Dark Chocolate Hazelnut Truffles
- 2 ½ C finely chopped toasted hazelnuts
- 1 C Biscoff cookie crumbs (about 16 cookies)
- 1 C brown sugar, packed
- ¼ C Frangelico
- 1 t vanilla
- ½ t salt
- 2 T maple syrup
- 7 oz dark chocolate (or more)
Finely chop the toasted hazelnuts. I use a Magic Bullet and the chop up some of the bigger pieces that are left over.
Smash about 16 Biscoff cookies. I put them in a cup and crunch them with a fork until they are crumb-ated.
Mix nuts, cookie crumbs, brown sugar and salt together. Add maple syrup, Frangelico and vanilla and mix thoroughly.
Use a scooper or your hand to make small walnut sized balls and place on a tray, freeze for two hours.
After the truffles have frozen for two hours: Melt the chocolate in a double boiler, dip each ball in the chocolate and coat completely. Put in a cupcake baking cup or on a tray and let sit until the chocolate has cooled and hardened.
These are delicious treats that will certainly be a hit at your next gathering. Everyone loves them, and can turn even the biggest carnivore into a skeptic. These take a little time because you will freeze the dough for two hours and then you will let them set after dipping them in chocolate. And, they are well worth the wait.
Recipe and photo by Renata at www.omoftheday.com.
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