Best Chocolate Hazelnut Truffles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES



Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

Steps:

  • Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
  • Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
  • Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
  • Refrigerate caramel mixture until firm, at least 3 hours.
  • Spread cocoa powder into the bottom of a wide, shallow bowl.
  • Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
  • Cover truffle balls with plastic wrap and chill overnight or 8 hours.
  • Line a 13x9x2-inch baking sheet with aluminum foil.
  • Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
  • Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
  • Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

Steps:

  • In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

Nutrition Facts :

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

Categories     Candy     Chocolate     Nut     Dessert     Bake     Christmas     Edible Gift     Hazelnut     Gourmet

Yield Makes about 80 truffles

Number Of Ingredients 15

For hazelnut base
Unsweetened cocoa powder for dusting
1 cup hazelnuts, toasted , loose skins rubbed off with a kitchen towel, and cooled
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/2 stick ( 1/4 cup) unsalted butter
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 large whole eggs
For ganache
2 large egg yolks
1 cup heavy cream
1/8 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: a small metal offset spatula

Steps:

  • Make hazelnut base:
  • Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
  • Finely grind nuts in a food processor with flour, sugar, and salt.
  • Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
  • Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
  • Make ganache:
  • Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
  • Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
  • Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
  • Serve truffles cold or at room temperature.

BITTERSWEET CHOCOLATE AND HAZELNUT TRUFFLES



Bittersweet Chocolate and Hazelnut Truffles image

Categories     Candy     Chocolate     Nut     Dessert     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 30.Makes about 30

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons whipping cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
6 tablespoons ground toasted hazelnuts
1 1/2 cups hazelnuts, toasted, chopped

Steps:

  • Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.
  • Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.
  • Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)

HAZELNUT CHOCOLATE NUTELLA TRUFFLES



Hazelnut Chocolate Nutella Truffles image

Haven't tried these as yet, they look like a good treat to make for the holidays. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Candy

Time 2h

Yield 25 truffles (approx)

Number Of Ingredients 7

1/2 cup whipping cream (unwhipped)
2 tablespoons butter
1 teaspoon corn syrup
9 ounces semisweet chocolate
2 tablespoons nutella chocolate hazelnut spread
6 ounces chocolate
5 ounces skinned and toasted hazelnuts, finely chopped

Steps:

  • Mix cream butter and corn syrup together in a saucepan.
  • Place over medium heat and bring to a full boil; turn off heat.
  • Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
  • Allow to rest for 5 minutes.
  • After 5 minutes add in Nutella and whisk slowly to combine.
  • Transfer the mixture to a bowl.
  • Refrigerate for 45 minutes, stirring every 15 minutes.
  • Meanwhile line baking sheets with parchment paper.
  • After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
  • Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
  • While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
  • Place chopped hazelnuts in a small bowl.
  • Remove the balls from the refrigerator.
  • Using one hand, dip the balls into the melted chocolate.
  • Roll it around in your hand (allowing the excess to drip back into the bowl).
  • Place the truffle into the chopped hazelnuts.
  • Using your clean hand cover the truffle with nuts.
  • Lift it out and place back on the sheets.
  • Repeat with remaining truffles.
  • Place back into the refrigerator to set for about 5-8 minutes.

TRIPLE-CHOCOLATE HAZELNUT TRUFFLES



Triple-Chocolate Hazelnut Truffles image

Categories     Candy     Milk/Cream     Chocolate     Dairy     Nut     Dessert     Wedding     Spring     Chill     Edible Gift     Hazelnut     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 66 truffles

Number Of Ingredients 6

9 ounces fine-quality milk chocolate, chopped
1 cup heavy cream
9 ounces fine-quality white chocolate, chopped
1/2 cup hazelnuts, toasted and chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened)
Garnish: crystallized violets

Steps:

  • Lightly oil a 9- by 5-inch loaf pan and line with plastic wrap.
  • In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt milk chocolate with 1/2 cup cream, stirring until smooth, and remove double boiler or pan from heat. Spoon mixture into loaf pan and tap pan on counter to level surface. Cool mixture to room temperature and chill, uncovered, 15 minutes.
  • In cleaned top of double boiler or bowl melt white chocolate with remaining 1/2 cup cream in same manner. Stir hazelnuts into white chocolate mixture and pour evenly onto chilled milk chocolate layer. Chill confection, loosely covered, at least 6 hours, and up to 1 week.
  • Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 6 strips and cut strips crosswise into 11 strips (to make a total of 66 truffles, each about 3/4-inch-square).
  • In a double boiler or small metal bowl set over a saucepan of barely simmering water melt bittersweet chocolate, stirring until smooth, and remove double boiler or pan from heat. Cool chocolate 10 minutes. Dip 1/8 inch of white chocolate portion of each truffle into melted chocolate, letting excess chocolate drip off. Top each truffle with a small piece of crystallized violet and chill, uncovered, until firm. Truffles may be made 2 weeks ahead and chilled in layers separated by wax paper in an airtight container.

JIFANDREG; CHOCOLATE HAZELNUT TRUFFLES



JIFandreg; Chocolate Hazelnut Truffles image

Provided by Food Network

Categories     dessert

Time 1h

Yield 3 dozen truffles

Number Of Ingredients 11

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread
em
Truffles:
/em
4 oz. white baking chocolate
Coatings:
1 1/2 tbsps. cinnamon sugar
2 tsps. chili powder
1/2 cup flaked coconut, toasted*
1/3 cup finely chopped hazelnuts

Steps:

  • HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
  • POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
  • SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
  • To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning.

