 |
| Yes. I licked that spoon. |
So yesterday I was flipping through my Cooking Light magazine and stumbled upon a recipe for Triple Hazelnut Truffles. jaw. drop. I didn't have time to make them before work so I dipped a fork in nutella and a slice of fudge and decided that was enough. These truffles were going to happen.
I got off from work a bit early and went straight to the grocery store to pick out the things I needed - cocoa and Frangelico.
Triple Hazelnut Truffles
3 tablespoons Nutella
2 1/2 tablespoons Frangelico (hazelnut-flavored liqueur) - I actually bought Bailey's hazelnut liquor (its New!)
1 tablespoon light-colored corn syrup
1/2 teaspoon vanilla extract
Dash of salt
5 ounces milk chocolate, finely chopped
1/3 cup finely chopped salted hazelnuts, toasted
1. Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until chocolate melts (recipe said 2 minutes, it took me closer to 5), stirring constantly. Spoon mixture into a shallow dish. Let stand at room temperature 6 hours or up to overnight.
if you are impatient like me you can pop it in the fridge for an hour and then leave it on the counter for another thirty and then do step 2
2. Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with remaining chocolate mixture and nuts.
I had never toasted hazelnuts before and I really didn't think to look it up
I just popped them in the pan and kept shaking them over the heat, They started to crack and the brown skins (is that what they are called?) started to come off. Then I popped them into the food processor and they were all crushed and ready for chocolate!
If you don't like hazelnut, you should just skip this recipe but if you eat nutella out of the jar like me some people then these are an easy people pleasing dessert that you must try!
