Pull Up a Chair—Let Me Tell You About These Truffles
Okay, so you know those days when you should be prepping veggies but instead you’re eyeing the chocolate stash? That’s usually how my Easy Chocolate Hazelnut Truffles come to life. I started making these back when my fridge was emptier than my promises to eat healthier (oops). Once, I actually brought a batch to my book club, and even the person who claims she’s “not into sweets” took seconds. Not bragging, just saying. They’re the antidote to boring Wednesdays—or, well, any day. Plus, there’s hardly any actual cooking involved—my kind of recipe because I always seem to misplace my oven mitts.
Why I Find Myself Making These All the Time
I pull out this recipe when I want to impress people with zero stress (or when I forgot dessert duty). My family goes a bit wild for them—no crumbs left, just suspicious chocolate smudges on faces. Honestly, I used to get all stressed about tempering chocolate; now, I just melt and roll. It’s almost soothing—until someone (naming no names, Dad) sneaks half the batch before they’re rolled in cocoa. Also, you probably have most of this stuff in the cupboard, unless you went on that January diet kick you’ll never stick to (guilty here!).
Here’s What You’ll Need (With Some Cheeky Swaps)
- 200g good quality dark chocolate (I sometimes use milk when I’m feeling rebellious—works fine too!)
- 120ml heavy cream (my gran insists on double cream, but honestly, whatever’s in your fridge will probably work)
- 2 tablespoons unsalted butter (skip it if you want, or use coconut oil, but the butter’s classic for me)
- 80g toasted hazelnuts, roughly chopped (no hazelnuts? Try almonds or just go nut-free; my friend Lucy adds a splash of hazelnut liqueur instead, which is divine)
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting (icing sugar works if you want them sweeter or shinier—I don’t judge)
Here’s Exactly (Well, Mostly) How I Do It
- Chop the chocolate up—nice and small, so it melts easily. Don’t stress about perfection. Pop it in a big bowl.
- Heat the cream and butter together in a saucepan, just until it starts to quietly simmer—don’t go full rolling boil, that never ends well. Pour it over your chocolate and count to ten, then stir until melty and glossy. (This is totally where I sneak a spoonful. No regrets.)
- Add vanilla and most of your chopped nuts. Keep a handful aside for rolling later if you want a fancier finish. Stir everything together and try not to eat it all now.
- Let it chill in the fridge until it’s scoopable—maybe an hour? Sometimes I lose track and leave it for three. Doesn’t matter. If it’s too solid, leave it out for a bit; too soft, back to the fridge.
- Once it’s fudgey but rollable, grab a spoon and scoop out walnut-sized blobs—roll gently between your hands to make (somewhat) neat balls. Don’t overthink this part, or use gloves if the mess makes you twitchy.
- Roll each truffle in either cocoa powder or the rest of those hazelnuts. Or both! Lay them out on a tray… and (try to) wait until serving. Or not. Your call.
Real-World Notes (a.k.a. Lessons Learnt the Sticky Way)
- I once over-melted the chocolate and it split—just kept stirring like mad and it came back together. Magic? Maybe.
- If you forget the butter, it’ll still be edible, just less creamy—maybe “rustic” is the word?
- I thought freezing them would make them firmer faster, but you get condensation and sticky hands. Fridge chilling is the winner for me.
What Else I’ve Tried (For Science)
- Tried white chocolate one time—looked pretty, tasted sweet as heck. My nephew loved them, I found them a bit much.
- Popped a toasted hazelnut in the centre once. Whole new level, honestly.
- Rolled them in desiccated coconut… Eh. Not my finest hour but worth a shot if you’re feeling tropical.
Tools You’ll Need—and What To Do If You’re Under-Equipped
I use a mixing bowl and a small saucepan mostly (microwave works for the cream, if you’re a rebel like me). A tray or plate for setting. Spoon for scooping, or a melon baller if you’re feeling fancy (but honestly, your hands work just fine). No fancy kit? Just improvise, that’s half the fun. Last time I used a jam jar for mixing—worked a treat, though cleanup is messy!
How I Store (Or Try To) These Truffles
Pop them in an airtight tub in the fridge. They’ll keep for a week but, I’ll be honest, in my house they never last more than a day. Once I found one hiding at the back three days later and it still tasted grand—maybe even better, actually.
How I Serve Them (Or, Why My Kids Love Dessert)
Usually just pile ‘em up on a plate. Sometimes I stick them on cocktail sticks for parties. Or put them in tiny cupcake cases to look all professional—my mum swears by this when she’s trying to impress. Oh, and they’re amazing broken over ice cream (try vanilla, really!)
What I’ve Learned the (Sometimes) Hard Way
- I once rushed the chilling step and had chocolate goo instead of truffles. Never again; patience, grasshopper.
- If you use really cheap chocolate, they taste okay, but you’ll notice the difference. Splurge if you can, or at least don’t buy the lowest shelf stuff (learnt that after the Christmas bargain bin episode).
Questions Real People (Like My Mates) Ask Me
- Do I need to use fancy chocolate?
- Nah, but it’s nicer! Just nothing waxy or super cheap. I usually grab Lindt or Green & Black’s if it’s on offer (here’s the Lindt site if you’re curious).
- Can I freeze them?
- Technically, but I think the texture goes a bit odd. Fridge is best. On second thought, my cousin swears by her freezer batch—maybe give it a whirl if you have more willpower than me.
- Can kids help with these?
- Oh, definitely. The rolling bit is like edible playdough (just get ready for chocolatey chaos and wash hands often!).
- What’s the best way to toast hazelnuts?
- Chuck ‘em in a dry frying pan for a few mins, shaking now and then ‘til they smell nutty. Oven works too (180°C for 8 mins). Oh, here’s a good guide if you want more detail than I usually bother with.
- Can I make them vegan?
- Sure—use coconut cream and vegan chocolate. I haven’t tried this myself but my neighbour swears it works grand.
If you want more easy treat ideas, I get a lot of inspiration (and distraction, honestly) from Sally’s Baking Addiction. And now I’m craving more chocolate…
Ingredients
- 200g bittersweet chocolate, finely chopped
- 100ml heavy cream
- 3 tbsp unsalted butter
- 1/2 cup hazelnut spread (such as Nutella)
- 1/2 cup toasted hazelnuts, finely chopped
- 1 tsp vanilla extract
- Pinch of sea salt
- Cocoa powder, for dusting
Instructions
-
1Place the chopped chocolate in a medium heatproof bowl.
-
2In a small saucepan, heat heavy cream and butter over medium heat until just simmering. Pour over the chocolate and let stand for 2 minutes.
-
3Stir the mixture gently until smooth. Add the hazelnut spread, vanilla extract, and sea salt, and mix until combined.
-
4Cover the bowl and refrigerate for about 30 minutes, or until the mixture is firm enough to scoop.
-
5Scoop out tablespoon-sized portions and roll into balls with your hands. Roll each truffle in chopped hazelnuts or cocoa powder to coat.
-
6Chill truffles for another 15 minutes before serving. Store in an airtight container in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
