Chocolate Hazelnut Truffles

There's something utterly magical about the combination of chocolate and hazelnut. These homemade chocolate hazelnut truffles capture that enchanting flavour pairing in bite-sized morsels of pure indulgence. Perfect for after-dinner treats, gifting to loved ones, or simply enjoying a cup of coffee, these truffles bring a touch of elegance to any occasion. Despite their sophisticated appearance, they're surprisingly simple to make with just a handful of quality ingredients. Join me as we delve into the art of truffle-making that will impress your friends and family without hours of labour in the kitchen.

What Makes These Truffles Special

What sets these chocolate hazelnut truffles apart is their perfect balance of rich, complex flavours and velvety smooth texture. The dark chocolate provides depth, whilst the hazelnut paste infuses each bite with nutty warmth. Unlike commercial chocolates that often contain additives and preservatives, these homemade treasures are pure and natural. The contrast between the soft, melt-in-your-mouth ganache centre and the slightly bitter cocoa coating creates a sensory experience that's truly memorable. They're also incredibly versatile – equally at home at a casual family gathering or a sophisticated dinner party.

Ingredients

• dark chocolate (around 70% cocoa): The foundation of your truffles. Opt for the best quality you can afford; it makes a noticeable difference. Avoid chocolate with added flavourings that might compete with the hazelnut.
• double cream: Creates the silky texture in the ganache. Full-fat cream is essential here – don't be tempted to substitute with lighter alternatives as they won't set properly.
• unsalted butter: Adds richness and helps achieve that perfect melt-in-the-mouth quality. Room-temperature butter will incorporate more smoothly.
• hazelnut paste (or chopped hazelnuts for texture): This is what gives our truffles their distinctive flavour. You can find hazelnut paste in speciality food shops or online. Alternatively, lightly toast and finely chopped hazelnuts for a more textured experience.
• Cocoa powder for coating: Use unsweetened cocoa powder for a sophisticated bitter counterpoint to the sweet ganache. Dutch-processed cocoa has a smoother, less acidic taste that works beautifully here.

Equipment Needed

• Heatproof mixing bowl
• Small saucepan
• Wooden spoon or silicone spatula
• Measuring spoons and cups
• Kitchen scales
• Baking tray lined with parchment paper
• Small bowl for cocoa powder
• Refrigerator
• Airtight container for storage
• Optional: melon baller or small cookie scoop for uniformly sized truffles

Step-by-Step Instructions

1. Prepare the Ganache

1. Break the dark chocolate into small pieces and place in a heatproof bowl. Smaller pieces will melt more quickly and evenly.
2. In a small saucepan, combine the double cream and butter.
3. Heat the cream mixture over low heat, stirring occasionally until the butter is completely melted and the cream just begins to simmer (tiny bubbles will appear around the edge of the pan).
4. Remove from heat immediately – do not allow the mixture to boil.
5. Pour the hot cream mixture over the chocolate pieces.
6. Allow to stand for 1-2 minutes so the heat can begin to melt the chocolate.
7. Gently stir with a wooden spoon or silicone spatula until the chocolate is completely melted and the mixture is smooth and glossy.
8. Add the hazelnut paste (or chopped hazelnuts) and stir thoroughly to incorporate.
9. Let the ganache cool to room temperature (about 30-45 minutes).

2. Shape the Truffles

1. Once cooled, cover the bowl with cling film and refrigerate the ganache for 1-2 hours until firm enough to handle and shape.
2. Place cocoa powder in a shallow dish ready for coating.
3. Line a baking tray with parchment paper where you'll place your finished truffles.
4. Remove the ganache from the refrigerator.
5. With clean hands, take a small amount of ganache (about a teaspoon) and quickly roll between your palms to form a ball.
6. Immediately roll the truffle in cocoa powder, ensuring it's evenly coated.
7. Place on the prepared tray.
8. Repeat with the remaining ganache.
9. If the ganache becomes too soft during rolling, return it to the refrigerator for 15-20 minutes to firm up again.

3. Serve and Store

1. Allow the truffles to set in the refrigerator for at least 30 minutes before serving.
2. Transfer to an airtight container, separating layers with parchment paper.
3. Store in the refrigerator until ready to serve.
4. For the best flavour experience, remove from the refrigerator about 15 minutes before serving to take the chill off.

Tips and Variations

• Clean hands are crucial: Wash and dry your hands thoroughly before rolling the truffles, and rinse them in cold water between batches to prevent the ganache from sticking.
• Work quickly: Body heat will soften the ganache, so try to roll each truffle as swiftly as possible.
• Uniform sizing: For professional-looking truffles, use a melon baller or small cookie scoop to portion the ganache.
• Troublesome ganache: If your ganache is too soft to roll, add a bit more melted and cooled chocolate to stiffen it. If it's too firm, incorporate a small amount of warm cream.

