|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.
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.