Description
Delicious and creamy chocolate hazelnut truffles made with roasted hazelnuts, milk chocolate, and a touch of vanilla. These decadent treats are perfect for holidays, gifting, or anytime you want an indulgent homemade candy.
Ingredients
Scale
Truffle Base
- 2 cups roasted hazelnuts, skins removed
- 1/4 cup confectioner's sugar
- 3 Tbsp cocoa powder
- 1 Tbsp vanilla extract
- 4 Tbsp vegetable oil (almond oil recommended)
Coating
- 1 cup milk chocolate melting wafers, melted (Ghirardelli recommended)
- 16 ounces milk chocolate melting wafers (Ghirardelli recommended)
- 1 Tbsp butter
- 1/4 cup roasted hazelnuts, crushed
Instructions
- Prepare the Hazelnut Mixture: In a food processor, combine the roasted hazelnuts, confectioner's sugar, cocoa powder, and vanilla extract. Blend until finely ground and well mixed. Slowly add the vegetable oil and process until the mixture forms a smooth and sticky dough.
- Shape the Truffles: Using your hands or a small cookie scoop, form the hazelnut mixture into approximately 48 small balls. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Melt the Chocolate Coating: In a microwave-safe bowl or double boiler, melt the 16 ounces of milk chocolate melting wafers with the butter until smooth and glossy, stirring frequently to avoid burning.
- Coat the Truffles: Dip each chilled hazelnut ball into the melted chocolate using a fork or dipping tool, allowing any excess chocolate to drip off. Place the coated truffles back onto the parchment paper.
- Decorate and Set: Immediately sprinkle or roll the coated truffles in the crushed roasted hazelnuts for extra texture and flavor. Refrigerate the truffles for at least 30 minutes or until the chocolate coating is completely set.
- Melt Additional Chocolate (Optional): If desired, warm the 1 cup of milk chocolate melting wafers separately and drizzle over the set truffles for decoration. Allow to set again before serving or packaging.
Notes
- Use high-quality roasted hazelnuts for the best flavor.
- Be sure to remove hazelnut skins to avoid bitterness and achieve a smooth texture.
- If almond oil is unavailable, substitute with another neutral vegetable oil like grapeseed or canola oil.
- Use a double boiler to melt chocolate gently and prevent burning.
- Refrigerate truffles well to ensure proper consistency and easy handling.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 Tbsp
- Calories: 99 kcal
- Sugar: 5 g
- Sodium: 0.2 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
