Layered Hazelnut Truffles
from https://www.baking-sense.com/

Layered Hazelnut Truffles look fancy, but are really quite easy to make. Dark chocolate hazelnut ganache and milk chocolate ganache come together for a sophisticated and luxurious treat.

[I found an ad for three-layered hazelnut truffles. This recipe could be modify to make these. "These decadent three-layered Hazelnut Truffle Squares consist of a rich dark-chocolate Hazelnut center, surrounded by a creamy milk-chocolate Hazelnut layer, and topped with our finest dark chocolate [this was a very thin (fourth) layer on top, otherwise they look like those in the picture but with three layers, the dark layer in the center]. Each "square" contains four smaller break-away squares which can be easily separated into bite-sized pieces. Developed by Li-Lac's founder in the 1920s, this Li-Lac classic is an old-school favorite!"]

Pastry shops and chocolate shops use a specialty product called “gianduja” to make these fancy treats. What is gianduja? Ahhhh, gianduja is a luxurious mixture of ground hazelnuts and chocolate. An Italian invention, gianduja was created as a way to stretch the supply of expensive chocolate with widely available hazelnuts.

But you don’t need commercial gianduja to make these truffles. You can make your own version of gianduja. Then, with just a few additional ingredients, you can make these show-offy candies in no time.

Use high quality chocolate. Chocolate “coatings” and chocolate chips have added ingredients and stabilizers that will compromise the velvety texture of the candy. The final truffles will only be as good as the chocolate used to make them. The recipe author adds cinnamon to one of the layers, but says, "The flavor combination of hazelnut and cinnamon is very traditional for these candies. If you really want to highlight the hazelnut flavor, you can leave the cinnamon out of the top layer."

Hazelnut Layer:
3 oz hazelnuts
2 oz confectioner’s sugar (1/2 cup)
12 oz semi-sweet chocolate (chopped)
3 oz heavy cream (1/3 cup)
1 tablespoon brandy (optional)

Cinnamon Layer: [omit cinnamon]
12 oz milk chocolate (chopped)
3 oz heavy cream (1/3 cup)
1 tablespoon brandy (optional)
2 teaspoon light corn syrup
1 teaspoon ground cinnamon (optional)

Line the bottom of an 8" square cake pan with parchment paper.

Hazelnut Layer:
Toast 3 oz hazelnuts in the oven until golden brown and fragrant. If the hazelnuts have skins, fold the warm nuts in a kitchen towel and rub back and forth to remove as much skin as possible.

Place the warm nuts in a food processor. Process for 4-5 minutes. At first it will look like a powder, then it will look like wet sand and eventually it will form a paste that looks like peanut butter. Stop the processor and scrap down the bowl whenever the mixture builds up on the sides.

Add 2 oz confectioner’s sugar to the hazelnut paste and process until smooth. Stop the processor and scrap down the bowl whenever the mixture builds up on the sides.

Place 12 oz semi-sweet chocolate in a microwave proof bowl. Microwave in 30 second increments, stirring between, until the chocolate is melted. Add the hazelnut paste to the chocolate.

Combine 3 oz heavy cream and 1 tablespoon brandy in a microwave proof bowl. Heat for 20-30 seconds until scalding hot (be careful it doesn't boil over). [Or heat in a pan on the stovetop.] Pour the cream all at once into the chocolate and stir until smooth.

Spread the mixture in to the prepared pan and refrigerate while you make the next layer.

Cinnamon Layer:
Place 12 oz milk chocolate in a microwave proof bowl and microwave in 30 second increments, stirring between, until the mixture is melted. Set the chocolate aside.

In another bowl, combine 3 oz heavy cream, 1 tablespoon brandy, 2 teaspoon light corn syrup and 1 teaspoon ground cinnamon. Microwave in 10 second increments until the cream is scalding hot (be careful it doesn't boil over). Pour the cream into the chocolate and stir until smooth and glossy.

Spread the cinnamon layer over the hazelnut layer. Refrigerate until both layers are completely set.

Assembly
Line a sheet pan with clean parchment paper. Run a paring knife to scrape around the sides of the chocolate to separate it from the pan. Flip the slab of chocolate over and peel off the parchment paper. Flip slab right side up.

Cut the truffles into perfect 1″ squares. Use a long serrated knife to cut the chilled ganache. Wipe the blade with a warm, wet cloth between cuts for clean edges.

The candies can be set into paper petite four cups then arranged in a box for gift giving or arrange the candies on a tray for serving.

Makes 64 pieces