Hazelnut Coffee & Chocolate Truffles

Ingredients

• 10 oz Bittersweet chocolate, chips or finely chopped
• ½ cup + 2tbsp. heavy cream
• 2 tbsp. butter
• 4 tbsp. Panera Hazelnut Crème Ground Coffee
• ½ tsp. hazelnut of vanilla extract
• ½ cup hazelnuts, finely chopped for coating

Directions

1. Place chocolate in medium bowl and set aside. Heat cream, butter, and coffee grounds in sauce pan over medium heat, stirring frequently. Just before mixture begins to boil, remove from heat and pour over chocolate. Allow to sit for 2-3 minutes.
2. Add hazelnut extract to mixture and stir together until chocolate and cream are combined and smooth. Pour mixture into small baking dish and place in refrigerator to cool for 15 minutes.
3. Once cool, using a scoop (#60) or melon baller, for 1” balls of ganache and place onto parchment-lined baking sheet. Roll balls between your hands to make round and then roll in chopped hazelnuts to coat evenly.
4. Place truffles back in fridge for 5 minutes to chill.

Prep Time: 30 minutes
Servings: 20