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Crunchy Chocolate Hazelnut Truffles

Rich, nutty chocolate hazelnut truffles with a delightful crunchy texture from crushed hazelnuts in the coating and a smooth chocolate-hazelnut paste center.

  • Total Time: 30 minutes plus refrigeration
  • Yield: 12 truffles 1x

Ingredients

Scale
  • 5.3 ounces (150g) baking chocolate
  • 5.3 ounces (150g) hazelnut or almond butter
  • 10g waffle cone (or Gavottes), crushed (optional)
  • A pinch of sea salt
  • 12 whole hazelnuts, blanched and roasted
  • 5.3 ounces (150g) milk chocolate
  • 2 Tablespoons (30g) grape seed or sunflower oil
  • 1.8 ounce (50g) hazelnuts, crushed

Instructions

  1. Melt the baking chocolate and mix with hazelnut or almond butter, crushed waffle cone crumbs, and a pinch of sea salt to form the chocolate-hazelnut paste. Refrigerate until firm.
  2. Scoop the mixture and shape into 12 balls, then refrigerate again until firm.
  3. Melt the milk chocolate and stir in grape seed oil and chopped hazelnuts to make the chocolate coating.
  4. Dip each chilled truffle ball into the chocolate coating using a fork, allowing excess to drip off.
  5. Place dipped truffles on a cooling rack lined with parchment paper and refrigerate until the coating is firm.

Notes

Use crushed waffle cone (or Gavottes) to add a light crispy texture inside the truffle. Milk chocolate can be substituted with semi-sweet for a less sweet coating. Store truffles refrigerated until serving.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: European

Nutrition

  • Calories: 150
  • Sugar: 8g
  • Sodium: 20mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 5mg