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Cocoa Hazelnut Truffles

Photo: Brian Woodcock; Styling: Claire Spollen


Serves 10 (serving size: 2 truffles)


  • 4 ounces semisweet chocolate, chopped
  • 3 tablespoons evaporated fat-free milk
  • 1/3 cup chocolate-hazelnut spread
  • 1 tablespoon light-colored corn syrup
  • Unsweetened cocoa

Nutrition Information

  • calories 120
  • fat 7.1 g
  • satfat 3.5 g
  • sodium 11 mg

How to Make It

  1. Place semisweet chocolate and evaporated milk in a bowl. Microwave at HIGH 45 seconds, stirring occasionally. Add chocolate-hazelnut spread and corn syrup; stir well. ­Refrigerate 1 1/2 hours. Scoop into 20 balls; roll in cocoa.

Cook's Notes

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