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Recipe makes 30
Servings
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Nutrition Information not available for this recipe.
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not the actual photo of the dish.
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Ingredients:
- 9 ozs Unsweetened
chocolate
- 2 T Heavy cream
- 2 T Cognac or rum
- 1/2 cup Hazelnuts,
finely chopped
- Extra Splenda (to
taste) for chocolate coating
- 1 1/4 cup Macadamia
nuts, finely chopped
- 4 T or to taste
Splenda, sifted
- 30 Hazelnut halves
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Directions:
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Line a large
baking sheet with baking parchment or aluminum foil.
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In the top
of a double boiler over low heat, stir 4 ounces of the
chocolate until melted.
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Remove from
the heat and beat in the cream and cognac.
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Blend in the
chopped macadamia nuts, chopped hazelnuts, and Splenda.
Stir well to combine.
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Chill the
mixture until firm enough to handle. Form into 1-inch
balls and set aside on a sheet of wax paper.
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In the top
of a double boiler over low heat, stir the remaining 5
ounces of chocolate until melted.
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Remove from
the heat and add splenda to taste.
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Using a
fork, dip each truffle into the melted chocolate,
allowing any excess to run off.
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Place the
truffles on the prepared baking sheet. Top each with a
hazelnut half and chill.
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When the
chocolate has set, the truffles can be stored in an
airtight container in the refrigerator for up to 1
month.
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recipe
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