Hazelnut Chocolate Truffles are simple to make and have the most decadent flavor. Inexpensive to make, these truffles are better than you can buy anywhere.
Hazelnut Chocolate Truffles
These hazelnut chocolate truffles are the best. They are rich and creamy and decadent. These make a delicious dessert for a get together or special occasion.
Do Chocolate Hazelnut Truffles Have to be Refrigerated?
While I know some people keep their truffles at room temperature, I like to store mine in an airtight container in the refrigerator. This helps the chocolate hazelnut truffles taste the best and helps them to last longer.
Do I Use Milk or Dark Chocolate in Truffles?
I have made these chocolate truffles with milk chocolate chips and with dark chocolate chips. I also like making these truffles with mint chocolate chips. You can use whatever kind of chocolate chips
Ingredients
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Confectioners’ sugar
- Cocoa
- Chocolate chips
- Butter
- Heavy whipping cream
- Ground hazelnuts
- Sweetened Coconut flakes
How to Make Hazelnut Chocolate Truffles
Ground the toasted hazelnuts in a food processor.
Mix together the powdered sugar and 1/4 cup of cocoa.
In a small saucepan, melt the chocolate chips. Add the cream and the cocoa mixture. Heat it over medium heat, gently stirring the chocolate mixture, until it is smooth and has thickened.
Pour the mixture into a square dish and refrigerate overnight.
Use a spoon or a melon baller to scoop out balls about 1 inch in size and roll it into a bowl.
Place the rest of the cocoa powder onto a plate or shallow bowl.
Roll each ball in cocoa powder and then into the chopped hazelnuts or coconut.
Store the truffles in the refrigerator in an airtight container.
More Delicious Desserts
Hazelnut Chocolate Truffles
Ingredients
- 3/4 cup confectioners’ sugar
- 1/2 cup cocoa
- 3/4 chocolate chips
- 6 tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 cup ground hazelnuts
- 1/4 cup coconut flakes
Directions
- Ground the toasted hazelnuts in a food processor.
- Mix together the powdered sugar and 1/4 cup of cocoa.
- In a small saucepan, melt the chocolate chips. Add the cream and the cocoa mixture. Heat it over medium heat, gently stirring the chocolate mixture, until it is smooth and has thickened.
- Pour the mixture into a square dish and refrigerate overnight.
- Use a spoon or a melon baller to scoop out balls about 1 inch in size and roll it into a bowl.
- Place the rest of the cocoa powder onto a plate or shallow bowl.
- Roll each ball in cocoa powder and then into the chopped hazelnuts or coconut.
- Store the truffles in the refrigerator in an airtight container.
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