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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 120 |
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this is an easy candy recipe it uses chocolate and also nutella... plus hazelnuts and Irish cream Liqueur... these make a nice Christmas gift.. the recipe and photo are from the Better Homes and Gardens Ingredients:
1 14-ounce can sweetened condensed milk |
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread |
4 ounces unsweetened chocolate, chopped |
1 tablespoon irish cream liqueur or vanilla |
2/3 cup halved hazelnuts (filberts), toasted |
finely or coarsely chopped toasted hazelnuts (filberts) |
unsweetened cocoa powder |
Directions:
1. 1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. 2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. 3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months.
4. Makes 120 candies.
5. To Toast Hazelnuts
6. Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
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