Dark Chocolate-Hazelnut Truffles

36
Servings
2.5h
Prep Time
30m
Cook Time
3h
Ready In


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Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (13.2 g)
  • Calories 69.8
  • Total Fat - 5.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 5.2 mg
  • Sodium - 35 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 4.6 g
  • Protein - 0.7 g
  • Calcium - 8 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth.

Step 2

Remove from heat.

Step 3

Stir in butter, a few pieces at a time.

Step 4

Stir in liqueur.

Step 5

Place plastic wrap over surface of chocolate.

Step 6

Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.

Step 7

Meanwhile, heat oven to 350°F.

Step 8

Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.

Step 9

Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls

Step 10

Place on plate; cover loosely. Store loosely covered in refrigerator.

Step 11

Let stand at room temperature 15 minutes before serving.

Tips & Variations


No special items needed.