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Chocolate Hazelnut Candy, THM S, SF, GF

Course Dessert
Cuisine American
Prep Time 45 minutes
Servings 42 candies
Author Glenda Groff

Ingredients

  • Truffle filling:
  • 7 ounces sugar-free chocolate I used half Lily's butterscotch chips and half Lily's dark chocolate chips
  • 4 ounces cream cheese softened
  • 1/4 cup heavy whipping cheam
  • 1 tablespoon THM Gentle Sweet
  • Coating:
  • 50 whole hazelnuts
  • 10 ounces sugar-free chocolate dark or milk chocolate

Instructions

  1. Making the truffle filling: In a glass microwave bowl heat the cream cheese and cream to almost a boil. Add the chocolate chips. Stir. Add the sweetener. Allow the mixture to set for 2-3 minutes. Stir again. If the chocolate chips are not totally melted, heat in the microwave for 15 second increments, stirring after each time, until the chocolate chips are totally melted. Cool in the refrigerator until the truffle filling is like playdough, thickened but still pliable.

  2. Molding the candies: Mold a slightly rounded teaspoon of truffle filling around a hazelnut. repeat until you have used 40-42 hazelnuts. Set them aside.
  3. Coating: Coarsely chop the remaining hazelnuts to use to sprinkle over the dipped candies. Set aside. Melt 10 ounces of chocolate in the microwave in 15 second increments or use a candy melting pot until smooth. Dip each candy into the melted chocolate to coat. Lay on a parchment covered sheet. Sprinkle each candy with the chopped hazelnuts. 42 hazelnut candies