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Chocolate Nut Truffles

Submitted by: Mary on 12/19/2004
2728 views
2.57 avg rating
160 votes
 
 
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Ingredients

9 ozs Unsweetened chocolate
2 T Heavy cream
2 T Cognac or rum
1/2 C Hazelnuts, finely chopped

Extra Splenda (to taste) for chocolate coating
1 1/4 C Macadamia nuts, finely chopped
4 T or to taste Splenda, sifted
30 Hazelnut halves

Directions

Line a large baking sheet with baking parchment or aluminum foil.



In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.



Remove from the heat and beat in the cream and cognac. Blend in the chopped macadamia nuts, chopped hazelnuts, and Splenda. Stir well to combine.



Chill the mixture until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.



In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat and add splenda to taste.



Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.



When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.

Servings

30

Calories

1.5/truf

Time to prepare

1 hour

Difficulty

Easy
 

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