Chocolate Hazelnut Truffles
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Chocolate Hazelnut Truffles
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Chocolate hazelnut truffles are a holiday-worthy homemade candy that's easy to make and perfect for indulging or gifting.
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Ingredients
chocolate hazelnut filling
- 2 cups roasted hazelnuts, skins removed*
- 1/4 cup confectioner's sugar
- 3 Tbsp cocoa powder
- 1 Tbsp vanilla extract
- 4 Tbsp vegetable oil I used almond oil
- 1 cup milk chocolate melting wafers, melted I use Ghirardelli
truffle coating
- 16 ounces milk chocolate melting wafers I use Ghirardelli
- 1 Tbsp butter
- 1/4 cup roasted hazelnuts, crushed
Instructions
make the chocolate hazelnut spread (make a day ahead)
- Put the roasted skinned nuts in a high speed blender. Note: you can do this in a food processor, but the resulting texture will be a little rougher and slightly gritty.
- Process the nuts until you get a smooth hazelnut butter. It might take 5 minutes, give or take, until you have a smooth paste. Stop the machine to scrape down the sides several times. Note: the butter will go through a grainy paste stage, then it will get smoother, and finally it will break down further to a shiny, almost liquid stage.
- Add in the rest of the ingredients and process again until smooth and very silky, scraping down the sides of the blender as necessary. Each time you stop and start the machine be sure to start on a low setting, and then gradually increase speed. Check periodically to see if the homemade Nutella is smooth enough for your liking.
- Transfer the spread to a clean jar and let cool at room temperature. Then cap and refrigerate overnight.
make the truffles
- Once the spread is chilled, use a small scoop to portion out balls and place on a lined plate or tray. I use a small 1" scoop that holds a little over a teaspoon. Put the tray in the freezer for 30 minutes.
- For the chocolate coating I do it in 2 batches ~ this keeps the dipping chocolate fresher and makes it easier to dip all the truffles. Divide the chocolate wafers between 2 small microwave safe bowls. Divide the butter between the two bowls.
- Start with just one of the bowls. Microwave on high for one minute. Remove the bowl and stir to melt completely. Set aside to cool for a few minutes.
- Remove half of the truffles from the freezer. Dip each one into the chocolate to cover completely, and then set on a lined plate or tray. Immediately dust each truffle with the crushed hazelnuts while the chocolate is wet. Let the truffles set up at room temperature and then transfer them to the refrigerator, where they will be stored until ready to enjoy.
- Repeat this procedure with the rest of the truffles.
- Keep the truffles refrigerated, they will last about 2 weeks. They can also be frozen for up to 3 months.
Notes
- *To roast hazelnuts place them in a single layer on a microwave safe plate and microwave on high for 2-3 minutes. Let cool.
- ut the nuts on a clean kitchen towel. Fold the towel over the nuts and rub off the skins with a back and forth motion. (They don't have to be completely bare, a little skin is fine)
- Why do we roast nuts for the chocolate hazelnut truffle filling?
- To remove the skins put the nuts on a clean kitchen towel. Fold the towel over the nuts and rub off the skins with a back and forth motion. (They don't have to be completely bare, a little skin is fine)
- Maillard Reaction: roasting nuts brings out their natural oils and triggers the Maillard reaction, a chemical reaction between amino acids and reducing sugars that enhances the nuts' flavor, giving them a richer, deeper taste.
- Oil release: roasting helps release the natural oils within the nuts, making them easier to grind into a smooth, creamy consistency. This results in a nut butter that is less grainy and more spreadable.
- Softened structure: roasting softens the nut’s structure, making them easier to blend, which can reduce the wear and tear on your food processor or blender.
Nutrition Information
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Serving
1 Tbsp.
Calories
99kcal
(5%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Sodium
0.2mg
(0%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
2IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 48truffles
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1 Tbsp. | |
| Calories | 99kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 0.2mg | 0% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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