Hazlenut Truffles- Big Mama's Recipes and Resources

Hazlenut Truffles

This candy recipe will be a great addition to fill the White Candy Box recipe in this section.

Ingredients:

3 dozen hazlenuts
1 cup (6-ounces) semisweet chocolate morsels
3 tablespoons whipping cream1 teaspoon hazlemut Liqueur
1 (6-ounce) package white chocolate baking squares
2 (2-ounce) schocolate candy coating squares

Directions:

Bake hazlenuts in a shallow pan at 350°, stirring occasionally , 5 to 10 minutes or until toasted. Microwave chocolate morsels and whipping cream in a 2 cup glass measuring cup at high for 1 1/2 minutes or until morsels melt, stirrring twice. Stir in liqueur. Pour into a wax paper-lined 15 x 10 inch jelly roll pan; freeze 2 hours or until firm to touch.

Shape 1.2 teaspoon chocolate mixture around each hazlemut, coating completely; place on wax paper.

Microwave white chocolate in a 1 quart microwave-safe bowl at high for 1 1/2 minutes or until melted, stirring twice. Coat plastic candy molds with a thin layer of white chocolate, using a small paintbrush; let stand for 1 hour or until white chocolate is firm.

Place coated hazlenuts in molds; brush with remaining white chocolate, sealing to edges of molds. Let stand at room temperature 1 1;2 hours or until chocolate is firm. Invert molds; tap firmly on cutting board to remove candy. Microwave candy coating in a 1 cup glass measuring cup at high 1 minute or until melted, stirring once. Pour into a small heavy-duty, zip-top plastic bag; seal. Snip a tiny hole in one corner of bag; drizzle over truffles. Let stand until firm.

Yield: 3 dozen.

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