Chocolate Hazelnut Truffles bring together just a handful of ingredients to create something that feels special without much fuss. You start by toasting hazelnuts until they smell warm and nutty, then melt bittersweet chocolate with cream to form a smooth ganache. After the mixture chills overnight, you scoop and roll it into small balls, then dust them with cocoa powder.
The texture is soft and creamy inside with a slightly bitter coating that balances the sweetness. I like how the hazelnuts add a bit of crunch and earthy flavor that keeps these from feeling too heavy. They look impressive but come together with techniques anyone can manage.
About the Recipe
This recipe is worth trying because it delivers rich flavor without needing specialty equipment or advanced skills. The double boiler method keeps the chocolate from seizing, and the overnight chill gives the ganache time to firm up properly. You can make a batch ahead and keep it in the fridge, pulling out a few truffles whenever you want something sweet.
The combination of bittersweet chocolate and toasted hazelnuts feels grown up and satisfying, not overly sugary. Because the ingredient list is short, quality matters here, so use chocolate you enjoy eating on its own.
Why you will love this recipe
The beauty of these truffles is how simple they are to put together once you understand the basic technique. Toasting the hazelnuts brings out their natural oils and deepens their flavor, which makes a real difference in the finished treat. The ganache itself is just chocolate and cream with a touch of butter for silkiness, so it tastes clean and rich.
Rolling them in unsweetened cocoa powder adds a slightly bitter note that keeps each bite interesting. They store well, which means you can work on them over two days without any stress. I always keep a batch in the fridge during winter because a single truffle with coffee feels like a small luxury.
About the Recipe
This recipe is worth trying because it delivers rich flavor without needing specialty equipment or advanced skills. The double boiler method keeps the chocolate from seizing, and the overnight chill gives the ganache time to firm up properly. You can make a batch ahead and keep it in the fridge, pulling out a few truffles whenever you want something sweet.
The combination of bittersweet chocolate and toasted hazelnuts feels grown up and satisfying, not overly sugary. Because the ingredient list is short, quality matters here, so use chocolate you enjoy eating on its own.
Why you will love this recipe
The beauty of these truffles is how simple they are to put together once you understand the basic technique. Toasting the hazelnuts brings out their natural oils and deepens their flavor, which makes a real difference in the finished treat. The ganache itself is just chocolate and cream with a touch of butter for silkiness, so it tastes clean and rich.
Rolling them in unsweetened cocoa powder adds a slightly bitter note that keeps each bite interesting. They store well, which means you can work on them over two days without any stress. I always keep a batch in the fridge during winter because a single truffle with coffee feels like a small luxury.
Cooking Tips
Watch the hazelnuts closely while toasting because they can go from golden to burnt quickly. Rub them in a kitchen towel while they are still warm to remove most of the papery skins. When melting the chocolate, keep the water at a gentle simmer, not a rolling boil, so the ganache stays smooth. If the mixture looks grainy, it got too hot, so pull it off the heat right away.
Chilling overnight is important because the ganache needs time to firm up enough to hold its shape when you roll it. If your hands get too warm while shaping the truffles, rinse them under cold water and dry them before continuing.
Serving and Storing Suggestions
This recipe yields about 20 to 24 truffles depending on how large you make them. Prep time is around 20 minutes, but you need to factor in overnight chilling before you can shape them. Let the truffles sit at room temperature for 5 to 10 minutes before serving so they soften slightly and the flavor opens up.
Store them in an airtight container in the fridge for up to a month, keeping paper muffin cups between layers if you stack them. They also make thoughtful gifts when packed in a small box with a ribbon.
Similar Recipes
- Dark Chocolate Almond Truffles
- Espresso Ganache Balls
- No Bake Chocolate Peanut Butter Bites
- White Chocolate Coconut Truffles
- Classic Chocolate Fudge
Nutrient Benefits
Bittersweet chocolate contains antioxidants and a small amount of iron, which can support overall health when enjoyed in moderation. Hazelnuts offer healthy fats, vitamin E, and magnesium, all of which contribute to heart health and energy. Because these truffles are rich, a single piece satisfies a chocolate craving without needing a large portion.
The unsweetened cocoa powder coating adds fiber and keeps the sugar content lower than if you used a sweet coating. Whipping cream and butter provide some fat soluble vitamins, though these are treats best enjoyed occasionally rather than daily.
Chocolate Hazelnut Truffles
Ingredients
- 200 gms Bittersweet Chocolate (chopped)
- 3/4 to 1 cup Hazelnuts
- 1/2 cup Whipping Cream
- 2 tsp Vanilla Extract
- 2 tsp Butter (unsalted)
- 1/2 cup Cocoa Powder (or as required, unsweetened)
- Paper muffin cups
Instructions
- Toast the hazelnuts for 3 to 5 and remove.
- Do not let them burn.
- Remove and rub them to remove the skins.
- Finely chop the nuts and keep them aside until required.
- Heat a large pan over medium flame. Pour 1 or 2 cups of water. The water level should be 1/4th of the pan depth.
- Add the chocolates to a heatproof pan and place it directly in the water.
- Add cream, stir well and simmer until the chocolates are fully melted and mixture is smooth.
- Remove the pan from the flame.
- Add the vanilla extract, butter and hazel nuts.
- Pour this into a pan and let it cool to room temperature.
- Cover with cling film and keep it in the fridge overnight.
- To make the truffles, remove the chocolate from the fridge.
- Scoop out a small portion and shape it into a ball.
- Roll this in the cocoa powder and shake off any excess.
- Place it in the muffin cups.
- Place the truffles (with the cups) in a the fridge until firm.
- When required, remove and thaw for 5 to 10 minutes before serving.
- These truffles stay good for up to a month when stored in an airtight container in the fridge.
Tip: If desired, garnish them with some chopped hazelnuts.
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Frequently Asked Questions
Can I use a different type of nut instead of hazelnuts?
Yes, almonds or pecans work well in this recipe. Toast them the same way and chop them finely before adding to the ganache.
What if my ganache looks grainy after melting the chocolate?
This usually means the mixture got too hot. Remove it from the heat immediately and whisk in a tablespoon of warm cream to smooth it out.
Can I freeze these truffles for longer storage?
Yes, freeze them in a single layer on a tray, then transfer to an airtight container. They keep for up to three months and thaw quickly at room temperature.
Do I need to use unsweetened cocoa powder for rolling?
Unsweetened cocoa balances the sweetness of the ganache, but you can use finely chopped nuts or powdered sugar if you prefer a sweeter coating.
How do I know when the hazelnuts are toasted enough?
The skins will darken and start to crack, and you will smell a warm, nutty aroma. This usually takes 3 to 5 minutes in a dry pan over medium heat.
