Description
Delight in these decadent Chocolate Hazelnut Truffles, featuring a rich blend of baking chocolate and hazelnut butter, encasing whole roasted hazelnuts. Each truffle is coated in smooth milk chocolate mixed with crushed hazelnuts to provide an irresistible texture. Perfectly chilled and elegantly presented, these truffles make a sophisticated treat for any occasion.
Ingredients
Truffle Center
- 5.3 ounces (150g) baking chocolate
- 5.3 ounces (150g) hazelnut or almond butter
- 10g crushed waffle cone (or Gavottes) (optional)
- A pinch of sea salt
- 12 whole hazelnuts, blanched and roasted
Chocolate Coating
- 5.3 ounces (150g) milk chocolate
- 2 Tablespoons (30g) grape seed or sunflower oil
- 1.8 ounces (50g) crushed hazelnuts
Instructions
- Prepare tray: Line a small tray with parchment paper and set it aside to receive the truffles after shaping.
- Melt chocolate and mix: In a medium bowl, melt the baking chocolate in the microwave until completely smooth. Stir in the hazelnut butter (or almond butter), then add the crushed waffle cone (if using) and a pinch of sea salt. Mix until fully combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes until the mixture is set but still pliable.
- Form the truffles: Once the mixture has firmed, scoop 12 portions using a melon baller or tablespoon. Roll each portion into a ball with your hands, pressing one whole roasted hazelnut into the center of each ball. Slightly punch the dough around the hazelnut to secure it. If the mixture softens during shaping, chill or freeze until firm again. Place shaped balls onto the lined tray and refrigerate while preparing the coating.
- Make the chocolate coating: Melt the milk chocolate in a bowl in the microwave until smooth. Stir in 2 tablespoons of grape seed oil to create a silky texture and then fold in the crushed hazelnuts.
- Coat the truffles: Using a fork, dip each chilled truffle into the melted milk chocolate mixture, allowing excess chocolate to drip off before placing them onto a cooling rack lined with parchment paper. Let the chocolate harden completely at room temperature or in the refrigerator.
- Finish and store: Once the coating has set, transfer the truffles to a serving tray and store them in the refrigerator until ready to serve.
Notes
- Crushed waffle cones add a subtle crunch but can be omitted for a smoother texture.
- Whole hazelnuts should be blanched and roasted to enhance their flavor and texture inside the truffle.
- If the truffle mixture gets too soft while shaping, keep it chilled to maintain firmness.
- Grape seed or sunflower oil in the coating helps achieve a glossy, smooth finish on the chocolate.
- Store the truffles refrigerated and consume within one week for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (melting chocolate)
- Category: Dessert
- Method: No-Cook
- Cuisine: European
