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Photo Credit: Elizabeth Newman

Chocolate Hazelnut Truffles


As always when baking with chocolate, use the highest quality chocolate you can get. Valrhona and Guittard are both excellent choices.

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Chocolate Hazelnut Truffles

Prep Time

15 minutes

Cook Time

15 minutes

Author:

Giada De Laurentiis

Image of Chocolate Hazelnut Truffles

Ingredients

  • 8 ounces 63% chocolate chips
  • ½ teaspoon instant espresso powder
  • Pinch of salt
  • ½ cup heavy cream
  • ¼ cup Frangelico hazelnut liqueur
  • 18 to 20 to asted 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.
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2 reviews & comments

  • Author's avatar image
    Lorena Ferrantelli

    I love giadzy❤️️

  • Author's avatar image
    Lorena Ferrantelli

    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 :))

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