ACTIVE: 1 hour TOTAL: 4 hours
TO MAKE AHEAD: Store in a tightly covered container in the refrigerator for several weeks,
or freeze for up to 3 months.
These pretty chocolate candies are easy to make for a special homemade holiday gift.
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 11/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted (see Tip)
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
1. Combine sweetened condensed milk, chocolate-hazelnut spread and chopped chocolate
in a heavy medium saucepan. Cook over low heat, stirring constantly, until the chocolate
melts. Remove from the heat and cool slightly. Stir in liqueur (or vanilla) until smooth.
Transfer to a mixing bowl; cover and chill until firm, about 3 hours.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the
chocolate mixture around 1 toasted hazelnut half to make a ¾-inch ball. Roll in chopped
toasted nuts or cocoa powder and place on the prepared pan. Chill truffles until set.
SERVES 12: 1 truffle each
Calories 46, Fat 3g (sat 1g), Cholesterol 1mg, Carbs 4g, Total sugars 4g, Protein 1g, Fiber 0g,
TIP: To toast hazelnuts: Cook nuts in a skillet over medium-low heat, stirring or shaking often, until skins begin to flake and nuts are light golden brown, 7 to 10 minutes.
Watch carefully to avoid overbrowning. Remove nuts from pan and place on a clean
kitchen towel. When cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.