These decadent hazelnut chocolate ganache truffles are creamy and rich with great texture from toasted and chopped hazelnuts.
They are so easy to make and can make a perfect edible gift idea!
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The chocolate hazelnut ganache details
The truffles are made of a ganache base that consists of good quality dark chocolate, heavy cream, chopped hazelnuts, and some chocolate hazelnut spread.
The chocolate hazelnut spread is optional, and it can be left out but it brings extra hazelnut flavor to the truffles and it makes them resemble homemade Ferrero Rocher truffles.
Here is a recipe for a chocolate hazelnut spread, aka homemade Nutella (without palm oil) that can be used in the truffles, or to enjoy in many other ways!
The ganache is rolled around a single whole hazelnut to form the truffles, then they are coated in chopped hazelnuts. They can be left like that, or finished off by being coated in extra chocolate.
The ingredients
For the hazelnut chocolate ganache truffles, you will need -
- Good quality dark chocolate with around 55-65% cocoa.
- Heavy cream or pouring cream*
- Chocolate hazelnut spread (optional)
- Hazelnuts - Toasted, both chopped and whole
- Extra chocolate for dipping
Substitutions or alterations
The chocolate hazelnut spread can be left out without changing any of the other ingredient amounts.
This ganache uses a ratio of 2:1 which means 2 parts chocolate to 1 part cream. This provides a thick enough ganache that can easily be rolled when set. The addition of the chocolate spread softens this ever so slightly, but not enough for the need to change the ratios if leaving it out.
Vegan truffles - If you want to make these chocolate truffles vegan, use vegan dark chocolate and substitute the heavy cream for coconut cream and omit the hazelnut chocolate spread (unless that's vegan too!)
Equipment
The truffles can be made using a double boiler (by placing the bowl of cream and chocolate over a pan of simmering water), or by using a microwave.
How to make chocolate truffles
Arrange the hazelnuts on a roasting tray and roast for 10-12 minutes until hot.
Remove them from the oven and set aside 20-25 whole hazelnuts. Finely chop the remaining hazelnuts in a food processor or by hand.
The ganache - microwave method
Finely chop the dark chocolate. The smaller you chop it, the easier it will be to melt. Add it to a heat-proof bowl alongside the cream.
Heat it in the microwave in 20-second increments, stirring after each time until it becomes a cohesive and smooth mixture.
The ganache - hot-water bath method
Finely chop the chocolate and add it to a heat-proof bowl alongside the cream.
Fill a saucepan with a couple of inches of water and bring to a simmer. Balance the bowl of chocolate and cream overtop. Let the cream heat up and the chocolate melt, stirring occasionally until it's all melted and combined.
Gently stir in the chocolate hazelnut spread if using. Stir in some of the chopped hazelnuts.
Pour the ganache into a flat dish and place it in the refrigerator to cool. The flat dish will allow the ganache to cool and firm up faster.
Leave it to chill for around 3 hours. At this stage, it should be firm enough to begin rolling.
Rolling the truffles
Use a teaspoon to scoop small amounts of ganache. Take a whole hazelnut and place it in the middle of the ganache and form the ganache around it. Roll it into a ball in your hands.
Work quickly as the warmth of your hands will cause the ganache to melt. If it warms too much, place it back in the fridge.
Roll each truffle in the chopped hazelnuts and set them aside on a plate.
Dipping in chocolate
Once they are coated in hazelnuts they can be coated again melted chocolate. This gives them a chocolate shell to bite through which is a lovely contrast to the creamy truffle interior.
Melt dark chocolate in the microwave in 20-second increments, stirring after each time. Alternatively, melt the chocolate using a hot water bath.
Use two forks to dip the truffles into the melted chocolate. Let the excess chocolate drip off the truffles, and gently tap the fork+truffle on the side of the bowl to shake off the excess. Place the finished truffles on parchment paper to dry.
Sprinkle over any leftover chopped hazelnuts for decoration.
Storing dark chocolate truffles
Dark chocolate truffles are best stored in a dry place at room temperature, as long as your room doesn't get too hot. A temperature of 65°F/18°C and under is best.
If your room gets much warmer than this, then store them in the fridge.
When dipped in melted chocolate, the truffles can store at room temperature for up to a week. Truffles coated in chopped nuts they are best eaten within 4 days.
