Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

ORDER BY 19th* TO GET IN TIME FOR CHRISTMAS

Photo Credit: Elizabeth Newman

Chocolate Hazelnut Truffles (Baci)

15 MINPrep Time
15 MINCook Time
20Servings
by Giada De Laurentiis
Intermediate
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content

For Valentine's Day in Italy, it's tradition to give Baci to your loved ones - aka, little chocolate hazelnut truffles. The classic Baci have dark chocolate, gianduja, and a whole hazelnut in the middle.

This is my homemade spin on the recipe! I love the crunch of cacao nibs on the outside, and a bit of espresso and hazelnut liquor give it tons of rich, delicious flavor.

chocolate hazelnut truffles - baci

star

Chocolate Hazelnut Truffles

Prep Time

15 minutes

Cook Time

15 minutes

Image of Chocolate Hazelnut Truffles

Ingredients

  • 8 ounces 63% chocolate chips (about 1 ⅓ cups)

  • ½ teaspoon instant espresso powder
  • Pinch of salt
  • ½ cup heavy cream
  • ¼ cup Frangelico hazelnut liqueur
  • 18 to 20 toasted hazelnuts
  • 1 cup crushed cocoa nibs
  • Gold dust (optional)

Instructions

  1. In a medium bowl combine the chocolate chips, espresso powder, and salt. Heat the cream in a small saucepan over medium heat until small bubbles begin to form around the edge of the pan. Pour the hot cream over the chocolate mixture and allow to sit for 2 minutes.
  2. Whisk the softened chocolate together with the warm cream until smooth. Add the liquor and continue whisking until combined and smooth. Place a piece of plastic wrap directly on the ganache and refrigerate for at least 2 hours.
  3. Using a 1 tablespoon scooper, scoop the ganache into balls. Push a hazelnut into the center of each ball and roll in the nibs. Store in the refrigerator until ready to serve. Sprinkle with gold dust, if desired.
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
gluten free
vegetarian

2 comments

  • Author's avatar image
    Lorena Ferrantelli - Jun 09

    I love giadzy❤️️

  • Author's avatar image
    Lorena Ferrantelli - Jun 09

    I used amaretto instead of frangelico and almond instead of hazelnut and the result was a really soft ganache that couldn’t harden even in the freezer. Isn’t that weird? I can’t wait to try the original recipe :))

Please sign in or create an account to review or comment on recipes.