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Chocolate-Triple Hazelnut Truffles

Photo: Romulo Yanes; Styling: Philippa Brathwaite

Hands-on time 20 mins
Total time 6 hrs, 20 mins
Yield Serves 21 (serving size: 1 truffle)
Mild milk chocolate allows the triple hit of nutty goodness to come forward in these creamy truffles; bittersweet chocolate would overpower those flavors. To speed up prep, chill the chocolate mixture for 1 hour or until completely set; let stand at room temperature for 30 minutes to soften before scooping.


  • 3 tablespoons hazelnut-chocolate spread (such as Nutella)
  • 2 1/2 tablespoons Frangelico (hazelnut-flavored liqueur)
  • 1 tablespoon light-colored corn syrup
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 5 ounces milk chocolate, finely chopped
  • 1/3 cup finely chopped salted hazelnuts, toasted

Nutrition Information

  • calories 79
  • fat 4 g
  • satfat 1.7 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 0.8 g
  • carbohydrate 9.8 g
  • fiber 0.4 g
  • cholesterol 2 mg
  • iron 0.1 mg
  • sodium 13 mg
  • calcium 15 mg

How to Make It

  1. Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until chocolate melts (about 2 minutes), stirring constantly. Spoon mixture into a shallow dish. Let stand at room temperature 6 hours or up to overnight.

  2. Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with remaining chocolate mixture and nuts.