It’s often the simplest chocolates that people adore the most and these Crunchy Hazelnut Truffles are no exception to that.
So, if you’re short on time, but want to make something special, these chocolates might be right up your street.
If you’re not a hazelnut fan, you can trade out any nut butter that you prefer instead.
Roasted nut butters work best as they bring so much more flavour. But if you prefer to use raw nut butters, go for it and maybe help the flavour along by using some complimentary spices.
You can enrobe these truffles using pre-made chocolate (couverture) of your liking or learn how to make your own silky smooth chocolate in my online Stone Ground Chocolate Bundle.
Either way, I hope you enjoy the process of making these and learning from the process.
If you’d like a little guidance on the dipping/coating process, click here to watch a reel I made on the process.
Hazelnut Truffles
Ingredients
Hazelnut Truffles
- 100 g dark chocolate
- 40 g coconut oil deodorised
- 60 g roasted hazelnut butter or nut butter of your choice
- 30 g maple or your choice liquid sweetener
- 1 tsp tamari optional for flavour boost
- 20 g cocoa powder optional for flavour boost
Instructions
Hazelnut Truffles
- Gently melt the dark chocolate and coconut oil together to melt. I use a frying pan over low heat on my induction stove.
- Remove from heat and whisk in the remaining ingredients.
- If you'd like to temper the mixture, you can use your preferred method or use cocoa butter silk.
- Pipe into the cavity of the mould to fill ¾ way. I used the Silikomart Truffles 5 Professional Silicone Mould.
- Insert a roasted hazelnut and top up with more ganache if needed.
- Use an offset spatula to clean the top of the mould and make sure the ganache is flush to the mould.
- Pop in the freezer for 10 minutes and then into the fridge for 10 minutes to set firm.
- Remove from the mould and finish by dipping in chocolate and garnish as desired.
To Finish
- Temper the shade of chocolate you'd like to use. I used dark chocolate and tempered it using cocoa butter silk.
- Drop the truffle into the chocolate and move it around to coat fully.
- Take it out and drop it directly into a large bowl of cocoa powder. Shake the bowl to cover the truffle and leave for 2-3 mins to set enough that when you remove it you won't make indentations in the truffle.
- Continue until all are dipped and coated and then store them in an airtight container at room temp 20c or lower or in the fridge.
