Chocolate-Hazelnut Truffles
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!
Servings: 24 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.