Chocolate-Triple Hazelnut Truffles Recipe Print Page

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Photo by: Photo: Romulo Yanes; Styling: Philippa Brathwaite

Chocolate-Triple Hazelnut Truffles

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.

Cooking Light DECEMBER 2012

Yield: Serves 21 (serving size: 1 truffle)
Hands-on:20 Minutes
Total:6 Hours, 20 Minutes

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. 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.

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

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Chocolate-Triple Hazelnut Truffles recipe