Frangelico Hazelnut (filbert) Truffles

1. 1

   Gently heat cream to the boiling point; add white chocolate and stir with a wooden spoon until chocolate is completely melted and mixture is smooth.

2. 2

   Cool 15 minutes and stir in Frangelico, transfer to a shallow dish and place in freezer for at least an hour, or until filling is firm; alternately, you may chill mixture for 2hrs in the refrigerator but I find the freezer works better.

3. 3

   Line large baking sheet with parchment paper; when filling is firm, remove by teaspoonfuls and roll into balls (rinse hands with cold water to keep them cool if need be); let sit for 30 minutes.

4. 4

   Melt semi-sweet chocolate over hot water until half-melted; remove from heat and stir with wooden spoon until completely smooth; cool to 89F.

5. 5

   Line baking sheet with parchment paper; place ground nuts in a pie pan or flat dish; dip white chocolate centers in semi-sweet chocolate, then roll in hazelnuts; Transfer to baking sheet.

6. 6

   Cover candies with plastic wrap and dry at room temperature overnight, before storing in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.