Choc hazelnut truffles

Choc hazelnut truffles

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(3 ratings)

Prep: 30 mins Cook: 5 mins Plus chilling

More effort

Makes about 25
Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests

Nutrition and extra info

  • Freeze without decoration

Nutrition: per truffle

  • kcal90
  • fat7g
  • saturates4g
  • carbs5g
  • sugars5g
  • fibre0g
  • protein1g
  • salt0g
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Ingredients

  • 175ml double cream
  • 200g bar dark chocolate, finely chopped
  • 1 tbsp Frangelico or 1 tsp vanilla extract
  • 50g hazelnut, roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • different coloured sprinkles and edible glitters

Method

  1. In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.

  2. Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.

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Comments (6)

lorryhawk's picture

very easy, yummy chocolate truffles. i divided the mixture in half and added chopped nuts to one half and the other half i left plain but added my own roasted hazelnuts to some of them in the middle. i dusted some with cocoa powder and some with icing sugar. made for christmas gifts.

outerskin1973's picture

I have made these today with my four year old son. They were very easy to make and my son loved getting his hands dirty rolling the mix into little balls. They went down a treat when we had friends call in this evening although next time I will experiment by making them with milk chocolate as the younger ones found them a bit bitter.
We will be making lots more for Christmas gifts :-)

janjan87's picture
5

Also... Originally used a melon ball spoon which works great though get stuck in their with your hands! Used half milk choc, half dark 70% choc, both green and blacks, better chocolate definitely gives a better taste! Rolled them in various different coloured sprinkles and looked really pretty and are perfect for prezzies. Enjoy! :)

janjan87's picture
5

Made these as part of a Christmas hamper for a friend plus lots of extras for family and work colleagues, and they went down very well! I made these as well as the other mint and coconut truffle recipes that are on here, decorated half the batch and froze the other half (without any decorations) in tuppaware boxes spaced out on baking parchment. Froze for about a week, defrosted in the fridge the day I needed them (which didn't long at all!) and just before I needed to decorate them I got them out the fridge to bring them to room temperature (that didn't take long either!). Although messy, it was great fun and I actually found it easier to handle the truffle balls slightly in my hands to "reactivate" the stickiness as I found the truffles picked up the decorations much better for a better coating.

friedalana's picture
5

I made these to take to a New Year's Eve party. Rolled some in chopped hazelnuts, rolled some in popping candy and sprayed them gold, rolled others in cocoa and edible glitter. Quick and easy to make, delicious and pretty. Will definitely make again.

adazmanx's picture
5

I have made these truffles twice now. They are so easy to do, tase amazing and look stunning because you can roll them in pretty much anything. Excellent at the end of a meal with a coffee or put into a decorative box as a gift for your host. The second time I made them I rolled them in choped nuts and then sprayed them with edible gold and silver.

Questions (2)

MaryAndNana32's picture

where is this recipe come from ?

MaryAndNana32's picture

i found out where this comes from its france

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