Hazelnut Truffles
 

Chocolate-hazelnut spread gives these truffles their yummy flavor.

Makes 120 candiesPrep: 1 hourChill: 3 hours

Ingredients

• 1  14-ounce can  sweetened condensed milk

• 1  13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread

• 4  ounces unsweetened chocolate, chopped

• 1  tablespoon Irish cream liqueur or vanilla

• 2/3  cup halved hazelnuts (filberts), toasted*

•    Finely or coarsely chopped toasted hazelnuts (filberts)

•    Unsweetened cocoa powder

Directions

1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

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 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.