More About Hazelnut Truffles
Prep Time: 30minutes minutes Cook Time: 10minutes minutes Overnight time in Fridge: 12hours hours Total Time: 20minutes minutes Servings: 24 Calories: 114kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢8 ounces semi-sweet chocolate squares (one box)
▢3/4 cup whipping cream
▢2 tablespoons butter
▢2 tablespoons Frangelico liqueur
▢3/4 cup roasted hazelnuts finely chopped by food processor
Instructions
Chop up your chocolate into tiny pieces and place into a glass bowl.
Take your 3/4 cup of whipping cream and put into a small pot with the butter.
Watching it constantly and stirring it constantly, bring the cream and the butter to a boil.
Once it’s boiling, pour it over the chocolate bits in the glass bowl. Take a whisk and mix until all the chocolate is melted in and the mixture is smooth.
Add in two tablespoons Frangelico and mix until creamy.
Cover and refrigerate, overnight is best, but a few hours will suffice.
Once the mixture is hardened, it’s time to create the little balls. This is messy, I can’t even sugar coat it. Melon ballers don’t work, there is no trick that I can come up with other than using your hands. Your hands will get horribly, horribly chocolate coated. You have been warned.
Take a rounded teaspoonful and make into a ball-ish shape. I say “ish”. They can slightly be reshaped after being covered in the hazelnuts once you have clean hands. This will make 24 nicely sized truffles
Notes
For another great truffle recipe, check out my chocolate truffles recipe
Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 12mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢8 ounces semi-sweet chocolate squares (one box)
▢3/4 cup whipping cream
▢2 tablespoons butter
▢2 tablespoons Frangelico liqueur
▢3/4 cup roasted hazelnuts finely chopped by food processor
Instructions
Chop up your chocolate into tiny pieces and place into a glass bowl.
Take your 3/4 cup of whipping cream and put into a small pot with the butter.
Watching it constantly and stirring it constantly, bring the cream and the butter to a boil.
Once it’s boiling, pour it over the chocolate bits in the glass bowl. Take a whisk and mix until all the chocolate is melted in and the mixture is smooth.
Add in two tablespoons Frangelico and mix until creamy.
Cover and refrigerate, overnight is best, but a few hours will suffice.
Once the mixture is hardened, it’s time to create the little balls. This is messy, I can’t even sugar coat it. Melon ballers don’t work, there is no trick that I can come up with other than using your hands. Your hands will get horribly, horribly chocolate coated. You have been warned.
Take a rounded teaspoonful and make into a ball-ish shape. I say “ish”. They can slightly be reshaped after being covered in the hazelnuts once you have clean hands. This will make 24 nicely sized truffles
Notes
For another great truffle recipe, check out my chocolate truffles recipe
Nutrition
Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 12mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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