Fans of chocolate and nuts will love these flavour-packed creamy candies. If you find rolling the truffles messy, occasionally wash your hands in cold water and dry them off to help keep them cool and clean.
- Prep time 30 minutes
- Total time 4 hours
Ingredients
Nutty Coating:
Truffles:
Method
Truffles: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Stir in peanut butter and chocolate hazelnut spread until smooth. Remove from heat; stir in butter until smooth. Cover and refrigerate until firm, about 2 hours. Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets. Gently roll to form balls. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 24 hours.)
Nutty Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with chocolate hazelnut spread until smooth; let cool slightly.
Working with 1 sheet of truffles and using 2 forks, dip each into chocolate mixture, tapping forks on edge of bowl to remove excess. Roll in hazelnuts. Return to waxed paper– lined baking sheet. Repeat with remaining truffles, chocolate mixture and hazelnuts. Refrigerate until coating hardens, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.)
Change it up: Cocoa-Dusted Nutty Truffles
Substitute hazelnuts with 1/2 cup sifted cocoa powder.
Makes 24 truffles.
Nutritional facts per truffle: about
- Fibre 2 g
- Sodium 15 mg
- Sugars 7 g
- Protein 2 g
- Calories 132.0
- Total fat 10 g
- Potassium 76 mg
- Cholesterol 3 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 5.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
