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Hazelnut Truffles




Source of Recipe


by Laurel, from Better Homes & Gardens, February 2001 (Colette Smith, WA)


List of Ingredients




1 14-oz. can sweetened condensed milk
1 13-oz. jar (about 1-1/4 cups) chocolate-hazelnut spread
4 oz. 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



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 ¾-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.

*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 re cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.

(makes about 120 candies)