Chocolate Hazelnut Truffles

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Author: Delphine Fortin
Prep Time: 20 mins
Cooling Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 12 truffles 1x
Category: Desserts

These no-bake chocolate hazelnut truffles are a delightful and festive chocolate treat for the holidays, Valentine’s Day, or any special occasion. They have a rich and chocolaty center, slightly crispy, and highly addictive!

Ingredients

Scale

5.3 ounces (150g) baking chocolate
5.3 ounces (150g) hazelnut or almond butter
10g waffle cone (or Gavottes), crushed (optional)*
A pinch of sea salt
12 whole hazelnuts, blanched and roasted**
5.3 ounces (150g) milk chocolate
2 Tablespoons (30g) grape seed or sunflower oil
1.8 ounce (50g) hazelnuts, crushed***

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Instructions

Line a small tray with parchment paper. Set aside.
Place the chocolate in a medium bowl and melt in the microwave, until completely smooth. Add the hazelnut butter (or almond butter), and stir. Add the crushed waffle cone, a pinch a sea salt, and stir until combined. Cover with plastic film and place the bowl in the refrigerator for 30 minutes, until set but not too firm.
When the mixture has hardened, scoop about 12 portions with a melon baller or a Tablespoon. Roll each portion into a ball, using your hands, and press a whole hazelnut in the center, then punch the dough to coat. If the mixture softens while you work, refrigerate or freeze until firm again. Place the balls onto the baking tray, and place it in the refrigerator, while you prepare the coating.
For the chocolate coating, place the milk chocolate in a bowl and melt in the microwave until completely smooth. Add 2 Tablespoons grape seed oil, and stir. Add in the chopped hazelnuts.
Using a fork, dip each chilled truffle in the melted chocolate and place them on a cooling rack with a piece of parchment paper underneath. Allow the chocolate to drip off and harden. Then, transfer to a serving tray, and store in the refrigerator, until ready to serve.

Notes

* If you live in France, you can use Gavotte and mix them with a rolling pin to create crumbs. Another option is to use waffle cones (that you use for ice cream). About half a cone should do, or 10g to be exact. Same, crush with a rolling pin to get crumbs.

** You can buy ready-to-use blanched, toasted hazelnuts, or do it yourself. To roast place the whole nuts on a baking sheet lined with parchment paper, and roast in a 350°F (180°C) preheated oven for about 10-15 minutes., stirring regularly. Make sure you check regularly to avoid the nuts to burn. Let them cool on the baking sheet for about 10 minutes, then rub with a towel to peel out the skin.

*** You can toast hazelnuts and then pulse them in a food processor into very small pieces, or use what we call “pralin” in France to make your job even easier.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio