Description
Rich, creamy chocolate truffles made with toasted hazelnuts and Nutella, coated in milk chocolate and crunchy nuts. Elegant, indulgent, and perfect for gifting or special occasions.
Ingredients
For the Truffle Centers:
- 1 cup blanched hazelnuts
- 8 oz dark chocolate (70% cocoa), finely chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons Nutella or hazelnut spread
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the Coating:
- 12 oz milk chocolate, melted
- 1 cup finely chopped toasted hazelnuts
- ¼ cup cocoa powder (optional)
Substitution Ideas:
- Dairy-free: Replace heavy cream with coconut cream and use dairy-free chocolate
- Nut-free: Substitute hazelnuts with sunflower seed butter and crushed cookies
- Sugar-conscious: Use sugar-free chocolate chips and stevia-sweetened hazelnut spread
- Vegan: Choose plant-based chocolate and coconut cream instead of dairy products
Instructions
Toast hazelnuts at 350°F (175°C) for 8–10 minutes; cool. Chop half finely for coating and half roughly for filling.
Heat cream until just simmering and pour over dark chocolate. Rest 2 minutes, then stir smooth.
Mix in butter, Nutella, vanilla, salt, and chopped hazelnuts. Chill 2 hours until firm.
Roll into small balls and place on parchment-lined tray.
Dip in melted milk chocolate, then roll in chopped hazelnuts or cocoa powder.
Chill 30 minutes until fully set.
Notes
If ganache is too soft, chill longer or add more chocolate.
Let truffle centers sit at room temp 10 minutes before dipping to avoid cracking.
Store refrigerated up to 1 week or freeze up to 3 months.
Coconut cream and plant-based chocolate work well for vegan versions.
- Prep Time: 30 minutes
Nutrition
- Calories: 180