If you’re keeping track, you might have noticed that I haven’t made a boozy treat in a while. Don’t worry, that changed with this week’s boozy hazelnut white chocolate truffles!
“I’ve never seen this bottle before,” says Onyx
A few years ago, I largely stopped drinking liquor but I occasionally I make exceptions. Pina coladas during beach vacations are my favorite exception, closely followed by any sort of boozy sweet treat. Last summer’s boozy s’mores milkshakes were at the top of that sweet treat list, until now.
You can also dip these in white chocolate if you would prefer to keep the chocolates consistent.
I’m not one to toot my own horn but I had two separate friends tell me that this was their favorite thing I had made for them. Ever. Keep in mind I don’t pay my friends to say these things, a simple thank you is usually all that I require, so I trust their opinions. And you should too.
If you’re thinking of skipping the final dip step, think again. These truffles are super gooey and smooth and without that hard outer shell, they would lose their shape and run everywhere. Not ideal.
- 11 Ounce bag of white chocolate chips
- ½ Cup hazelnut half and half
- 1 Tablespoon Baileys
- 1 Teaspoon vanilla extract
- 11 Ounce bag of semisweet chocolate chips
- ¼ Cup chopped hazelnuts
- Place white chocolate chips in medium bowl. Place half and half in a small saucepan and heat over medium heat until it just begins to simmer. Pour over white chocolate chips and let sit for five minutes before stirring. Stir until all of the chocolate has melted. Mix in Baileys and vanilla extract. Cover and refrigerate until firm, about 3-4 hours.
- The truffles will be quite soft so it is okay to start rolling them if they don’t feel hard after 3 hours. To make it easier to dip them in dark chocolate, roll them into tablespoon-sized balls and place on a baking sheet lined with parchment paper. Freeze for 15-30 minutes until firm.
- When ready to dip the truffles, melt the semisweet chocolate chips in a microwave safe bowl at 30 seconds intervals until melted. Stir the chocolate every 30 seconds before starting the microwave again.
- Place truffles on a fork and dip into semisweet chocolate. Use another fork to cover truffles. Place truffles back on the baking sheet and sprinkle with hazelnuts. Repeat until all of the truffles are covered in chocolate. Place baking sheet in fridge to firm up truffles. Keep truffles refrigerated until ready to enjoy.
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