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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.


Chocolate Hazelnut Truffles

Prep Time

15 minutes

Cook Time

15 minutes


Giada De Laurentiis

Image of Chocolate Hazelnut Truffles


  • 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)


  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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