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Baked Hazelnut Truffles
Baked Hazelnut Truffles
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Prep Time:
1 hour
Total Time:
2 hours
Decadent truffle candy-inspired cookies in bite-sized form.
Ingredients:
  • 4 oz semisweet baking chocolate
  • 1/4 cup butter or margarine
  • 2 tablespoons hazelnut liqueur
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup chopped hazelnuts (filberts)
  • About 40 milk chocolate stars
  • 1/2 cup white vanilla baking chips
  • 1 teaspoon vegetable oil
  • Betty Crocker™ candy sprinkles, if desired
Instructions:
  • Preheat the oven to 350°F. In a large microwavable bowl, heat the baking chocolate and butter uncovered on Medium (50%) for 2 to 3 minutes, stirring once, until softened. Add condensed milk, liqueur, flour, and hazelnuts. Cover and refrigerate until firm, approximately 30 minutes.
  • Wrap the dough around each chocolate star by tablespoonfuls. Arrange them 1 inch apart on an ungreased cookie sheet.
  • Bake for 7 to 8 minutes until the dough is shiny and set but still soft. Allow to cool for 5 minutes, then transfer from the cookie sheet to a cooling rack. Let cool for about 30 minutes.
  • Place the white vanilla baking chips and oil in a small microwavable bowl. Microwave uncovered on Medium (50%) for 1 minute to 1 minute 15 seconds. Stir once until softened. Stir until smooth. Dip the top of each cookie into the melted mixture, then immediately top each with candy sprinkles while the mixture is still soft. Allow it to stand until the coating is set.

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