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Chocolate hazelnut truffles recipe

Chocolate hazelnut truffles recipe

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  • Recipes
  • Dish type
  • Sweets
  • Chocolate sweets
  • Truffles

Fancy yourself as a master chocolatier? Now it is possible with this easy to follow recipe for chocolate hazelnut truffles. This recipe uses chocolate moulds, taking away the added stress of shaping the chocolates.

3 people made this

IngredientsMakes: 50 chocolate hazelnut truffles

  • 350g milk chocolate, roughly chopped
  • 120g butter
  • 120ml double cream
  • 2 egg yolks
  • 200g hazelnuts

MethodPrep:15min ›Cook:10min ›Extra time:2hr chilling › Ready in:2hr25min

  1. Melt the chocolate in a double boiler, or in a pan over barely simmering water. As soon as it has melted, remove from the heat and gradually add the butter, 1 tablespoon at a time, mixing thoroughly to form a lump free, glossy mixture.
  2. In a bowl, whisk the cream until stiff peaks form.
  3. In a separate bowl, beat the egg yolks until pale and creamy then gradually mix in the chocolate, a little at a time. Fold in the cream until well incorporated.
  4. Return the mixture to the heat and simmer for a few minutes, stirring constantly, until the mixture thickens.
  5. Spoon a little of the mixture into the holes of a chocolate mould. Even out the top with a knife and place a nut on top. Chill in the fridge until solid, about 2 hours, then pop out of the moulds and serve.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Simple, foolproof, excellent results. Works well with hazelnuts or almonds inside. Katebakes-20 Nov 2015

    • 9 ounces fine-quality milk chocolate, chopped
    • 1 cup heavy cream
    • 9 ounces fine-quality white chocolate, chopped
    • 1/2 cup hazelnuts, toasted and chopped
    • 4 ounces fine-quality bittersweet chocolate (not unsweetened)
    • Garnish: crystallized violets
    1. Lightly oil a 9- by 5-inch loaf pan and line with plastic wrap.
    2. In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt milk chocolate with 1/2 cup cream, stirring until smooth, and remove double boiler or pan from heat. Spoon mixture into loaf pan and tap pan on counter to level surface. Cool mixture to room temperature and chill, uncovered, 15 minutes.
    3. In cleaned top of double boiler or bowl melt white chocolate with remaining 1/2 cup cream in same manner. Stir hazelnuts into white chocolate mixture and pour evenly onto chilled milk chocolate layer. Chill confection, loosely covered, at least 6 hours, and up to 1 week.
    4. Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 6 strips and cut strips crosswise into 11 strips (to make a total of 66 truffles, each about 3/4-inch-square).
    5. In a double boiler or small metal bowl set over a saucepan of barely simmering water melt bittersweet chocolate, stirring until smooth, and remove double boiler or pan from heat. Cool chocolate 10 minutes. Dip 1/8 inch of white chocolate portion of each truffle into melted chocolate, letting excess chocolate drip off. Top each truffle with a small piece of crystallized violet and chill, uncovered, until firm. Truffles may be made 2 weeks ahead and chilled in layers separated by wax paper in an airtight container.

    Chocolate Hazelnut Truffles

    Recipe by Giada De Laurentiis

    Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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    I've been making this recipe for my annual holiday party for year -- probably since 2001 if the recipe didn't originate earlier. Was freaking out when I couldn't find the well worn index card with the recipe glued on. In my years of experience, I've learned that rubbing off the hazelnut skins makes little difference, and/or you can substitute a different nut with not much difference since the flavor doesn't come through. It is really rich and will feed an army. And you can make it well in advance and then just cut them up and serve on the day. But it's true, they aren't really truffles, more like delicious chocolate morsels.

    they were good, but didn't have as much hazelnut flaver as expected. my ganache after sitting in the fridge for 7 hours was still a bit soft, and separated from the top when I was cutting them. Also it really would have tasted better if it had been coated in the ganache instead of just having a think layer on top. I might make them again and actually roll them since just cutting them turned out poorly.

    These were delicious and will become a new addition to my Christmas baking and giftgiving. Everyone who tried them, loved them. Rich, but not too sweet and if you're a novice truffle maker, they are a breeze. I didn't have hazelnuts onhand and used another nut with great success. I too used the foil(I use this technique for many of my bar cookies) Sure makes cutting these quick work. Good quality chocolate is a must with these so don't skimp on quality.

    Wonderful if mis-named. Theyre not so much truffles as they are truffle tarts. Perhaps Im exposing my chocoholism, but I didnt find these to be too rich at all. The hazelnut crust cuts the sweet of the ganache quite nicely. I was short on time, so I chilled them in the freezer and it worked just fine. I didnt have to fuss with the wiping of the thin knife either. I just removed the whole chilled block from the pan in one piece, then divided into cubes with my Santuku. Next time I make these, I think Ill cut them with my smallest, round biscuit cutter and save the scraps for the chef.

