Choco Hazelnut Truffles Recipe
Delicious homemade Choco Hazelnut Truffles featuring a silky smooth hazelnut spread made from roasted hazelnuts and coated in rich milk chocolate with a dusting of crushed hazelnuts. Perfect for gifting or indulging in a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 20 minutes (including chilling time)
- Yield: Approximately 30-35 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Hazelnut Spread
- 2 cups roasted hazelnuts, skins removed
- 1/4 cup confectioner’s sugar
- 3 Tbsp cocoa powder
- 1 Tbsp vanilla extract
- 4 Tbsp vegetable oil (such as almond oil)
- 1 cup milk chocolate melting wafers, melted (Ghirardelli recommended)
Truffle Coating
- 16 ounces milk chocolate melting wafers (Ghirardelli recommended)
- 1 Tbsp butter
- 1/4 cup roasted hazelnuts, crushed
Instructions
- Make the Chocolate Hazelnut Spread: Place the roasted, skinned hazelnuts in a high-speed blender. Blend until smooth, which can take about 5 minutes, stopping several times to scrape down the sides. The mixture will go from grainy to smooth and shiny.
- Add Remaining Spread Ingredients: Add confectioner’s sugar, cocoa powder, vanilla extract, vegetable oil, and 1 cup melted milk chocolate wafers to the hazelnut butter. Blend again until silky and smooth, scraping down sides as needed and gradually increasing blender speed.
- Cool and Refrigerate Spread: Transfer the spread to a clean jar, let cool to room temperature, then cap and refrigerate overnight to firm up flavors and texture.
- Form Truffle Balls: Once the spread is chilled, use a small 1-inch scoop or teaspoon to portion out balls and place them on a lined plate or tray. Freeze the shaped balls for 30 minutes to firm them up for coating.
- Prepare Chocolate Coating: Divide the 16 ounces of milk chocolate wafers and butter into two microwave-safe bowls. Microwave one bowl on high for 1 minute, then stir until fully melted and smooth. Let cool slightly.
- Dip Truffles in Chocolate: Remove half the truffles from the freezer. Dip each truffle completely into the melted chocolate, then place on a lined tray. Immediately sprinkle with crushed roasted hazelnuts while the chocolate is still wet. Allow to set at room temperature.
- Repeat Coating: Repeat melting and dipping process with the second batch of chocolate and remaining truffles.
- Storage: Store the truffles refrigerated for up to 2 weeks or freeze for up to 3 months. Enjoy chilled.
Notes
- Removing the skins from the hazelnuts enhances the smoothness of the spread.
- Using a high-speed blender yields the silkiest hazelnut butter compared to a food processor.
- You can make the hazelnut spread a day ahead to deepen flavors.
- Melting chocolate in small batches keeps the coating fresher and easier to work with.
- Keep truffles refrigerated or frozen to maintain texture and freshness.
- Use almond oil or another neutral vegetable oil for best flavor compatibility.
Keywords: chocolate hazelnut truffles, homemade truffles, hazelnut spread recipe, chocolate coating, no bake dessert
Find it online: https://leofoster.com/choco-hazelnut-truffles-recipe/
