Hazelnut Chocolate Truffles
My kids have always loved the flavor of Nutella, and I can see why. The nutty combination of rich hazelnuts and chocolate combine to create a classic flavor combo. My hazelnut chocolate truffles aim to achieve that same satisfying flavor without the unhealthy oils or processed sugar. Decadent and satisfying, you can truly be satiated with just one. But if you have two, I promise I won’t tell.
First, in the base of a food processor blend together the truffle ingredients until they are smooth and well combined. Then form the filling into round 1-inch balls. I use a cookie scoop to make it easier to portion the filling. Next, melt the chocolate in a double boiler or in a microwave (a medium size glass bowl works best) and stir until smooth. Use two forks or your fingers to quickly dip and roll the round truffles in the warm chocolate. While the chocolate truffles are still warm and melted, dust with shredded unsweetened coconut or crunchy sea salt .
Are there real truffles in chocolate truffles?
Truffles originally got their name because of their resemblance to truffle mushrooms. Chocolate truffles are often smooth and round and dusted with cocoa powder. While these “healthy truffles” aren’t exactly the same texture as the traditional dessert, they are just as delicious.
How long do chocolate truffles last?
I store these in glass containers in the refrigerator, and while they can last up to three months or so, they never do. At room temperature, they will last one to two days. However, the chocolate will soften at room temperature and they will be slightly melty when you pick them up.
Can I use milk chocolate?
Dark chocolate is lower in sugar and can have a more bitter flavor. It’s important to use good quality chocolate, but the recipe will still work if you prefer a sweeter chocolate, such as milk chocolate.
Looking for more dessert recipes?
Hazelnut Chocolate Truffles
- 6 Medjool dates, pits removed
- 3/4 cups hazelnuts
- 2 Brazil nuts
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon cacao nibs
- 1 tablespoon coconut butter
- 2 tablespoons water
- 1/4 teaspoon kosher salt
- 3 ounces semisweet or bittersweet chocolate, roughly chopped
- Garnish: Flaky salt, such as Maldon, or unsweetened shredded coconut
- Using a food processor with a metal blade, pulse the Medjool dates, hazelnuts, basil nuts, cocoa powder, cacao nibs, coconut butter, water, and salt until a thick ball forms. This should only take about 30 seconds.
- Line a baking sheet with parchment paper. Roll roughly 1 tablespoon of the mixture into a ball and place on the baking sheet. Repeat until you have used up all of the mixture. This should make about 12 truffles.
- Using a microwave safe bowl, place the chocolate in the microwave. Microwave in increments on high for 30 seconds at a time, stirring in between to check if chocolate has melted. If not quite melted, continue to heat the chocolate in 30-second intervals. Stir after every interval.
- One at a time, place a truffle in the chocolate. Using a slotted spoon or fork, rotate the truffle around so that it is completely covered. Carefully use the slotted spoon or two forks to lift each truffle out of the chocolate. Allow excess chocolate to drip back into the bowl.
- Place the chocolate-dipped truffle on the lined baking sheet. Add a pinch of flaked salt to the top of each truffle, or sprinkle with shredded coconut. Let the truffles cool until firm.