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Chopped hazelnuts add nutty crunch to creamy hazelnut-flavored chocolate truffles. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Susan Whetzel from Doughmesstic.
Serving Size: 2 truffles
1 pound semi-sweet baking chocolate, coarsely chopped
1 cup heavy cream
1 teaspoon McCormick® Hazelnut Flavor
1 cup finely chopped hazelnuts
Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add hazelnut extract; stir until well blended.
Refrigerate 1 hour or until truffle mixture is firm enough to handle.
Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Roll balls in chopped hazelnuts. Store truffles in airtight container in refrigerator.
(Amount per serving)