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, ensuring it is finely chopped for easy melting.
- Heat Cream: Warm the heavy cream in a saucepan over medium heat until it just starts to simmer, avoiding boiling.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to soften the chocolate.
- Add Butter and Vanilla: Add the unsalted butter and vanilla extract to the mixture, then stir gently until completely smooth and fully combined.
- Incorporate Hazelnuts: Fold in the finely chopped toasted hazelnuts evenly throughout the chocolate mixture.
- Chill Mixture: Cover and refrigerate the mixture for 2 to 3 hours or until it becomes firm enough to handle.
- Shape Truffles: Using a small spoon or scoop, portion out small amounts of the chilled mixture and roll each into a smooth ball between your palms.
- Coat Truffles: Roll each truffle in your choice of unsweetened cocoa powder, finely chopped toasted hazelnuts, or chocolate sprinkles to coat.
- Final Chill: Place the coated truffles back into the refrigerator to chill until firm and ready to serve.
Notes
- Use high-quality dark chocolate for the best rich and smooth flavor profile.
- Store truffles in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
- For long-term storage, freeze the truffles for up to 2 months and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
