How To Make Chocolate Hazelnut Crunch Truffles
You only need five simple ingredients to whip up these creamy hazelnut crunch truffles that come with a rich chocolate coating and chopped nuts.
Serves:
Ingredients
- 16ozsemisweet or milk chocolate,coarsely chopped and divided
- ½cupheavy cream
- ⅓cupNutella
- 2tbspunsalted butter,softened to room temperature
- ¾cuphazelnuts,toasted and finely chopped, divided
Instructions
-
Place 8 ounces of semi-sweet chocolate in a large heatproof bowl.
-
Microwave in four 15-second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
-
Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate.
-
Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir.
-
Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in ½ cup of the hazelnuts.
-
Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15 to 30 minutes. Then place in the refrigerator for about 4 hours until it reaches “scoopable” consistency.
-
Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside.
-
Remove mixture from the refrigerator. Measure 1 teaspoon, roll the mixture into a ball by hand, then place on the baking sheet. The mixture will be a little sticky.
-
Coat palms with a little cocoa powder to help handle the mixture. Repeat rolling the rest of the mixture.
-
Melt the remaining 8 ounces of chocolate in a double boiler or the microwave*. (Alternatively, temper the chocolate.)
-
Dip each truffle completely into the chocolate using the spiral dipping tool or a fork.
-
When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
-
Place balls back onto the baking sheet after dipping each one. Drizzle with any leftover chocolate, then prinkle with remaining hazelnuts.
-
Refrigerate for 30 minutes or until chocolate has completely set before serving.
Recipe Notes
If using the microwave: place the chocolate in a medium heat-proof bowl. A liquid measuring cup makes it easier for dipping. Melt in 15-second increments in the microwave, stirring after each increment until completely melted and smooth.
Nutrition
- Calories: 93.57kcal
- Fat: 6.50g
- Saturated Fat: 3.52g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.17g
- Polyunsaturated Fat: 0.37g
- Carbohydrates: 7.80g
- Fiber: 0.68g
- Sugar: 6.55g
- Protein: 1.29g
- Cholesterol: 7.30mg
- Sodium: 9.94mg
- Calcium: 25.85mg
- Potassium: 63.86mg
- Iron: 0.44mg
- Vitamin A: 21.18µg
- Vitamin C: 0.16mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!