Keto Hazelnut Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 Bars sukrin milk chocolate ((80 g
  • 1/4 tsp Hazelnut extract
  • 2 drops Vanilla

• Nuts & Seeds

  • 1/4 cup Hazelnuts, toasted

• Dairy

  • 1/3 cup Heavy cream

Found on lowcarbmaven.com

Description

Directions

• Preheat the oven to 350 and spread the hazelnuts onto a small sheet pan. Toast the hazelnuts in the oven for approximately 10 minutes. When fragrant and toasted, remove and cover with a clean tea towel to steam for 5 minutes. Vigorously rub the hazelnuts together in the towel to remove the bitter skins. Let cool.
• Chop the chocolate bars into chocolate chip sized pieces and put into a microwaveable dish. Add the heavy cream and microwave for 50-70 seconds depending on your microwave. Let the chocolate sit for 3 minutes, then gently whisk until the chocolate is combined with the heavy cream. Add the vanilla and hazelnut flavoring. Refrigerate overnight.
• With a spoon, scoop 12 even portions from the truffle mixture and set on a plate that can go into the freezer. The milk chocolate ganache will be very sticky. I weighed my portions at 15 g each. Place the truffle portions into the freezer for 10 minutes. 
• Chop or crush the toasted hazelnuts. To crush, simply put into a plastic bag and gently hit with the flat portion of a meat mallet until crushed into small pieces. Remove the truffles from the freezer, roll into balls, then roll into the chopped hazelnuts. Keep refrigerated because these are a softer truffle. Makes 12.

Nutrition