Homemade No-Bake Chocolate Hazelnut Truffles
Rich, creamy, and indulgently nutty, these no-bake chocolate hazelnut truffles are an easy yet elegant treat. Made with high-quality chocolate, toasted hazelnuts, and a touch of cream, they come together quickly without an oven. Perfect for gifting, entertaining, or satisfying your chocolate cravings, these truffles deliver luxurious flavor and melt-in-your-mouth texture with minimal effort.
Equipment
- Mixing bowls
- Food processor or nut grinder
- Double boiler or microwave-safe bowl
- Baking sheet lined with parchment paper
- Small cookie scoop or melon baller
- Airtight storage containers
Ingredients
- 8 oz high-quality dark or semi-sweet chocolate, chopped
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1/3 cup toasted hazelnuts, finely ground or 1/4 cup hazelnut paste
- 2 tbsp powdered sugar or preferred sweetener
- 1 tsp vanilla extract
- Pinch of sea salt
- Cocoa powder, crushed toasted hazelnuts, shredded coconut, or melted chocolate for coating
Instructions
- Toast and grind hazelnuts: Toast hazelnuts in a dry skillet until fragrant, cool, and pulse to a fine crumb in a food processor, or use hazelnut paste.
- Melt chocolate: Gently melt chopped chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth.
- Make ganache: Warm cream just until simmering and pour over melted chocolate. Let sit 1 minute, then stir gently until smooth.
- Add hazelnuts and flavor: Stir in ground hazelnuts (or paste), powdered sugar, vanilla, and salt until fully incorporated.
- Chill: Cover the mixture and refrigerate for at least 2 hours, or until firm enough to scoop.
- Shape truffles: Using a small scoop, portion out ganache and roll quickly into balls.
- Coat: Roll truffles in cocoa powder, nuts, coconut, or dip in melted chocolate.
- Store: Refrigerate in an airtight container until ready to serve.
Notes
- Use the best quality chocolate you can find for the richest flavor.
- Chilling time is crucial for easy shaping; don’t rush it.
- For dairy-free versions, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Truffles can be stored refrigerated for up to 2 weeks or frozen up to 3 months.
- Experiment with coatings and flavor additions like espresso powder or liqueurs for variety.
- Keep hands cool while rolling to prevent melting.