    Delicious. The saving grace of this recipe is that you can only handle a tiny piece. They're incredibly rich and dense, and it makes sense to serve these when you're hosting a big crowd. I've made these twice now, once for a big New Year's Eve party, and again this past weekend when I doubled the recipe for our housewarming party with 200 guests. Skip the hazelnut skinning process. I used blanched almonds and they worked just fine. People couldn't believe Iɽ made them myself.

    Delicious recipe, however, I did not find that hazelnut skins rub off easily with a kitchen towel. As a matter of fact, I found this part of the recipe so tedious and frustrating that I probably won't make them again.

    Allow enough time to prepare ahead. Freezes well and tastes good right out of the freezer. A rich treat worthy of a small portion.

    this was one of the most wonderful desserts ever!! not too sweet and fairly easy to make. the only drawback is the amount of time involved, but in the end it is worth it.

    I make these all the time. I don't care for hazelnuts so I use almonds instead. I love the dense fudgy bottom layer and the rich dense top layer! So good. Everyone always loves them. I'm making them for a wedding reception in February.

    I made these for a holiday party and most guests only had one piece. They are very rich, but I was disappointed that they didn't have more hazelnut flavor. Also, the base crumbled very easily making for messy eating. Maybe a did something wrong? Needless to say I have a ton left over! They were good . but for the time invested not worth the effort.

    Very good and not too sweet, though quite rich! I too made the hazelnut base completely in the Cuisinart. Most guests didn't eat more than two pieces over the course of three hours. I will need to throw out the rest or gain ten pounds this week.

    This is so easy and yummy. I made the entire truffle mixture in my cuisinart. The recipe didn't make 80 pieces. I guess I cut them too big.

    I sent this with my husband to the office and everyone loved it! I, too, lined the pan with foil making removal from the pan a breeze. With this method slicing them into small pieces was not a problem.

    Good make-ahead dessert. I lined the pan with foil so I could take out the entire block before cutting. Also, cutting was very easy no need to warm up the chef's knife or wipe it off each time. To take this to the 4-fork level, I would want a stronger hazelnut flavor and less chocolate.

    I have made this recipe several times now. It is easy to make (it does take a little time though) and it has been a great hit each time I have served the truffles. I like the two textures of the bottom layer and the ganache and the way they look with the smooth texture on top and the hazelnut base. I did however, decide to call them "hazelnut biscotti truffles" since the base comes out tasting much like fresh chocolate biscotti. This also gives people the right idea about what to expect.

    I was a little disappointed in these because I think the name is somewhat deceiving. They are not so much truffles as they are little brownies with ganache on top (which, in fairness, I did realize before I made them). Taken for what they are, they are quite good, not too sweet, and very rich. There is something so good about that chocolate, hazelnut combination.

    What a beautiful and delicious truffle! This will will be a permanent addition to my holiday cookie gift-baskets! Be sure to use a good quality chocolate in these--Vahlrona is worth every penny!

    These truffles are great and easy to make. I substituted 1/2 cup toasted walnuts and 1/2 cup dried cranberries for the hazelnuts and they came out great. I may add some orange zest next time. I think the truffles would taste great with all different kinds of substitutions, peppermint candies, almonds, candided coffee beans, etc.

    Chocolate Orange Hazelnut Truffles

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 20 minutes
    • Total Time: 20 minutes
    • Yield: 15-18 truffles
    • Category: Candy
    • Method: No-Bake
    • Cuisine: Dessert


    Beautiful, rich vegan dark chocolate orange truffles, with hazelnut center. Coated in chopped hazelnuts for perfect finishing texture. Gluten-free and super delish.



    • 1 ½ cups hazelnuts (I used raw)
    • ½ cup orange marmalade (I used a fruit sweetened version by St. Dalfour | can use another jam flavor if you prefer)
    • ¾ cup cocoa powder
    • 3 tbsp maple syrup
    • 2 tsp pure vanilla extract
    • ¼ cup coconut sugar


    • ½ cup finely chopped hazelnuts (I ran mine through a food processor) or extra cocoa powder
    • 15 – 18 extra hazelnuts for center


    1. Process hazelnuts into a meal in a food processor. Add all remaining truffle ingredients, except coconut sugar, to the processor and process to combine. Add coconut sugar and process once more. The mixture should be slightly balling up at this point (you can test if it’s ready by picking up a small amount of it and see if you can roll it into a ball — if it’s too wet, add a bit more cocoa, if too dry add a bit more maple syrup or jam and process again).
    2. Spread your coating (chopped hazelnuts or cocoa powder) out in a bowl. Line a plate or a tray with parchment paper and set aside. Have the hazelnuts reserved for center handy.
    3. Pick up 1-2 tbsp of the mixture (a big spoonful) and roll into a ball with your hands. Press a hazelnut into the center and roll the ball up again to seal it in. Roll the truffle in the coating mixture and set on the prepared lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes and enjoy. Keep in a sealed container either at room temp, refrigerated, or freeze for later use (I prefer mine refrigerated for best texture).

