Chocolate-Triple Hazelnut Truffles

Photo: Romulo Yanes; Styling: Philippa Brathwaite

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.

Yield: Serves 21 (serving size: 1 truffle)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 6 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 79
  • Fat: 4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 9.8g
  • Fiber: 0.4g
  • Cholesterol: 2mg
  • Iron: 0.1mg
  • Sodium: 13mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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