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Nougat Truffles

  •  4 stars stars based on 2 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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Makes about 25

12 ounces Toblerone chocolate, chopped
6 tablespoons 35% cream
2 tablespoons half-salt butter, softened
2/3 to 1 cup toasted hazelnuts, chopped very fine

In the top of a double boiler over hot (not boiling) water, melt chocolate with cream and butter. Stir until smooth. Pour into a bowl and refrigerate until mixture is firm but malleable. Place the hazelnuts in a small bowl; set aside. Roll chocolate mixture into 1-inch balls, then roll in hazelnuts to coat. Place truffle in paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.

Note: Translated from the French from "Le Guide Cuisine" magazine.

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Reviews of Nougat Truffles:

1-2 of 2 reviews  

  A cookie baker  Dec 11, 2006
Would make this again.
My mom made them and I like them. The only problem is they have nuts! I don't like nuts. 3 stars

  heather  Nov 30, 2006
Would make this again.
i made these for my mom last christmas and she was super happy shes been pestering me this christmas to bring them over for our annual visit 5 stars

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