Description
These Choco-Hazelnut Truffles are rich, creamy, bite-sized treats made with dark chocolate, toasted hazelnuts, and cream. Rolled in cocoa powder or chopped hazelnuts, they’re perfect for holidays, gifts, or an elegant homemade dessert.
Ingredients
Main Ingredients
- 8 ounces dark chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ½ cup finely chopped toasted hazelnuts
For Coating
- Unsweetened cocoa powder
- Finely chopped toasted hazelnuts
- Chocolate sprinkles (optional)
Instructions
- Prepare Chocolate: Place the chopped dark chocolate in a heatproof bowl to ensure even melting when combined with hot cream.
- Heat Cream: Warm the heavy cream on the stove or microwave until it just starts to simmer, but avoid boiling to prevent scorching the chocolate.
- Combine Ingredients: Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to soften the chocolate for easier mixing.
- Mix and Add Flavor: Add the unsalted butter and vanilla extract to the mixture, then stir gently until smooth and fully combined into a ganache.
- Add Hazelnuts: Fold the finely chopped toasted hazelnuts into the chocolate ganache evenly.
- Chill Mixture: Refrigerate the mixture for 2 to 3 hours or until it becomes firm enough to scoop and shape.
- Form Truffles: Scoop small portions of the ganache and roll each into a ball using your hands.
- Coat Truffles: Roll each truffle in your choice of unsweetened cocoa powder, finely chopped toasted hazelnuts, or chocolate sprinkles for added texture and flavor.
- Final Chill: Chill the coated truffles in the refrigerator until ready to serve, allowing them to set perfectly.
Notes
- Use high-quality dark chocolate for the richest flavor and best texture.
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
- For longer storage, freeze the truffles for up to 2 months and thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
