88% would make again
Read reviews (5)
From Ayer, Massachusetts, Debra Pedrazzi notes, "I've given these delectable candies with a nutty surprise inside to teachers and friends."
This recipe is:
Quick
- 24 Servings
- Prep: 25 min. + chilling
Ingredients
- 3/4 cup confectioners' sugar
- 2 tablespoons HERSHEY®’S Cocoa
- 4 milk chocolate candy bars (1.55 ounces each)
- 6 tablespoons butter
- 1/4 cup heavy whipping cream
- 24 whole hazelnuts
- 1 cup ground hazelnuts, toasted
Directions
- In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.
- Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.
No comments:
Post a Comment