Hazelnut Kiss Truffles

By Tonya_Speed

Ingredients

• 4 ounces semi-sweet baking chocolate
• 1/4 cup butter
• 1 (14-oz.) can sweetened condensed milk
• 2 tablespoons hazelnut liqueur (optional)
• 2 1/2 cups flour
• 1/2 cup chopped hazelnuts
• 40 Hershey Kisses, unwrapped
• 1/2 cup white chocolate chips
• 1 teaspoon oil
• White nonpareils*

Details

Servings 36
Adapted from savingdinner.com

Preparation

Step 1

In a large microwave-safe bowl, melt baking chocolate in microwave. Stir in butter, sweetened condensed milk, hazelnut liqueur, flour and hazelnuts. Continue to stir until smooth. Cover bowl and refrigerate for 30 minutes or until mixture is firm.
Preheat oven to 350 degrees. Lightly grease a baking sheet.
Scoop up 1 tablespoon of chocolate/hazelnut mixture and roll it into a ball; press 1 Hershey’s Kiss into the ball. Repeat process with remaining chocolate/hazelnut mixture and Hershey’s Kisses; bake for 7 to 8 minutes or until dough has firmed slightly, but not hardened.
Remove from oven and let cool for about 5 minutes before handling. Place truffles on wax paper and continue to cool for another 30 minutes.
Meanwhile, melt white chocolate and oil together in microwave. Dip tops of truffles in white chocolate mixture and return to the wax paper; sprinkle with nonpareils while frosting is still warm. Let sit on wax paper until frosting has hardened.
*Nonpareils are tiny opaque white sugar balls (or sprinkles)