Hazelnut Truffles

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

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8 users rated this recipe an average rating of 4.0
  • Makes: 120 servings
  • Yields: 120 candies
  • Prep: 1 hr
  • Chill: 3 hrs
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Hazelnut Truffles
Ingredients
1
14 ounce can sweetened condensed milk
1
13 ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4
ounces unsweetened chocolate, chopped
1
tablespoon Irish cream liqueur or vanilla
2/3
cup halved hazelnuts (filberts), toasted*
 
Finely or coarsely chopped toasted hazelnuts (filberts)
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 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.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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