Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Yield
Makes 3 dozen

How to Make It

Step 1

Bake hazelnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

Step 2

Microwave morsels and whipping cream in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until morsels melt, stirring twice. Stir in liqueur. Pour into a wax paper-lined 15- x 10-inch jellyroll pan; freeze 2 hours or until firm to touch.

Step 3

Shape 1/2 teaspoon chocolate mixture around each hazelnut, coating completely, and place on wax paper.

Step 4

Microwave white chocolate baking squares in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Coat plastic candy molds with a thin layer of white chocolate using a small paintbrush; let stand 1 hour or until firm. Place coated hazelnuts in molds; brush with remaining white chocolate, sealing to edges of molds. Let stand at room temperature 1 1/2 hours or until firm.

Step 5

Invert molds; tap firmly on cutting board to remove candy.

Step 6

Microwave coating in a 1-cup glass measuring cup 1 minute or until melted, stirring once. Pour into a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle over truffles. Let stand until firm.

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