Introduction
Nothing quite compares to the rich, velvety texture of chocolate-covered hazelnut truffles. These bite-sized delights are a perfect blend of crunchy toasted hazelnuts, smooth chocolate ganache, and a luxurious outer shell of dark chocolate. Whether you’re making them for a holiday, a special occasion, or just as an everyday treat, these homemade hazelnut truffles will impress everyone who tries them.
In this guide, we will take you through an easy, step-by-step process to make these decadent truffles at home. We’ll also discuss ingredient choices, expert tips, and storage recommendations so that your truffles turn out perfectly every time.
Why You’ll Love These Chocolate-Covered Hazelnut Truffles
✔ Rich and decadent – A perfect blend of creamy, crunchy, and chocolatey goodness.
✔ Homemade and customizable – Adjust sweetness, chocolate type, and add-ins.
✔ Perfect for gifts and parties – These truffles look and taste professional.
✔ Simple ingredients – Made with just a handful of high-quality ingredients.
✔ Long shelf life – Can be stored and enjoyed for weeks.
Ingredients for Chocolate-Covered Hazelnut Truffles
For the Hazelnut Truffle Center:
- 1 cup toasted hazelnuts (plus extra for garnish)
- 8 ounces semi-sweet or dark chocolate, finely chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon hazelnut liqueur (optional, for extra flavor)
- ¼ teaspoon salt
For the Chocolate Coating:
- 8 ounces dark chocolate, melted
- 1 teaspoon coconut oil or vegetable oil (for a smoother coating)
- Cocoa powder or crushed hazelnuts for garnishy
Step-by-Step Instructions
Step 1: Toast the Hazelnuts
- Preheat your oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and toast for 8-10 minutes, shaking the pan occasionally.
- Remove from the oven and let them cool. If the skins are still attached, rub them with a kitchen towel to remove them.
Step 2: Prepare the Chocolate Ganache
- In a saucepan, heat heavy cream and butter over medium heat until just simmering.
- Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
- Stir gently until the mixture is smooth and glossy.
- Add vanilla extract, hazelnut liqueur (if using), and salt.
- Fold in the toasted hazelnuts, ensuring they are evenly coated.
Step 3: Chill and Shape the Truffles
- Refrigerate the mixture for at least 2 hours until firm.
- Using a spoon or small scoop, roll the chilled ganache into small balls.
- Place them on a parchment-lined baking sheet and return to the fridge for 30 minutes.
Step 4: Melt the Chocolate for Coating
- Melt dark chocolate with coconut oil in a microwave or using a double boiler.
- Stir until smooth and let cool slightly.
Step 5: Coat the Truffles
- Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring full coverage.
- Let excess chocolate drip off before placing it on a parchment-lined tray.
- Garnish with crushed hazelnuts or a dusting of cocoa powder before the chocolate sets.
Step 6: Set and Serve
- Refrigerate the coated truffles for 30 minutes until fully set.
- Serve at room temperature for the best texture and flavor.
Tips for the Best Hazelnut Truffles
✔ Use high-quality chocolate – The better the chocolate, the richer the flavor.
✔ Don’t overheat the chocolate – Melt gently to avoid burning.
✔ Work quickly when shaping – Truffles soften fast; keep them cold for easy handling.
✔ Experiment with coatings – Try white chocolate, crushed nuts, or sprinkles for variety.
✔ Store properly – Keep in an airtight container to maintain freshness.
Serving and Storage Tips
How to Serve
- Serve at room temperature for the best melt-in-your-mouth texture.
- Pair with espresso, red wine, or a dessert liqueur for an elevated treat.
- Arrange in decorative boxes or tins for gifting.
Storage Instructions
- Refrigeration: Store in an airtight container for up to 2 weeks.
- Freezing: Freeze truffles for up to 3 months. Thaw at room temperature before serving.
- Avoid humidity: Keep away from moisture to prevent the chocolate from becoming sticky.
Frequently Asked Questions
1. Can I make these truffles dairy-free?
Yes! Substitute coconut cream for heavy cream and use dairy-free chocolate.
2. Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will result in a sweeter, creamier truffle.
3. What can I use instead of hazelnuts?
Almonds, pecans, or walnuts work well, but hazelnuts provide the classic flavor.
4. How do I prevent truffles from melting when handling?
Keep your hands cold by rinsing them with cold water before rolling the ganache.
5. Can I add other flavors to the truffle filling?
Yes! Try adding espresso powder, cinnamon, or orange zest for extra depth.
Conclusion
These Chocolate-Covered Hazelnut Truffles are the perfect blend of luxurious chocolate and crunchy toasted hazelnuts, creating a treat that’s irresistible, elegant, and incredibly satisfying. Whether you’re making them for yourself or as a homemade gift, they’re guaranteed to impress.
With simple ingredients and an easy process, you can whip up these delightful truffles anytime. Try this recipe today and experience the pure joy of homemade chocolate truffles! 🍫🌰
Pile of Chocolate-Covered Hazelnut Truffles – The Ultimate Indulgence
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 24 truffles 1x
Description
Indulge in these Chocolate-Covered Hazelnut Truffles, featuring creamy ganache and toasted hazelnuts coated in luxurious dark chocolate!
Ingredients
For the Hazelnut Truffle Center:
- 1 cup toasted hazelnuts (plus extra for garnish)
- 8 ounces semi-sweet or dark chocolate, finely chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon hazelnut liqueur (optional, for extra flavor)
- ¼ teaspoon salt
For the Chocolate Coating:
- 8 ounces dark chocolate, melted
- 1 teaspoon coconut oil or vegetable oil (for a smoother coating)
- Cocoa powder or crushed hazelnuts for garnish
Instructions
Step 1: Toast the Hazelnuts
- Preheat your oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and toast for 8-10 minutes, shaking the pan occasionally.
- Remove from the oven and let them cool. If the skins are still attached, rub them with a kitchen towel to remove them.
Step 2: Prepare the Chocolate Ganache
- In a saucepan, heat heavy cream and butter over medium heat until just simmering.
- Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
- Stir gently until the mixture is smooth and glossy.
- Add vanilla extract, hazelnut liqueur (if using), and salt.
- Fold in the toasted hazelnuts, ensuring they are evenly coated.
Step 3: Chill and Shape the Truffles
- Refrigerate the mixture for at least 2 hours until firm.
- Using a spoon or small scoop, roll the chilled ganache into small balls.
- Place them on a parchment-lined baking sheet and return to the fridge for 30 minutes.
Step 4: Melt the Chocolate for Coating
- Melt dark chocolate with coconut oil in a microwave or using a double boiler.
- Stir until smooth and let cool slightly.
Step 5: Coat the Truffles
- Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring full coverage.
- Let excess chocolate drip off before placing it on a parchment-lined tray.
- Garnish with crushed hazelnuts or a dusting of cocoa powder before the chocolate sets.
Step 6: Set and Serve
- Refrigerate the coated truffles for 30 minutes until fully set.
- Serve at room temperature for the best texture and flavor.
Notes
- Prep Time: 25minutes
- Cook Time: 10minutes