Hazelnut and almond flavored liqueur add rich flavor to these wonderful dessert bites.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
chill:
8 hrs 30 mins
stand:
30 mins
Servings:
60
Yield:
about 60 pieces
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Ingredients

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Directions

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  • Place the chocolate in a medium bowl; set aside. In a heavy small saucepan, combine whipping cream, sugar, and butter. Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate. Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally. Stir in hazelnut-flavored and almond-flavored liqueur.

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  • Cover; chill in the refrigerator for 8 to 24 hours or until firm. Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.

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  • Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.

*For toasted, skinned hazelnuts:

Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool 5 minutes. Rub hazelnuts in a kitchen towel until skins loosen and fall away. Place hazelnuts in a food processor bowl or blender container. Cover and process or blend until very finely ground but still dry (not oily).

Rolling Truffles:

Try using a melon baller to scoop the truffles. Rolling the truffles to shape with your hands will be easier if you wear plastic gloves.

Nutrition Facts

86 calories; total fat 7g; saturated fat 3g; cholesterol 10mg; sodium 8mg; carbohydrates 6g; fiber 1g; protein 1g; vitamin a 97IU; vitamin cmg; calcium 10mg; iron 1mg.

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