Home > Italian Dessert Recipes > Crunchy Chocolate Hazelnut Truffles
Chocolate truffles are among the easiest chocolate bites you can possibly make, yet they are always received like a super special gift. Who can resist that amazing rich chocolate flavour and smooth texture?
This recipe involves making ganache from chocolate and whipping cream which is the base of the chocolate truffles. We enriched our truffles with toasted hazelnuts which goes great with rich dark chocolate flavour. We also added some rum but you could use any other artisanal liqueur you like.
We like to roll truffles and have a fun while doing this and the result are great. You will be assured that making homemade dark chocolate truffles is so easy with our simple recipe.
Tips for making crunchy chocolate hazelnut truffles
- For making these chocolate truffles first prepare hazelnuts by toasting them on a frying pan until golden brown. Leave them to cool and then finely chop using a food processor. For chocolate ganache break dark chocolate into small pieces and place in a medium bowl. Bring the whipping cream to the boil and pour over the chocolate. Stir until the chocolate is completely melted. Add butter, rum and prepared hazelnuts. Place the mixture in the fridge for about 1 hour and then roll out balls with your hands. Now roll them in hazelnut flour and keep in the fridge until serving.
- In this recipe we used 52% cocoa chocolate which pairs great with hazelnuts. You should chop it in small pieces or even finely chop so it will be easily melted once the cream is added.
- If you're rolling the truffles in chopped nuts, cocoa or coconut do so immediately after shaping so that they are sticky enough to pick up the coating.
- When rolling the truffles they may become sticky from the heat of your hands. You can wear rubber gloves or coat your hands in cocoa powder.
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Crunchy Chocolate Hazelnut Truffles
COOKS IN: 30 minutes plus chilling time
DIFFICULTY: Super easy
- 200 g dark chocolate (52% cocoa)
- 100 ml whipping cream
- 30 g butter
- 30 g hazelnuts
- 2 tablespoons rum
- Hazelnut flour for coating
- Toast the hazelnuts in a frying pan over a medium heat, until golden brown and fragrant (5 - 10 minutes), stirring the nuts occasionally. Place on a clean kitchen towel and gently rub the nuts to release their skins. Using food processor, pulse the hazelnuts until finely chopped.
- Using serrated knife chop the chocolate into smaller uniform pieces and place in a medium bowl. Place the the whipping cream in a small saucepan and heat until it start to simmer. Pour over the chocolate and slowly whisk until the chocolate melts. Add cubed butter, finely chopped hazelnuts and rum. Continue to whisk until combined and smooth. Place cling film over the top and keep in the fridge for about 1 hour until firm enough to scoop.
- Place the hazelnut flour in a shallow bowl. Using a teaspoon scoop out small amount of mixture and roll between the palms of your hands. Roll truffle into hazelnut flour until evenly coated. Place on a tray covered with aluminium foil or baking paper. Keep in the fridge until serving. Take out from the fridge 30 minutes before serving.
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