Tested till perfect Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles

Toasted nuts enrobed in chocolate and, if you like, dusted with gold sprinkles, make for perfect finishing bites. As well, you might like to serve strawberries and softly whipped cream for dipping to complete the course.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 18 truffles


  • 9 9hazelnuthazelnuts
  • 3 oz 3ozbittersweet chocolate or semisweet chocolate, chopped
  • 3 tbsp 3tbspwhipping cream
  • 1 tbsp 1tbsphazelnut liqueur


  • 3 oz 3ozbittersweet chocolate or semisweet chocolate, chopped
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On baking sheet, bake nuts in 350°F (180°C) oven for about 4 minutes or until darkened and fragrant. Transfer to clean tea towel; rub off as much of the skins as possible. Let cool; cut in half.

Place chocolate in bowl; set aside. In small saucepan, heat cream with liqueur until melted and bubbles form around edge; pour into chocolate, whisking until smooth. Cover and refrigerate for 2 hours or until thickened.

Drop by rounded teaspoonfuls (5 mL) onto waxed paper-lined tray; press hazelnut half into each mound. Gently roll each between fingertips to round off. Freeze for about 1 hour or until hard and almost frozen.

Coating: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring often. Let cool slightly. Using 2 forks, dip each ball into chocolate, letting excess drip off; rewarm chocolate if necessary. Refrigerate on waxed paper-lined baking sheet until hardened. (Can be refrigerated in airtight container for up to 1 week or frozen for up to 3 months.)

Nutritional Information Per serving: about

cal 60 pro 1g total fat 5g sat. fat 3g
carb 5g fibre 1g chol 3mg sodium 1mg

% RDI:

calcium 1 iron 4 vit A 1 folate 1%
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