Chocolate Hazelnut Truffles

1. 1

   HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.

2. 2

   POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.

3. 3

   SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. Remove from pan immediately to avoid over-browning. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.

* Per serving · 4 servings · Values may vary.

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