This is now my go-to truffle recipe aside from my basic chocolate truffles recipe.
Real Chocolate Truffles
These are real chocolate truffles, not the ones with cream cheese to hold the together. You use a ganache recipe which is what gives you that silky, smooth texture that truffles are famous for.
How to Make Hazelnut Truffles
Calling these mere hazelnut truffles doesn’t quite cut it. It doesn’t even begin to describe how the inside of each beauty is a melt in your mouth smooth chocolate experience, flavored with a hazelnut liqueur. The outside crunch of toasted hazelnuts adds a texture that makes these perfect.
I am crazy about hazelnuts and a smooth hazelnut chocolate tops my list. These are essentially a ganache inside, which is why they are so creamy and real truffle like.
There are only five ingredients in these little chocolate delights!
- semi-sweet chocolate squares (8 little packages) or 8 oz of your chocolate of choice
- whipping cream
- Frangelico liqueur
- roasted hazelnuts finely chopped by food processor
Truffle Tips and Tricks
- This is a really messy recipe. You are essentially making a chocolate ganache with the proper ratios to form truffles instead of a cake glaze. You can try wearing kitchen grade plastic gloves or you can just use your bare hands. I just want to warn you that making truffles is a messy endeavor.
- Try to keep your hands and kitchen area a little bit cold and it will help.
- You don’t have to coat these in hazelnuts, feel free to roll them in festive colored sprinkles but the toasted hazelnuts really do bring out the hazelnut flavor.
- If you want to make these liquor free use a hazelnut flavoring.
- These freeze perfectly. Place them in layers between parchment paper in a sealed container and then freeze for up to three months. They might also taste fantastic when frozen.
Happy baking! If you love chocolate goodies make sure to try my rum balls recipe, they are Mr Magpie’s favorite!
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- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 8 ounces semi-sweet chocolate squares (one box)
- 3/4 cup whipping cream
- 2 tablespoons butter
- 2 tablespoons Frangelico liqueur
- 3/4 cup roasted hazelnuts finely chopped by food processor
- Chop up your chocolate into tiny pieces and place into a glass bowl.
- Take your ¾ cup of whipping cream and put into a small pot with the butter.
- Watching it constantly and stirring it constantly, bring the cream and the butter to a boil.
- Once it's boiling, pour it over the chocolate bits in the glass bowl. Take a whisk and mix until all the chocolate is melted in and the mixture is smooth.
- Add in two tablespoons Frangelico and mix until creamy.
- Cover and refrigerate, overnight is best, but a few hours will suffice.
- Once the mixture is hardened, it's time to create the little balls. This is messy, I can't even sugar coat it. Melon ballers don't work, there is no trick that I can come up with other than using your hands. Your hands will get horribly, horribly chocolate coated. You have been warned.
- Take a rounded teaspoonful and make into a ball-ish shape. I say “ish”. They can slightly be reshaped after being covered in the hazelnuts once you have clean hands. This will make 24 nicely sized truffles
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.