Carol L. Cain
Chocolate Hazelnut Truffles
From: andrea@hp-sdd.hp.com (Andrea K. Frankel) (makes 48 small truffles) (Weight Watchers: makes 16 servings of 3 each, each svg = 1/2 EACH protein, bread, fat exchange 1/8 milk, 15 optional calories) 1.25 c evaporated nonfat milk .5 c hazelnut butter 2 Tbsp honey 16 (2.5" square) honey graham crackers, finely crushed in blender 7 Tbsp unsweetened cocoa (you'll have 2 Tbsp left over) 2 tsp vanilla extract 1 tsp chocolate extract Combine evaporated milk, nut butter, and honey in a medium saucepan with 1 Tbsp plus 1 tsp water. Boil over medium heat, whisking constantly, until dissolved. Stir in graham cracker crumbs and 2 Tbsp cocoa, and cook about 2 minutes or until blended and thick. Scrape into a blender or food processor, add extracts, and process about 2 min or until perfectly smooth and creamy. [WARNING: this is REALLY thick, and will stall puny machines!] Put in a bowl, cover tightly, and chill at least 4 hours (overnight is better). Sift remaining 5 Tbsp cocoa into a shallow bowl. Working quickly, scoop out by roughly 1/2 Tbsp (somewhere around 1.75 tsp), roll lightly into a ball, drop into cocoa and roll to coat. Put into a container where they can sit in a single layer without being squished (if you have to make two layers, use some waxed paper to separate). When all done, you should have 48 truffles with about 2 Tbsp of cocoa left over. Chill truffles until firm. [They will stay softer than commercial ones.] Note: this was originally a Chocolate Peanut-Butter Truffle recipe, but I far prefer hazelnut. I think any nut butter would work - next time, I'll try almond butter, which might give a Chocolate Marzipan effect!