Description
Indulge in these Chocolate-Covered Hazelnut Truffles, featuring creamy ganache and toasted hazelnuts coated in luxurious dark chocolate!
Ingredients
Scale
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
✔ 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
- Prep Time: 25minutes
- Cook Time: 10minutes