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Hazelnut Truffles

Makes: 120 servings Yield: 120 candies
Prep 1 hr Chill 3 hrs
Hazelnut Truffles
  • 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)
  •  Unsweetened cocoa powder

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)
  • Servings Per Recipe 120,
  • cal. (kcal) 46,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 4,
  • pro. (g) 1,
  • sodium (mg) 7,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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