Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Makes about 35 wonderful nougat balls. This recipe is from my German grandmother - yum. This is the 'G' version; add rum to make it for adults. Use high-quality ingredients - the best chocolate and cocoa you can find. They're worth it!

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Recipe Summary

prep:
45 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
15
Yield:
35 truffles
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove the bowl from the heat.

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  • In a separate bowl, combine the confectioner's sugar and cocoa powder. Use a wire whisk to break up lumps. Mix in the vanilla and coffee. Stir in the nuts, and, if necessary, add additional coffee to make the mixture smooth. The mixture should be fairly thick.

  • Allow the mixture to cool enough to handle. Shape the mixture into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.

Cook's Notes

These make a great addition to the Christmas cookie tray. I usually add about a tablespoon rum (reducing the coffee) and serve them to my adult friends for evening get-togethers.

Other variations: substitute 1 cup finely ground unblanched almonds for the hazelnuts. Or substitute 1 cup semisweet chocolate or imported truffle chocolate, ground medium-fine, for the nuts.

Nutrition Facts

101 calories; protein 1.2g; carbohydrates 13.9g; fat 5.4g; sodium 1.1mg. Full Nutrition
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