Choco-Hazelnut Truffles

These choco-hazelnut truffles are rich, smooth, and beautifully indulgent with a melt-in-the-mouth texture. Each bite delivers deep chocolate flavour balanced with toasted hazelnuts and creamy chocolate spread. This is an easy, no-bake recipe that looks elegant but requires very little effort. Total time is just under an hour, including chilling.

Ingredients

For the truffle mixture

• 200 g good quality dark chocolate, finely chopped
• 120 ml double cream
• 3 tbsp chocolate hazelnut spread
• 30 g unsalted butter, at room temperature
• 1 tsp vanilla extract

For coating

• 50 g finely chopped toasted hazelnuts
• 2 tbsp cocoa powder
• 2 tbsp icing sugar

Method

Prepare the base

Place the chopped dark chocolate into a heatproof bowl. Set aside while you heat the cream.

Heat and mix

Pour the double cream into a small saucepan and warm gently over low heat until it just begins to steam. Do not let it boil. Pour the hot cream over the chocolate and leave for 2 minutes, then stir slowly until smooth and glossy.

Add flavour

Stir in the chocolate hazelnut spread, softened butter, and vanilla extract. Mix until fully combined and silky. The mixture should be thick but pourable.

Chill

Cover the bowl and refrigerate for 30 to 40 minutes until firm enough to scoop but not hard.

Shape and coat

Scoop small portions using a teaspoon and roll into balls. Toss each truffle in chopped hazelnuts, cocoa powder, or icing sugar until evenly coated.

Set

Place the finished truffles on a lined tray and chill for 10 minutes before serving.

Tips

Why is my mixture too soft to roll?

This usually means it needs more chilling time. Return it to the fridge for 10 to 15 minutes, then try again.

How do I get neat, round truffles?

Use cool hands and work quickly. Rinse your hands under cold water and dry them before rolling.

Can I make them less rich?

Use milk chocolate instead of dark chocolate, or coat the truffles in icing sugar rather than cocoa.

Serving Suggestions

• Serve with coffee or espresso
• Add to a dessert platter with fresh berries
• Gift in small boxes lined with parchment

Storage

Room temperature

Keep in a cool room for up to 24 hours, away from direct heat.

Refrigerator

Store in an airtight container for up to 5 days. Allow to sit at room temperature for 10 minutes before serving.

Freezing

Freeze uncoated truffles for up to 2 months. Thaw overnight in the refrigerator, then coat before serving.

Nutrition

• Calories: 110 kcal
• Carbohydrates: 9 g
• Protein: 2 g
• Fat: 8 g
• Saturated fat: 4 g
• Sodium: 10 mg

Values are estimates and may vary depending on ingredients used.

FAQs

Can I make choco-hazelnut truffles without cream?

Yes. You can use full-fat coconut milk as a substitute, though the flavour will change slightly.

What chocolate works best for truffles?

Dark chocolate with around 60 to 70 percent cocoa gives the best balance of richness and sweetness.

Can I add liqueur or flavouring?

Yes. A teaspoon of hazelnut liqueur or coffee liqueur works very well. Add it with the vanilla.

Why do my truffles crack?

This happens if the mixture is too cold when rolled. Let it soften slightly at room temperature.