1 c All-purpose flour 1/2 c Margarine 1 c Hazelnuts; or pecans 2 tb Sugar 1/8 ts Salt 1 ts Vanilla extract Confectioner's sugar Recipe by: Jo Anne Merrill 1. Combine all ingredients in a large bowl except the confectioner's sugar. Use a large wooden spoon or your hands to mix thoroughly. 2. Refrigerate dough for 30 minutes -- a very important step. 3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until set but not brown. Do not overcook. 4. Let stand 1 minute in pan then remove to wire rack. Cool until barely warm. Roll in sifted confectioners sugar. Cool completely, then just before serving, roll again in the confectioners sugar. properly. -----
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Hazelnut Chocolate Balls #Shorts
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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Deliciously Ella - Hazelnut and Raisin Energy Balls
The last energy ball recipe and it just so happens to be my favourite! The added crunch on them makes them slightly different from the other two.
Chocolate Truffles
How to make Chocolate Ganache Truffles [ASMR cooking]
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The recipe
Chocolate ganache filling 220g dark / milk chocolate 120g heavy cream 1 tbsp instant coffee 30ml rum / whiskey (if you don't use alcohol, use 30ml heavy cream instead)
For Coating (4 types of truffles)
150g dark chocolate 15g vegetable oil
100g white chocolate 10g vegetable oil
about 1 - 2 tbsp cocoa powder
about 30g - 40g chopped hazelnuts
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White Chocolate and Coconut Truffles Recipe
White Chocolate and Coconut Truffles are smooth, flavorful, delicious and easy to make at home. It is a perfect elegant dessert for a dinner in two, for holiday tables or friend gatherings and also can be a wonderful homemade gift idea. Everybody will love these, there is no doubt about that.
To print the recipe check the full recipe on my blog:
Ingredients Makes about 20 truffles 1/4 cup (60ml) whipping cream (35%fat) 7 oz (200g) white chocolate, good quality, broken into chuncks 1 tbsp (14g) butter 1/2 tsp vanilla extract, optional 1/3 cup (33g) unsweetened coconut flakes zest from an orange, optional 20 hazelnuts, toasted or not 1/3 cup (33g) unsweetened coconut flakes for rolling
1. Melt chocolate with cream in a bain marie over low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat. Add vanilla extract and orange zest if using. 2. Stir in coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls. 3. Using a teaspoon roll the mixture into small balls adding a hazelnut inside. Roll each ball into coconut flakes. Serve or refrigerate until ready to serve. They keep well refrigerated in an airtight container for up to 2 weeks.