Store truffles in the fridge for up to 2 weeks.
Chocolate truffles as gifts or wedding favors
Chocolate truffles make great edible gifts. Make the ganache in advance and freeze for up to 3 months.
Let it defrost at room temperature and once it has softened, scoop, roll and coat the truffles.
Once rolled, eat within 3-4 days.
Ganache problems
Sometimes ganache can split, become really greasy or grainy. This can happen if things overheat.
Aurelia from Philosophy of yum has a great post explaining all the reasons and fixes for this!
Full Recipe
Hazelnut Chocolate Ganache Truffles
Decadent hazelnut chocolate ganache truffles
Ingredients
- 220g good quality dark chocolate, 55-65% cocoa
- 110ml heavy cream or pouring cream*
- 180g hazelnuts
- 4 tablespoon chocolate hazelnut spread
Topping
- 220g good quality dark or milk chocolate
Instructions
- Preheat the oven to 350°F/180°C.
- Arrange the hazelnuts on a roasting tray and roast for around 10 minutes until hot.
- Set aside 20 whole hazelnuts. Finely chop the remaining hazelnuts in a food processor or by hand.
- Finely chop the dark chocolate. The smaller you chop it, the easier it will be to melt. Add it to a heat-proof bowl alongside the cream.
- Heat it in the microwave in 20-second increments, stirring after each time until it becomes a cohesive and smooth mixture. Don't let the mixture become too hot or the ganache may split.
- Finely chop the chocolate and add it to a heat-proof bowl alongside the cream.
- Fill a saucepan with a couple of inches of water and bring to a simmer. Balance the bowl of chocolate and cream overtop. Let the cream heat up and the chocolate melt, stirring occasionally until it's all melted and combined.
Toasting the hazelnuts
The ganache - microwave method
The ganache - hot-water bath method
Ganache continued
- Gently stir in the chocolate hazelnut spread if using. Stir 3 tablespoon of the chopped hazelnuts.
- Pour the ganache into a flat dish and place it in the refrigerator to cool. The flat dish will allow the ganache to cool and firm up faster.
- Leave it to chill for around 2 hours. At this stage, it should be firm enough to begin rolling.
- Use a teaspoon to scoop small amounts of ganache. Take a whole hazelnut and place it in the middle of the ganache and form the ganache around it. Roll it into a ball in your hands.
- Work quickly as the warmth of your hands will cause the ganache to melt. If it warms too much, place it back in the fridge.
- Roll each truffle in the chopped hazelnuts and set them aside on a plate.
Dipping in chocolate
- Once they are coated in hazelnuts they can be coated again melted chocolate. This gives them a chocolate shell to bite through which is a lovely contrast to the creamy truffle interior.
- Melt dark chocolate in the microwave in 20-second increments, stirring after each time. Alternatively, melt the chocolate using a hot water bath.
- Use two forks to dip the truffles into the melted chocolate. Let the excess chocolate drip off the truffles, and gently tap the fork+truffle on the side of the bowl to shake off the excess. Place the finished truffles parchment paper to dry.
- Sprinkle over any leftover chopped hazelnuts for decoration.
Storing
- Dark chocolate truffles are best stored in a dry place at room temperature, as long as your room doesn't get too hot. A temperature of 65°F/18°C and under is best. If your room gets much warmer than this, then store them in the fridge.
- If dipped in melted chocolate, the truffles can store at room temperature for up to a week. If coated simply in chopped nuts they are best eaten within 4 days.
- The truffles can be stored in the fridge for up to 2 weeks.
Notes
The cream can be substituted for coconut cream. See the post for more details.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 222Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 15mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 3g
I am surprised that you don't mention that the dipping chocolate should be tempered before you dip the truffles into it, as they won't have that shine and snap as a real truffle does, they will be soft and sticky. I was also taught to never use a glass bowl, as it holds the heat too long and can cause problems with the chocolate when you temper it. I am going to make this recipe as it looks easy and delicious, wish you had a recipe for the chocolate hazelnut spread, that would have been a lot of fun trying to make!
I don’t bother tempering! I like it soft :). If you want to temper it go for it! And there is a recipe for the hazelnut spread on the blog, just search hazelnut 🙂