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Dark Chocolate-Hazelnut Truffles

(1)
  0 reviews
  • 30 min prep time
  • 2 hr 40 min total time
  • 6 ingredients
  • 36 servings
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Hazelnuts add an irresistible crunch to creamy chocolate truffles.

Ingredients

4
oz bittersweet baking chocolate, chopped
4
oz semisweet baking chocolate, chopped
1/4
cup whipping cream
5
tablespoons cold butter, cut into pieces
2
tablespoons hazelnut liqueur
4
oz (about 1 cup) hazelnuts (filberts)

Steps

  • 1 In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
  • 2 Meanwhile, heat oven to 350°F. 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.
  • 3 Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.
  • 1 In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
  • 2 Meanwhile, heat oven to 350°F. 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.
  • 3 Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.

Expert Tips

A 1-inch cookie or ice cream scoop (#100 size) comes in handy for scooping the truffles.

For added "ahhh," place each truffle in a small paper candy cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Truffle
Calories
80
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
3g
15%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
15mg
1%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
4%
Sugars
2g
2%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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