Dark Chocolate Hazelnut Truffles
Looking for a classic truffle that will reawaken your childhood memories of candy shops? Relive the smells and tastes with this great truffle recipe.
Servings Prep Time
12truffles 20minutes
Cook Time Passive Time
5minutes 120minutes
Servings Prep Time
12truffles 20minutes
Cook Time Passive Time
5minutes 120minutes
Ingredients
  • 8ounces dark chocolatefinely chopped
  • 3tablespoons chocolate hazelnut spread
  • 1/4cup heavy whipping cream
  • 1/3cup chopped hazelnuts*toasted
Instructions
  1. Place chocolate and cream in a medium microwave-safe bowl. Heat uncovered, stirring every 45 seconds or so until the mixture is smooth. This can also be done in a double boiler on the stove.
  2. Stir in the chocolate hazelnut spread until well incorporated, then cover the bowl with plastic wrap. Chill the chocolate ganache mixture in the refrigerator for at least an hour, or until it is firm enough to shape into balls.
  3. While the ganache mixture is chilling, toast the hazelnuts in a dry skillet for a minute or two, shaking the pan occasionally so they don’t burn.
  4. Transfer to a shallow bowl and allow the toasted hazelnuts to cool completely before rubbing them between two clean kitchen towels or paper towels until most of the skins come off. It’s fine if you leave some of the skin on.
  5. Chop the hazelnuts as finely as you can and place back in the shallow bowl.
  6. When the ganache mixture is firm enough, use a teaspoon or melon baller to scoop out the mixture and roll it into about 12-15 small balls.
  7. Roll the chocolate balls one at a time in the chopped hazelnuts until the surface of each is completely covered, then place it on a plate.
  8. Cover with plastic and refrigerate for at least 45 minutes, or until set.
Recipe Notes

Recipe by Jennifer Swartvagher.