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Elegant Hazelnut Truffles

These confections rival any European chocolates. They are simple to make and literally melt in your mouth.

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  • prep time 30 min
  • total time 2 hr 30 min
  • ingredients 6
  • servings 90
 

Ingredients

1
cup hazelnuts (filberts)
8
oz. semisweet chocolate, chopped
4
oz. bittersweet chocolate, chopped
1/4
cup half-and-half
1
cup unsalted butter, softened
1/4
cup hazelnut liqueur

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place hazelnuts on ungreased cookie sheet. Bake at 350°F. for 5 to 8 minutes or until lightly browned and skins have loosened. Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins. Cool 10 minutes. Finely chop nuts.
  • 2 In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring occasionally; beat with whisk or mixer until mixture is smooth and has cooled to room temperature.
  • 3 Add butter 1 tablespoon at a time, beating until smooth and creamy. Add liqueur 1 tablespoon at a time, beating until well blended. Cover; refrigerate 2 hours or until mixture is chilled and thick, stirring once or twice.
  • 4 Spread chopped nuts in pie pan. Drop chocolate mixture by teaspoonfuls onto nuts; gently roll to coat with nuts. Balls may be slightly rough and irregular in shape. Place in paper candy cups, if desired. Store in tightly covered container in refrigerator for up to 1 month or in freezer for up to 6 months.
  • 1 Heat oven to 350°F. Place hazelnuts on ungreased cookie sheet. Bake at 350°F. for 5 to 8 minutes or until lightly browned and skins have loosened. Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins. Cool 10 minutes. Finely chop nuts.
  • 2 In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring occasionally; beat with whisk or mixer until mixture is smooth and has cooled to room temperature.
  • 3 Add butter 1 tablespoon at a time, beating until smooth and creamy. Add liqueur 1 tablespoon at a time, beating until well blended. Cover; refrigerate 2 hours or until mixture is chilled and thick, stirring once or twice.
  • 4 Spread chopped nuts in pie pan. Drop chocolate mixture by teaspoonfuls onto nuts; gently roll to coat with nuts. Balls may be slightly rough and irregular in shape. Place in paper candy cups, if desired. Store in tightly covered container in refrigerator for up to 1 month or in freezer for up to 6 months.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
50
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
0mg
0%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.