Photo: Romulo Yanes; Styling: Philippa Brathwaite
Hands-on Time
20 Mins
Total Time
6 Hours 20 Mins
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

CindyHancock's Review

December 29, 2013
Very easy, lovely presentation, store and travel well. Love that there's no cream in this recipe. These will definitely be in my holiday rotation for gifts!

SurelyShirley's Review

December 21, 2013
It's hard to believe that something so easy to make is so amazingly good. These will become regulars in our household.

Saraliza's Review

July 28, 2013
These benefited from freezing prior to shaping. They were rich and disappeared quickly!

JasonBurn's Review

February 13, 2013
These are soooo good.

BethCooks4U's Review

December 25, 2012
Our daughter made these for Christmas Eve. They were absolutely delicious! (She followed the recipe as written.)

LeneyB's Review

December 06, 2012
Made these to put in my holiday cookie boxes that I mail out each year. They were delicious! I used Bailey's Hazelnut Liqueur.

ReconJF's Review

November 23, 2012
These are fantastically easy and fantastically good! I made them yesterday morning for Thanksgiving dinner later that same day. They were DEVOURED in a matter of minutes.