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***Hazelnut Truffles***


put into foil candy cups or wrappers for fun.

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***Hazelnut Truffles*** 0 Picture


  • 8 ounces quality chocolate
  • 1/2 cup heavy cream
  • 1 1/2 TBS hazelnut liqueur or 1 tsp hazelnut extract
  • 15- 20 whole hazelnuts (shells removed)
  • 1 1/2 cups (about 7 ounces) chopped hazelnuts
  • (Use blender to turn nuts into a powder)



Step 1

Chop the chocolate into fine pieces with a large chef’s knife.

Place the chocolate in a large bowl.

Heat the heavy cream in a small saucepan over medium-high heat until steaming but not boiling.

Pour the hot cream over the chocolate. Let stand for 2 minutes and then slowly stir the mixture with a whisk.

When the chocolate begins to incorporate, whisk a bit faster; mix until smooth and combined.

Add the hazelnut liqueur and stir until incorporated.

Transfer the ganache to the refrigerator and let it stand until the ganache is set, about 1 hour.

Use a tablespoon to scoop the ganache from the bowl and quickly roll between your palms with a whole nut inside it.

Drop the rolled ganache into the powdered hazelnuts and turn to coat.

Place the truffle in a mini cupcake liner or candy cup.

Repeat process with remaining ganache.

Place truffles in an airtight container and store them in the refrigerator.

You may also stack them in a festive holiday tin with a tightly fitting lid.

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