 | | Nutrition Facts | | | Makes 50 servings | | Amount Per Serving | | | Calories | 91.8 | | | Total Carbs | 5.9 g | | | Dietary Fiber | 1.1 g | | | Sugars | 1.8 g | | | Total Fat | 7.2 g | | | Saturated Fat | 3.6 g | | | Unsaturated Fat | 0.3 g | | | Potassium | 28.1 mg | | | Protein | 1.3 g | | | Sodium | 2.0 mg | | Dietary Exchanges
7.20097 Fat, 0.18635 Other Carbs, 0.04468 Starch, 0.06682 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to medium.
- Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
- Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
- Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 1 to 2 hours, until chocolate mixture is solid, but pliable.
- Line 2 baking sheets with parchment paper.
- Using small ice cream scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into smooth balls with hands.
- In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
- Store truffles in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.
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