Cooking Methods

While traditional truffles like these don't require actual cooking beyond melting ingredients, there are some variations in approach:

• Double boiler method: Instead of heating the cream and pouring it over the chocolate, place both ingredients in a heatproof bowl over a pan of simmering water (not touching the water) and stir until melted.
• Microwave option: For a quicker approach, chocolate and cream can be heated together in short 20-second bursts in the microwave, stirring between each burst until smooth.
• Sous vide ganache: For the ultimate in temperature control, experienced chefs sometimes prepare ganache in vacuum-sealed bags in a sous vide bath set to the perfect temperature.

Flavour Variations

The chocolate-hazelnut base offers a perfect canvas for creative variations:

• Spiced truffles: Add a pinch of cinnamon, cardamom, or chilli powder to the ganache for a warming kick.
• Boozy truffles: Incorporate a tablespoon of Frangelico, brandy, or amaretto for sophisticated adult truffles.
• Orange infusion: Add the finely grated zest of an orange to the ganache for a bright citrus note.
• Coffee enhancement: Dissolve a teaspoon of espresso powder in the warm cream to intensify the chocolate flavour.
• Coating alternatives: Instead of cocoa powder, try rolling in chopped nuts, desiccated coconut, or even a light dusting of gold lustre for special occasions.

Serving Suggestions

These versatile truffles can be enjoyed in numerous ways:

• Arrange on an elegant platter with fresh berries and mint leaves for an impressive dinner party dessert.
• Serve alongside after-dinner coffee or paired with a dessert wine like port or Sauternes.
• Place two truffles in a small dish next to a scoop of vanilla ice cream for a simple but luxurious dessert.
• Package in a beautiful box or jar tied with ribbon for a thoughtful homemade gift.
• Create a dessert board with truffles, fresh fruit, nuts, and other small sweet treats for entertaining.

Storage Advice

• Store truffles in an airtight container in the refrigerator for up to 1 week.
• Separate layers with parchment paper to prevent sticking.
• For longer storage, truffles can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• If condensation forms when removing from the refrigerator, simply dust with additional cocoa powder before serving.
• These truffles are best enjoyed within 3-4 days when their texture and flavour are at their peak.

Dietary Variations

• Dairy-free/vegan: Replace double cream with full-fat coconut cream and use dairy-free dark chocolate and plant-based butter.
• Sugar-free option: Use dark chocolate sweetened with stevia or another sugar alternative (check that it melts properly as some alternatives behave differently).
• Gluten-free: These truffles are naturally gluten-free, but always check the chocolate packaging to ensure no cross-contamination.
• Nut-free: Substitute the hazelnut paste with seed butter (such as sunflower seed butter) or simply omit for pure chocolate truffles.

Common Mistakes to Avoid

• Overheating the cream: Boiling the cream can cause the fat to separate and result in a grainy ganache.
• Adding liquid when chocolate seizes: If your chocolate becomes grainy or seizes, adding more liquid often makes it worse. Instead, try adding more melted chocolate and stirring vigorously.
• Rolling truffles when too soft: This creates misshapen truffles that are difficult to coat evenly.
• Refrigerating uncovered: This can lead to condensation or the ganache absorbing refrigerator odours.
• Using chocolate chips instead of baking chocolate: Chocolate chips contain stabilisers that can affect the texture of your ganache.

Troubleshooting

• Ganache won't set: Your mixture might have too much cream or butter. Refrigerate longer or melt additional chocolate and incorporate it into your mixture.
• Crumbly ganache: This usually means the fat has separated. Try warming it gently while stirring continuously to re-emulsify.
• White bloom on truffles: This harmless discolouration occurs when cocoa butter rises to the surface due to temperature fluctuations. It doesn't affect taste but can be prevented by maintaining consistent storage temperatures.
• Cocoa powder not sticking: Your hands might be too warm, making the outer layer of ganache melt. Try chilling the rolled truffles briefly before coating them.

FAQ

Q: Can I make these truffles ahead of time for a party?
A: Absolutely! They can be made up to a week in advance and stored in the refrigerator.

Q: Why did my ganache split or become grainy?
A: This commonly happens when the cream is too hot or the chocolate and cream are not compatible in fat content. Try using the same brands of chocolate and cream each time once you find a combination that works well.

Q: Can I use milk chocolate instead of dark?
A: Yes, though you may need to reduce the cream slightly as milk chocolate has a higher fat content and creates a softer ganache.

Q: How long do I need to refrigerate the ganache before rolling?
A: Typically 1-2 hours, but this depends on your refrigerator temperature and the exact proportions of your ingredients. The ganache should be firm but pliable.

Q: My hands get very warm and melt the ganache quickly. Any tips?
A: Try cooling your hands with cold water between rolling each truffle, or use latex gloves which create a barrier between your body heat and the ganache.

Key Takeaways

• Quality ingredients make all the difference in a simple recipe like this.
• Patience is key: allow proper cooling and setting time for the best results.
• Temperature control throughout the process is crucial for perfect truffles.
• These truffles are incredibly versatile – experiment with different flavours and coatings.
• Homemade truffles make thoughtful and impressive gifts that show you care.

📖 Recipe