Prep Time: 15 minutes plus chilling time
Serving: about 5 dozen
1 can (300 mL) Regular Eagle Brand® sweetened condensed milk
1 cup (250 mL) chocolate hazelnut spread
8 squares (1 oz /28geach) semi-sweet chocolate
1 1/2 cups (375 mL) finely chopped or sliced roasted hazelnuts/filberts (optional)
Finely chopped roasted
Hazelnuts/filberts or other nuts
Unsweetened cocoa powder
Coloured decorating sugar
Icing sugar or ½ cup/125 mL unsweetened cocoa powder mixed with 2 tbsp/30 mL icing sugar.
1. Heat sweetened condensed milk, chocolate hazelnut spread and semi-sweet chocolate in heavy bottom saucepan over low heat, stirring continuously until chocolate is melted.
2. Remove from heat and stir in nuts, if desired. Chill until firm enough to handle, about 2-3 hours.
3. Shape into 1" (2.5 cm) balls (a melon baller is helpful). Roll in any of the coatings, and place on parchment lined cookie sheet. Chill again until firm.