    Did you make this recipe?

    This recipe contains an affiliate link to the marmalade I used to make the truffles. Note: it is much cheaper to buy in person at a grocery store if your local store carries St. Dalfour jams or another fruit-sweetened brand.

    Dark Chocolate-Hazelnut Truffles

    In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth.

    Step 2

    Step 3

    Stir in butter, a few pieces at a time.

    Step 4

    Step 5

    Place plastic wrap over surface of chocolate.

    Step 6

    Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.

    Step 7

    Meanwhile, heat oven to 350°F.

    Step 8

    Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.

    Step 9

    Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls

    Recipe Summary

    • 1 cup chocolate-hazelnut spread
    • ⅓ cup white sugar
    • 2 tablespoons water
    • ⅔ cup heavy whipping cream
    • ¼ teaspoon coarse sea salt (such as Diamond Crystal®)
    • ½ cup unsweetened cocoa powder
    • 1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
    • 1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

    Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.

    Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.

    Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.

    Refrigerate caramel mixture until firm, at least 3 hours.

    Spread cocoa powder into the bottom of a wide, shallow bowl.

    Scoop caramel mixture with a melon baller into 1 tablespoon portions roll in the cocoa powder to coat arrange onto a baking sheet.

    Cover truffle balls with plastic wrap and chill overnight or 8 hours.

    Line a 13x9x2-inch baking sheet with aluminum foil.

    Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.

    Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.

    Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

    Easy Chocolate Hazelnut Truffles

    For the past couple of years, my husband and I have made German-style Christmas advent calendars for family members who live far away. Because who doesn&rsquot enjoy opening a little gift each day!

    This year, I surprised Aaron with his own advent calendar. Yesterday&rsquos treat was a mini milk chocolate hazelnut Ritter Sport German chocolate bar, which he shared with me.

    Sooooooo good! I love chocolate and hazelnuts together. Especially German chocolate and hazelnuts.

    All afternoon I couldn&rsquot stop thinking about that hazelnut Ritter Sport chocolate bar!

    So when I realized that I had all of the ingredients for chocolate hazelnut truffles, I couldn&rsquot resist making them. They&rsquore so easy to make and the perfect substitute when you don&rsquot have a Ritter Sport chocolate bar. 🙂

    This isn&rsquot a German recipe per se, but when I lived in Germany, it seemed like hazelnuts were in everything, especially chocolate, so whenever I see, smell or taste hazelnuts, I think of Germany.

    These truffles are super easy to make. It takes less than 5 minutes to make the truffle mixture, then you just let it chill in the fridge for an hour before rolling it into balls and then in chopped hazelnuts.

    I love the smooth texture of these truffles. And they hold their shape, even after rolling them in the chopped hazelnuts.

    If you&rsquore looking for an easy dessert to make for a holiday party &ndash or just a quick treat for family and friends &ndash these truffles are it!

    They&rsquore one of the treats I&rsquom bringing to Aaron&rsquos work holiday party this weekend&hellipif I can manage to not eat them first. I&rsquom also bringing German Gebrannte Mandeln (cinnamon sugar almonds).

    These truffles make a lovely DIY holiday gift, too. Wrap a few truffles in festive candy bags like these red and white polka dot cone treat bags, these elegant favor bags or these holiday paper candy boxes and you&rsquove got a delicious gift.

    The Crispy Element

    The only element I haven’t included in these homemade Ferrero Rocher is the crispy wafer shell. Unfortunately, this element isn’t easy to source or make at home.

    In some countries, you can buy the round wafer shells, but they are often neither vegan nor gluten-free. There is the option of finding gluten-free wafer biscuit, or ice-cream cones.

    I decided to omit a ‘crisp’ element for these hazelnut truffles. Therefore, they now taste quite similar to ‘Ferrero Kuesschen’ (which was also one of my favorite candy). However, if you are missing the ‘crunch’ factor, then you could try:

    Puffed Brown Rice
    Puffed Quinoa

    Simply crush them up a bit and pour into the melted chocolate along with the hazelnut pieces. That way, you’ll still get a crispy crunch element as you bite into the truffles.

    Chocolate hazelnut truffles recipe - Recipes

    2. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.

    3. Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or, use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.

    4. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.

    5. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped. Line 2 more baking sheets with parchment of waxed paper. Melt and temper the remaining 1/2 pounds chocolate. Place a truffle into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining hazelnuts on top of them, before the chocolate sets up.

    6. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.

    The truffles are best served at room temperature.

    - White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.

    - Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.

    - Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, substitute finely chopped almonds for the hazelnuts.


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