These pretty chocolate candies can be made ahead and refrigerated for several weeks.
- 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.
- Line a baking sheet with 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.
- 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.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet