Ingredients
Scale
For the Truffle Base:
- 8 oz semi-sweet or dark chocolate, finely chopped
- ½ cup heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
- ½ cup finely chopped toasted hazelnuts
- 2 tbsp hazelnut spread (Nutella)
- Pinch of sea salt
For Coating & Garnishing:
- Cocoa powder (for dusting)
- Finely chopped toasted hazelnuts
- Melted chocolate for dipping
- Powdered sugar or shredded coconut (optional
Instructions
- Melt the Chocolate: Chop the chocolate and place in a heatproof bowl. Heat the cream until it just starts to simmer, then pour over the chocolate. Let sit for 2 minutes and stir until smooth.
- Add Flavors: Stir in butter, vanilla, salt, hazelnut spread, and chopped hazelnuts until fully combined.
- Chill the Mixture: Cover and refrigerate for 2-3 hours until firm enough to scoop.
- Shape the Truffles: Scoop out portions using a small spoon or cookie scoop and roll into balls.
- Coat the Truffles: Roll each truffle in cocoa powder, chopped hazelnuts, or powdered sugar. For a chocolate-dipped version, dip in melted chocolate and let set.
- Set & Serve: Refrigerate the coated truffles for 30 minutes to set before serving.
Notes
- Use high-quality chocolate for the best flavor.
- Toast the hazelnuts to enhance their nuttiness.
- Avoid overheating the cream to prevent chocolate from seizing.
- Use a fine-mesh sieve if you want a smoother ganache.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for 3 months.
- Prep Time: 20minutes
- Cook Time: 5minutes