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Hazelnut Truffles




Source of Recipe


BHG


List of 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)
• Unsweetened cocoa powder


Recipe



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.
*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.