These chocolate-hazelnut truffles are a delicious (and boozy!) six-ingredient dessert! They’re sweet, salty, and with a delicious crunch from the hazelnuts! This recipe is incredibly versatile so you can adapt it to whatever you have on hand– check out the full recipe for substitution ideas!
Substitutions
Chocolate: any kind of chocolate will work– milk, dark, semi-sweet, bitter-sweet. Choose your favorite! However, I would recommend using baking bars rather than chocolate chips as they melt more quickly and evenly, but if chips are all you have, you can use them!
Nuts: Any kind of nut will work in this recipe! Some of my personal favorites are pecans and walnuts, but almonds and macadamia nuts would also be delicious!
Liqueur: If you don’t have hazelnut liquor laying around (or if you aren’t using hazelnuts), feel free to swap it out for coffee liquor, orange liquor, or almond liqueur!
Butter: I add the butter to create a soft, rich truffle but if you don’t have any butter, you can leave it out!
Heavy Cream: Unfortunately, milk, half-and-half, and non-dairy milks are not a viable substitution in this recipe. The thickness of the cream helps to harden the truffles so you can actually roll them into balls. If you substitute a thinner milk, you’ll end up with chocolate ganache rather than chocolate truffles.
Frequently Asked Questions
Q: Can I make these without alcohol?
A: Of course! But I will say that by no means do these truffles taste of pungent alcohol! The hazelnut liqueur adds just a small hint of hazelnut inside the truffle itself.
Q: What is flake salt? Can I use regular salt?
A: Flake salt is a large crystal salt that, counterintuitively, is milder than traditional table salt. If you have kosher salt, it can be used as a substitute for flake salt. If traditional table salt is all you have, leave it out and your truffles will still be delicious!
Q: The chocolate isn’t fully melted after stirring– what do I do?
A: Place the bowl in the microwave for 15 seconds. Stir it again to check if the chocolate has melted. If not, heat for another 15 seconds. Repeat the heating-stirring process until the chocolate has fully melted.
How to Make Chocolate Truffles
Let’s talk ingredients
For this recipe, I’m using a combination of semisweet and bittersweet chocolate! I’m also using salted butter, Neilson Massey vanilla, Fangelico hazelnut liqueur, and Maldon flake salt.
Step one: Melt the chocolate
Combine the warm cream, chopped chocolate, and butter in a large heatproof bowl. The smaller you chop the chocolate, the quicker and easier it will melt!
Step two: add in flavors
Once the chocolate is fully melted, add the vanilla, salt, and liqueur. Cover and refrigerate until the mixture is fully set (about 2 hours).
Step three: Shape and coat
Scoop the mixture into balls and roll them in either hazelnuts or a mixture of cocoa powder and powdered sugar! This is a great activity to do with your kids if you’re looking for something to do this afternoon (just leave out the alcohol in case they decide to sneak a taste!)
The Recipe
Chocolate-Hazelnut Truffles
Ingredients
- 8 oz semisweet chocolate chopped
- ⅔ cup Heavy cream
- 1 tbsp Butter
- ½ tsp Vanilla extract
- 2 tbsp Hazelnut liqueur
- ½ tsp Flake salt
- 1 cup Hazelnuts toasted, cooled, and chopped
- ½ cup Cocoa Powder + ¼ cup Powdered Sugar optional, for coating the outside
Instructions
- Heat the cream over medium heat until it starts to steam and bubble around the edges– don’t put it over high heat or it will quickly bubble over.
- Place the chopped chocolate and butter in a large heat-proof bowl. Pour the warm cream over the chocolate and stir gently until the chocolate has fully melted.
- Add the vanilla extract, flake salt, and hazelnut liqueur (if using). Whisk to combine.
- Cover the chocolate with plastic wrap and refrigerate until set, about 2 hours depending on the size of your bowl.
- Once the chocolate has hardened, scoop one-tablespoon balls onto a baking sheet lined with parchment. Place them back in the refrigerator for another 5-10 minutes to harden. If you skip this refrigeration, the warmth from your hands will melt them when you try to roll them into balls.
- Once the balls have hardened again, roll them between your palms to create smooth, uniform balls. Next, roll them in either the toasted hazelnuts or cocoa powder making sure to coat all sides.
- Store the truffles in the refrigerator for up to five days.
This looks great!! Wondering if I can use coconut oil instead of butter 🙂
I’m sure coconut oil would work just as well! Let me know how they turn out!