Packed with flavor and then rolled in chopped hazelnuts,
these White Chocolate Hazelnut Truffles are a fun sweet treat to serve at your next party!
So my wife and I were driving back from a late-night curling game last week, and I flipped on the radio to one of my favorite stations. I sang along (ok, maybe more like mumbled along) to the Allman Brothers and then REO Speedwagon. Then the station announcement came on. “You’re listening to Oldies 98.3, the Capital Region’s greatest hits of the 60’s, 70’s and 80’s.” Hold up. Oldies? What the heck? I was listening to an oldies station? Since when are Lynyrd Skynyrd and Michael Jackson considered oldies? Sure, they’re no One Direction or Miley Cyrus…but oldies? I guess this will be one of those moments in my life…the moment that I realized I listen to oldies radio.
After the realization that I enjoy oldies radio, I clearly needed something delicious to cheer me up. So I hit the kitchen the next morning and whipped up a batch of these White Chocolate Hazelnut Truffles. Hazelnuts don’t get enough love, but they’ve always been a favorite around our house. Sure, toasting them and removing the skins is an extra step…but it only takes a couple of minutes. Some number of years ago, I learned an easy tip for removing the skins from hazelnuts. Roast them in the oven for a few minutes and then transfer them into a kitchen towel. Twist the towel up and then just rub the hazelnuts together vigorously. Boom. The skins peel right off.
To boost the hazelnut flavor in these White Chocolate Hazelnut Truffles, I added a bit of International Delight’s Fat Free & Sugar Free Toasted Hazelnut creamer. At just 15 calories a serving, I enjoy adding a splash of the Toasted Hazelnut creamer to my morning coffee. I figured it would go well in these truffles, too…and it did! Don’t be fooled by the bite-sized nature of these little guys. They’re packed with flavor! At this time of the year, we’re really trying to watch what we eat, and I’ve found that one little bite-sized truffle is more than enough to satisfy my rather large sweet tooth.
I know some folks go on strict diets after the new year, but we don’t really do that around here. Sure, we definitely cut back a bit and try to be more careful with what we eat. We also make sure to get back into a regular gym routine. Ultimately, we stick by the mantra that ‘everything is ok, as long as it’s in moderation.’ What tips do you guys have for hitting those weight-loss goals? It doesn’t have to be much. Parking at the back of the parking lot or taking the steps instead of the elevator totally count!
As for me, I’ll be jogging on the treadmill at the gym while listening to my Walkman and a mix tape I made from the oldies radio station.
White Chocolate Hazelnut Truffles
- 1½ cups white chocolate coarsely chopped
- 4 Tbsp unsalted butter
- ¾ cup powdered sugar
- 2 Tbsp heavy cream
- ½ tsp vanilla extract
- 2 Tbsp International Delight Fat-Free & Sugar-Free Toasted Hazelnut creamer
- 1 cup whole hazelnuts
- Using a small saucepan, add the white chocolate and butter. Place over low heat, stirring occasionally, until mixture is fully melted and smooth.
- Add powdered sugar, heavy cream, vanilla extract and Toasted Hazelnut Creamer to the saucepan. Stir until smooth.
- Let mixture cool to room temperature. Cover and chill mixture overnight.
- Preheat oven to 350°F.
- Place hazelnuts on a baking sheet and toast for 9-10 minutes. While still hot, transfer the hazelnuts into a kitchen towel and rub together vigorously to remove most of the skins. (Note: The skins come off easier while hot, and the kitchen towel allows you to handle the hot hazelnuts. Don't worry if some skins remain.)
- Once cool, place the hazelnuts in a food processor or mini-chopper. Process until finely ground, but some slightly larger pieces still remain.
- Using a small ice cream scoop (or two teaspoons), shape mixture into ¾” balls. Roll balls in chopped hazelnuts.
- Store truffles in an airtight container in refrigerator until ready to serve.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.