Partly because this recipe is one of my most popular and desperately needed re-photographing (and, while I was at it, a little reformulating!), and partly because well, how could I turn down a chance to make (and then eat) copious amounts of chocolate hazelnut truffles?!
How could I not be?! They’re half melted chocolate. Anything that’s half melted chocolate has got to be good, right?!
Well, when the other half is mixture of creamy hazelnut butter, a splash of coconut oil, and a dash of maple syrup, it turns out they’re quite a bit more than good.
I could easily eat the chilled mixture with a spoon…. all right, I may well have.
Chill, scoop, roll, freeze, dip into a pool of silky dark chocolate.
I wouldn’t mind taking a dip either…
A soft shell of creamy dark chocolate and crunchy hazelnuts cracks open to reveal a smooth, nutty interior encasing a buttery whole hazelnut, concealed within the depths of chocolatey goodness. Decadent, rich, silky, and crispy; the outer coating is just to make them easier to pick up, although the journey from hand to mouth is definitely not a long one when chocolate is involved!
You can easily make these without the hazelnuts in the middle, but they add a wonderful amount of crunch and texture. It also means that the truffles are just a little bigger, which means that there’s more of them to enjoy.. now that’s the type of maths I like!
As a side note, it might be a good idea to bring these to a party or freeze them, because you might just (read: will) eat them all in less time than seems humanly possible if you leave them out on your counter! Enjoy!
‘ferrero rocher’ chocolate hazelnut truffles
Prep Time: 20 minutes
Ingredients (24 truffles)
- 1/2 cup roasted hazelnut butter (the smooth variety)
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil (I use expeller-pressed here – it has no coconut taste, which makes the chocolate/hazelnut combination stand out much more)
- between 2-4 tbsp maple syrup (depending on the sweetness of your chocolate and your personal taste – begin with two, taste, and add more as necessary!)
- 1/4 cup almond milk
For the coating:
- 24 whole blanched hazelnuts (optional, if you want the traditional hazelnut centre)
- 1 cup roasted chopped hazelnuts
- 1/2 cup melted dark chocolate
1. Combine the hazelnut butter, cocoa powder, vanilla extract, coconut oil, maple syrup, and almond milk in a large bowl until combined.
2. Place in the fridge for 20-30 minutes until firm.
3. Roll the mixture into 24 small balls. I like to use a melon baller to get evenly-sized truffles. If you are using the 24 blanched whole hazelnuts to achieve the classic hazelnut centre, simply roll the mixture into 24 balls before inserting a whole hazelnut in the centre of each ball from the bottom.
4. Roll each ball in a bowl of roasted chopped hazelnuts, pressing on the hazelnut pieces as you go. Place on a baking tray lined with parchment paper, then repeat for all the remaining truffles. Place in the fridge for at least an hour to harden.
5. When the truffles are firm, dip the truffles in melted chocolate one by one, working quickly. Return the coated truffles to the baking tray, then repeat with all the truffles. Leave to set in the fridge for 10-15 minutes, then serve!
6. Store in an airtight container in the fridge for up to a week. Enjoy!