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Hazelnut Truffles

These pretty chocolate candies can be made ahead and refrigerated for several weeks.

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  • Makes: 120 servings
  • Yields: 120 candies
  • Prep: 1 hr
  • Chill: 3 hrs

Hazelnut Truffles

Directions

  1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
  2. Line a baking sheet with parchment or waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
  3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

From the Test Kitchen

*To Toast Hazelnuts:

Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.

Nutrition Facts (Hazelnut Truffles)

  • Per serving:
  • 46 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 1 mg chol.,
  • 7 mg sodium,
  • 4 g carb.,
  • 0 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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