|Frangelico Hazelnut Liqueur|
Here's what you'll need:
1 - 8" X 8" Glass Baking Dish
1 - Sheet Pan lined with Parchment Paper
10 oz. of Dark Chocolate Chips. I weigh them.
2 TBS Butter
1/2 C Heavy Cream
1/2 C Nutella
1 tsp Vanilla
3 TBS Hazelnut Liqueur
3/4 C Finely Chopped Toasted Hazelnuts.
(I toast Whole Nuts on the stove in a dry Cast Iron Skillet.)
I do a lot of Hazelnuts at the beginning of the Holiday Season and store them
in an airtight container at room temperature. I always have them available to chop for
all of my Holiday Recipes.
In a Double Boiler:
Heat and stir until creamy and smooth.
Set aside for 10 minutes.
Spoon evenly into the baking dish and smooth it with an offset spatula.
Cover with Plastic Wrap and refrigerate for 2 hours. (not longer, so it's still soft enough to scoop)
Use a 1 1/2" Cookie Scoop and drop the Truffles onto the Sheet Pan.
Roll them in crushed Hazelnuts and refrigerate them in a covered container until ready to serve.
(I put them in a Tupperware Container lined with waxed paper.)
Peace in the Kitchen!