Description
Delight in these rich and creamy Chocolate Hazelnut No-Bake Truffles, perfect for any occasion. Made with semi-sweet chocolate, chocolate hazelnut spread, and toasted hazelnuts, these truffles are easy to prepare and require no baking. Rolled in cocoa powder or chopped hazelnuts, they’re an indulgent treat that combines smooth texture with a satisfying crunch.
Ingredients
Scale
Truffle Base
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup chocolate hazelnut spread
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup finely chopped toasted hazelnuts
Coating
- 1/4 cup unsweetened cocoa powder
- 1/4 cup finely chopped hazelnuts or powdered sugar (optional for rolling)
Instructions
- Prepare the chocolate: Place the semi-sweet chocolate chips in a heatproof bowl for melting.
- Heat the cream: In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer, ensuring it does not boil.
- Combine cream and chocolate: Pour the hot cream over the chocolate chips, allowing it to sit for 2 to 3 minutes to soften the chocolate.
- Mix the ganache: Stir gently until the mixture becomes smooth and fully melted, creating a silky ganache.
- Add flavorings and nuts: Stir in the chocolate hazelnut spread, vanilla extract, and salt until fully combined. Fold in the finely chopped toasted hazelnuts to add texture.
- Chill the mixture: Cover the bowl and refrigerate for 1 to 2 hours until the mixture is firm enough to scoop.
- Shape the truffles: Using a small cookie scoop or spoon, portion out the mixture and roll into 1-inch balls with your hands.
- Coat the truffles: Roll each truffle in unsweetened cocoa powder or, optionally, in additional finely chopped hazelnuts or powdered sugar for extra flavor and texture.
- Set the truffles: Place the coated truffles on a parchment-lined tray and refrigerate for at least 30 minutes to allow them to firm up before serving.
Notes
- For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free chocolate chips.
- Store the truffles in an airtight container in the refrigerator for up to one week to maintain freshness.
- Omitting the chopped hazelnuts inside the mixture will yield a smoother, creamier texture for the filling.
