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Chocolate Hazelnut Truffles

Chocolate hazelnut truffles combine bittersweet chocolate, chocolate-hazelnut spread, and toasted hazelnuts in a smooth, scoopable center. Roll them in cocoa powder for a simple finish, then chill until firm.
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Prep Time 20 minutes
Cook Time 3 minutes
Chilling and resting 2 hours 10 minutes
Total Time 2 hours 33 minutes
Servings: 28 servings
Course: Dessert
Cuisine: French
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 8 oz bittersweet chocolate 60% to 70%, finely chopped
  • 0.5 cup heavy cream
  • 0.33 cup chocolate-hazelnut spread
  • 2 tbsp unsalted butter softened
  • 0.25 tsp fine salt
  • 0.33 cup hazelnuts toasted, finely chopped
For the coating
  • 0.25 cup unsweetened cocoa powder

Equipment

  • 1 9x13-inch rimmed baking sheet

Method
 

Make the truffle mixture
  1. Place the chocolate in a 2-quart heatproof bowl.
  2. Heat the cream in a 1-quart saucepan over medium heat until steaming with small bubbles at the edges, 2 to 3 minutes.
  3. Pour the hot cream over the chocolate and let stand for 5 minutes.
  4. Stir until smooth, then stir in the chocolate-hazelnut spread, butter, and salt until fully combined.
  5. Fold in the hazelnuts.
  6. Cover and refrigerate until firm enough to scoop, 1 1/2 to 2 hours.
Shape and coat
  1. Line a 9x13-inch rimmed baking sheet with parchment paper.
  2. Put the cocoa powder in a shallow bowl.
  3. Scoop the mixture into 1-tablespoon portions, roll each between your palms into a ball, and arrange them on the prepared baking sheet.
  4. Roll the truffles in the cocoa powder to coat, shaking off the excess.
  5. Refrigerate for 20 minutes until firm.

Notes

For neat portions, make sure the mixture is firm enough to scoop before shaping. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. For a dairy-free variation, use dairy-free chocolate, cream, and butter.