Hazelnut Truffles

1. 1

   Melt sweetened condensed milk, chocolate chips and hazelnut spread in medium sized heavy bottomed pot over medium low heat until blended.

2. 2

   Finely chop and stir in hazelnuts, if using.

3. 3

   Let stand to cool for 2-3 hours.

4. 4

   Using a melon scoop, roll cooled filling to desired size.

5. 5

   Roll truffles in cocoa or powdered sugar to finish.

6. 6

   **Unused filling can be tightly wrapped in plastic and stored in fridge for up to three months.

7. 7

   Unwrap and let stand at room temperature to avoid condensation contamination.

No additional tips available.