Hazelnut Chocolate Truffles Recipes

CHOCOLATE HAZELNUT TRUFFLES

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

CHOCOLATE ORANGE HAZELNUT TRUFFLES

Steps:

• 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).
• 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.
• 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).

HAZELNUT CHOCOLATE TRUFFLES

Steps:

• Gently heat cream until it almost comes to a boil (but do not actually let it boil). Remove from the heat and use a spatula to mix in chopped chocolate until it is fully incorporated and the mixture is smooth and glossy (it will take a few minutes).
• Mix in liqueur (if using). Pour into a bowl or small dish and refrigerate for at least 3 hours until firm.
• Scoop teaspoons of mixture and roll into balls. If using hazelnuts, push one into the middle and roll back into shape.
• Roll truffles in coconut, dark cocoa powder or finely ground coffee. Return to fridge until ready to serve.
• Leave at room temperature for 15 minutes to soften slightly before serving.

HAZELNUT TRUFFLES

Steps:

• Melt chocolate chips with milk and nutella.
• Remove from heat and stir in liquuer or vanilla.
• Chill in fridge till firm.
• Shape into 1 inch balls around a whole hazelnut, then roll in chopped hazelnut.
• Dip in melted chocolate if desired and store in an airtight container in a cool place.
• amount will vary depending on size of truffles.

HAZELNUT CHOCOLATE NUTELLA TRUFFLES

Steps:

• Mix cream butter and corn syrup together in a saucepan.
• Place over medium heat and bring to a full boil; turn off heat.
• Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
• Allow to rest for 5 minutes.
• After 5 minutes add in Nutella and whisk slowly to combine.
• Transfer the mixture to a bowl.
• Refrigerate for 45 minutes, stirring every 15 minutes.
• Meanwhile line baking sheets with parchment paper.
• After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
• Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
• While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
• Place chopped hazelnuts in a small bowl.
• Remove the balls from the refrigerator.
• Using one hand, dip the balls into the melted chocolate.
• Roll it around in your hand (allowing the excess to drip back into the bowl).
• Place the truffle into the chopped hazelnuts.
• Using your clean hand cover the truffle with nuts.
• Lift it out and place back on the sheets.
• Repeat with remaining truffles.
• Place back into the refrigerator to set for about 5-8 minutes.

CARAMEL-DIPPED HAZELNUT SPIKES

Steps:

• Prepare an ice bath and place next to the stove. Place a heavy cutting board at the edge of the counter with a piece of parchment or newspaper on the floor directly below. Insert a long wooden skewer in each hazelnut.
• Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Place a small metal bowl over the top to prevent crystals from forming. Boil until thickened and medium amber in color, about 12 minutes.
• Place the pan in the ice bath to thicken the caramel, about 3 minutes. Working quickly, dip each hazelnut into the caramel: if it's cool enough, it will form a thick string that will drip down from the hazelnut. Place the end of the skewer under the cutting board to hold it in place so the drip can harden.
• When the caramel has cooled, use scissors to trim the end, if desired. Remove the nuts from the skewers. If it's humid, serve immediately; otherwise, they can hold for up to 3 hours.

CHOC HAZELNUT TRUFFLES

Steps:

• In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
• Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.

HAZELNUT TRUFFLES

Steps:

• Preheat oven to 375 degrees. Spread hazelnuts on a rimmedbaking sheet; toast until lightly brownedand skins crack, 5 to 7 minutes. Whilestill warm, rub hazelnuts with a kitchentowel to remove as much skin as possible. Let cool, and chop very finely.
• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir inNutella.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place nuts in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in nuts. With yourclean hand, cover truffle with nuts. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

HAZELNUT TRUFFLES

Steps:

• Preheat the oven to 325 degrees F.
• Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
• Chop the chocolates finely and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

HAZELNUT CHOCOLATE GANACHE TRUFFLES

Steps:

• Preheat the oven to 350°F/180°C.
• Arrange the hazelnuts on a roasting tray and roast for around 10 minutes until hot.
• Set aside 20 whole hazelnuts. Finely chop the remaining hazelnuts in a food processor or by hand.
• Finely chop the dark chocolate. The smaller you chop it, the easier it will be to melt. Add it to a heat-proof bowl alongside the cream.
• Heat it in the microwave in 20-second increments, stirring after each time until it becomes a cohesive and smooth mixture. Don't let the mixture become too hot or the ganache may split.
• Finely chop the chocolate and add it to a heat-proof bowl alongside the cream.
• Fill a saucepan with a couple of inches of water and bring to a simmer. Balance the bowl of chocolate and cream overtop. Let the cream heat up and the chocolate melt, stirring occasionally until it's all melted and combined.
• Gently stir in the chocolate hazelnut spread if using. Stir 3 Tbsp of the chopped hazelnuts.
• Pour the ganache into a flat dish and place it in the refrigerator to cool. The flat dish will allow the ganache to cool and firm up faster.
• Leave it to chill for around 2 hours. At this stage, it should be firm enough to begin rolling.
• Use a teaspoon to scoop small amounts of ganache. Take a whole hazelnut and place it in the middle of the ganache and form the ganache around it. Roll it into a ball in your hands.
• Work quickly as the warmth of your hands will cause the ganache to melt. If it warms too much, place it back in the fridge.
• Roll each truffle in the chopped hazelnuts and set them aside on a plate.
• Once they are coated in hazelnuts they can be coated again melted chocolate. This gives them a chocolate shell to bite through which is a lovely contrast to the creamy truffle interior.
• Melt dark chocolate in the microwave in 20-second increments, stirring after each time. Alternatively, melt the chocolate using a hot water bath.
• Use two forks to dip the truffles into the melted chocolate. Let the excess chocolate drip off the truffles, and gently tap the fork+truffle on the side of the bowl to shake off the excess. Place the finished truffles parchment paper to dry.
• Sprinkle over any leftover chopped hazelnuts for decoration.
• Dark chocolate truffles are best stored in a dry place at room temperature, as long as your room doesn't get too hot. A temperature of 65°F/18°C and under is best. If your room gets much warmer than this, then store them in the fridge.
• If dipped in melted chocolate, the truffles can store at room temperature for up to a week. If coated simply in chopped nuts they are best eaten within 4 days.
• The truffles can be stored in the fridge for up to 2 weeks.