HAZELNUT CHOCOLATE TRUFFLES



Hazelnut Chocolate Truffles image

Categories     Candy     Chocolate     Chill     Hazelnut     Pastry     Boil

Yield 60 1-inch truffles

Number Of Ingredients 4

2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned, finely ground hazelnuts
3 to 4 tablespoons cocoa powder

Steps:

  • Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
  • Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
  • Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
  • Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining ground hazelnuts on top of them, before the chocolate sets up.
  • Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
  • VARIATIONS
  • Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners' sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts both inside and outside the truffles.
  • White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
  • Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
  • Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, and substitute finely chopped almonds for the hazelnuts.
  • Praline Truffles: Substitute finely ground praline (page 147) for the hazelnuts.

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

Delectable rich chocolaty truffles with a smooth centre and crunchy coating. Look great, taste amazing!

Provided by Brittney_B

Categories     Candy

Time 1h20m

Yield 45 truffles

Number Of Ingredients 4

200 g milk chocolate
2 tablespoons chocolate hazelnut spread (I used nutella)
1/4 cup thickened cream
3/4 cup slivered almonds, roughly chopped

Steps:

  • Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
  • Stir in the spread until well combined.
  • Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
  • Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
  • Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
  • Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
  • Refrigerate for 45 minutes or until firm and set.

DARK CHOCOLATE-HAZELNUT TRUFFLES



Dark Chocolate-Hazelnut Truffles image

Hazelnuts add an irresistible crunch to creamy chocolate truffles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 6

4 oz bittersweet baking chocolate, chopped
4 oz semisweet baking chocolate, chopped
1/4 cup whipping cream
5 tablespoons cold butter, cut into pieces
2 tablespoons hazelnut liqueur
4 oz (about 1 cup) hazelnuts (filberts)

Steps:

  • In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
  • Meanwhile, heat oven to 350°F. Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.
  • Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 15 mg, Sugar 2 g, TransFat 0 g

CHOCOLATE-TRIPLE HAZELNUT TRUFFLES



Chocolate-Triple Hazelnut Truffles image

The additional six hours listed in prep time is just "sitting" time....no work involved! Actual work time is about 20 minutes and cook time is a tiny 2-3 minutes. Delicious!

Provided by Lynette ! @breezermom

Categories     Candies

Number Of Ingredients 7

3 tablespoon(s) hazelnut-chocolate spread (such as nutella)
2 1/2 tablespoon(s) frangelico (hazelnut-flavored liqueur)
1 tablespoon(s) light-colored corn syrup
1/2 teaspoon(s) vanilla extract
1 dash(es) salt
5 ounce(s) milk chocolate, finely chopped
1/3 cup(s) salted hazelnuts, toasted, finely chopped

Steps:

  • Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until the chocolate melts (about 2 minutes), stirring constantly.
  • Spoon the mixture into a shallow dish. Let stand at room temperature for 6 hours or up to overnight.
  • Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with the remaining chocolate mixture and nuts.

CHOCOLATE-TRIPLE HAZELNUT TRUFFLES



Chocolate-Triple Hazelnut Truffles image

How to make Chocolate-Triple Hazelnut Truffles

Provided by @MakeItYours

Number Of Ingredients 7

3 tablespoons hazelnut-chocolate spread (such as Nutella)
2 1/2 tablespoons Frangelico (hazelnut-flavored liqueur)
1 tablespoon light-colored corn syrup
1/2 teaspoon vanilla extract
Dash of salt
5 ounces milk chocolate, finely chopped
1/3 cup finely chopped salted hazelnuts, toasted

Steps:

  • Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until chocolate melts (about 2 minutes), stirring constantly. Spoon mixture into a shallow dish. Let stand at room temperature 6 hours or up to overnight.
  • Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with remaining chocolate mixture and nuts.

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

Make and share this Chocolate Hazelnut Truffles recipe from Food.com.

Provided by Jifreg Recipes

Categories     Dessert

Time 1h

Yield 3 dozen

Number Of Ingredients 7

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 (14 1/8 ounce) jar Jif® Chocolate Flavored Hazelnut Spread
4 ounces white baking chocolate
1 1/2 tablespoons cinnamon sugar
2 teaspoons chili powder
1/2 cup flaked coconut, toasted*
1/3 cup finely chopped hazelnuts

Steps:

  • HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
  • POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
  • SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. Remove from pan immediately to avoid over-browning. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.

Nutrition Facts : Calories 391.9, Fat 25.5, SaturatedFat 11.8, Cholesterol 7.9, Sodium 104, Carbohydrate 39.4, Fiber 3.6, Sugar 34.6, Protein 5.1

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #5-ingredients-or-less     #desserts     #eggs-dairy     #fruit     #easy     #microwave     #no-cook     #refrigerator     #holiday-event     #romantic     #vegetarian     #candy     #chocolate     #nuts     #dietary     #gifts     #low-sodium     #oamc-freezer-make-ahead     #valentines-day     #low-in-something     #taste-mood     #sweet     #equipment     #number-of-servings     #technique     #4-hours-or-less

Related Topics