

Nucolato Hazelnut Truffles
INGREDIENTS
- 1 cup Nucolato
- ½ cup Whole Hazelnuts
- ½ cup Semi-sweet or Dark Chocolate Bar, chopped
- ¼ cup Pecans, finely chopped
STEPS
- Freeze Nucolato for 15-20 minutes.
- Scoop 1 tablespoon Nucolato, press a hazelnut into the center, and roll into a ball. Place on a parchment-lined baking sheet.
- Freeze balls for 15-20 minutes until firm.
- Melt chopped chocolate in the microwave (30-second intervals, stirring) until smooth.
- Combine melted chocolate with finely chopped pecans.
- Roll frozen Nucolato balls in the chocolate-pecan mixture until fully covered.
- Freeze coated balls for 15-20 minutes until the coating is firm.