What kind of food blogger would I be if I didn’t give you a delicious, simple chocolate recipe just in time for Valentine’s Day? These chocolate hazelnut truffles can be finished in a few different ways depending on your tastes and the amount of time you have, but the ganache base in the center of each one is silky and divine.
One of the most important things to know when it comes to making delicious truffles is that you need to start with high quality ingredients. Chocolate is center stage in this recipe so you want to get the best quality possible. If you want to save a little money you could always blend a more affordable chocolate with something on the luxurious side, but quality will definitely shine here.
The easiest way to finish these truffles is definitely with a quick toss in some good cocoa powder. Quality matters here as well! The cocoa powder will be the first thing that touches your tongue after all. I used Penzeys high fat dutch process cocoa powder.
If straight up cocoa powder is too bitter for you, there are plenty of other options at your disposal. You can blend the cocoa with a little powdered sugar to sweeten it, use straight powdered sugar, sprinkles, chopped nuts, crushed peppermint, cookie or graham cracker crumbs, candy melts, or tempered chocolate. Let your creativity flow and use whatever is available to you.
- 8oz high quality chocolate (I used a combination of milk and dark Valrhona chocolate)
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter, very soft
- 1/2 teaspoon vanilla extract
- 2 tablespoons hazelnut liqueur (I used Frangelico)
- Toppings of your choice for coating truffles (cocoa, nuts, sprinkles, melted tempered chocolate, etc)
- Blend your chocolate in the food processor to break it down into fine pieces. I do this to help it melt more quickly. Place chocolate in a large glass bowl with the unsalted butter and set aside.
- In a small sauce pan heat your heavy cream until it just barely comes to a simmer, then pour over your chocolate. Let sit for about a minute.
- Whisk chocolate and cream together until smooth and shiny. Add your vanilla and hazelnut flavorings and then stir to combine.
- Leave your bowl somewhere to cool until it can be formed into balls. This took about 45 minutes for me.
- For the easiest method of forming the truffles, simply scoop out a small ball of the ganache and then roll in cocoa powder (or whatever you choose).
- For a slightly more advanced method dust the inside of a silicone mold with a small amount of cocoa powder, fill with ganache, and let cool completely before releasing. Once you've removed the chocolate from the mold just coat as usual.
- If you would like to coat your truffles with a nice shell, you can either use candy melts (pretty foolproof and they comes in lots of fun colors) or properly tempered chocolate. I brushed the inside of my mold with chocolate, let it set until firm, added a small dollop of the ganache filling, and then topped with more chocolate. Once set and totally firm I released it from the mold and brushed it with a little pearl dust.
- You will have the best results if you don't refrigerate your chocolate, as it can affect the chocolate's texture and flavor. If you're in a pinch it can do the trick though!
- Calories are calculated based on using 1/4 cup of high fat dutch processed cocoa for rolling. Count will vary if using tempered chocolate, nuts, or sugar.