Frangelico Hazelnut (filbert) Truffles

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“Another favorite recipe from the local paper: I love giving these candies for gifts. A digital thermometer makes this recipe a bit easier. Cooking time includes chilling time for filling. I've used milk chocolate instead of semi-sweet, and they still get rave reviews.”
2hrs 45mins

Ingredients Nutrition

  • 12 cup whipping cream
  • 1 lb white chocolate, finely chopped
  • 3 tablespoons Frangelico
  • 12 ounces semisweet chocolate, finely chopped
  • 1 cup ground toasted hazelnuts (filberts)


  1. Gently heat cream to the boiling point; add white chocolate and stir with a wooden spoon until chocolate is completely melted and mixture is smooth.
  2. Cool 15 minutes and stir in Frangelico, transfer to a shallow dish and place in freezer for at least an hour, or until filling is firm; alternately, you may chill mixture for 2hrs in the refrigerator but I find the freezer works better.
  3. Line large baking sheet with parchment paper; when filling is firm, remove by teaspoonfuls and roll into balls (rinse hands with cold water to keep them cool if need be); let sit for 30 minutes.
  4. Melt semi-sweet chocolate over hot water until half-melted; remove from heat and stir with wooden spoon until completely smooth; cool to 89°F.
  5. Line baking sheet with parchment paper; place ground nuts in a pie pan or flat dish; dip white chocolate centers in semi-sweet chocolate, then roll in hazelnuts; Transfer to baking sheet.
  6. Cover candies with plastic wrap and dry at room temperature overnight, before storing in an airtight container.

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