Chocolate Hazelnut Truffles can be expensive when dining out, but are a bit more budget-friendly when made at home. Don’t be intimidated, give it a whirl!
This deliciously messy recipe brings out the inner child, yet with its bite-sized portions, these homemade Chocolate Hazelnut Truffles have the sophisticated and indulgent taste made for an adult palate.
- 1 cup ground toasted hazelnuts
- 2 cups or 12 ounces semisweet and/or bittersweet chocolate chips (good quality)
- 2/3 cup heavy organic whipping cream
- 1/4 cup organic unsalted butter, chopped into small pieces
- 1/4 cup unsweetened cocoa powder
- 1 Create a double boiler by using a small pot of water on the stove. Take a medium-sized mixing bowl that fits on top of the pot. Fill the pot, but make sure that the water doesn’t boil (indirect heating). There should be a gap between the bottom of the bowl and the water in the pot.
- 2 Fill the medium mixing bowl with the chocolate chips. Place bowl on the boiling pot. Lower heat, so chocolate chips slowly melt. Slowly stir chips as they melt (should take 5 to 10 minutes).
- 3 Once chocolate is melted, remove bowl from pot and stove. Mix in cream, butter, and hazelnuts. Stir until it is well mixed and the butter is completely melted. Place in refrigerator for 1 hour or until firm.
- 4 Take the bowl out of the refrigerator. Pour the cocoa powder into a small bowl. With a spoon, scoop out the firm chocolate and roll with hands into a ball.
- 5 Place the chocolate ball into cocoa powder and roll around until completely covered. Place Chocolate Truffle onto a cookie sheet or large plate lined with parchment paper. Put a cookie sheet or large plate in the refrigerator for about an hour or until firm.
- 6 *Note: Purchase a large bag of raw hazelnuts (if you can’t find hazelnuts toasted) and preheat oven to 400 degrees. Spread whole Hazelnuts on a cookie sheet. Toast for 5-10 minutes (keep an eye on them because they BURN easily). Remove them from the oven. Use a clean cloth and roll the nuts back and forth to remove the skin. Grind them in a Food Processor. You can store remaining crushed Hazelnuts in the freezer and use when needed to top salads, soups, yogurt, ice cream, oatmeal, etc.