• Prep Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 24

Hazelnut Truffles

  • Recipe Submitted by on

 Ingredients List

  • 8 oz bittersweet chocolate
  • 8 oz dark chocolate
  • ½ cup heavy cream
  • ¼ cup hazelnut liqueur, such as Frangelico
  • ¼ cup finely chopped hazelnuts


Heat the heavy cream in a small saucepan until it's bubbling.
Chop the chocolate into small pieces and place in a large heatproof bowl. Pour the heavy cream over it and let sit for a few minutes, then stir with a rubber spatula until the mixture is smooth and shiny. Add in the hazelnut liqueur and stir to combine.
Place the bowl in the refrigerator and chill for two hours or overnight.
For the hazelnut coating, toast a quarter cup of hazelnuts until fragrant but not burnt. Chop them using a food processor (or with a knife) and place in a small bowl.
With a small cookie scoop, melon baller, or tablespoon, scoop out a small ball of the chocolate mixture. Roll it briefly in your hands to make it into a sphere, then roll it in the chopped and toasted hazelnuts. Repeat with the remaining chocolate mixture. Serve immediately or chill in the refrigerator for up to two weeks.

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