Chocolate Hazelnut Truffles Recipes

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CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

Steps:

  • In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

Nutrition Facts :

JIFANDREG; CHOCOLATE HAZELNUT TRUFFLES



JIFandreg; Chocolate Hazelnut Truffles image

Provided by Food Network

Categories     dessert

Time 1h

Yield 3 dozen truffles

Number Of Ingredients 11

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (14.1 oz.) jar Jif® Chocolate Flavored Hazelnut Spread
em
Truffles:
/em
4 oz. white baking chocolate
Coatings:
1 1/2 tbsps. cinnamon sugar
2 tsps. chili powder
1/2 cup flaked coconut, toasted*
1/3 cup finely chopped hazelnuts

Steps:

  • HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
  • POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
  • SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
  • To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning.

HAZELNUT TRUFFLES



Hazelnut Truffles image

Provided by Ina Garten

Categories     dessert

Time 9h55m

Yield 20 truffles

Number Of Ingredients 7

1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
  • Chop the chocolates finely and place in a bowl.
  • Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
  • With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

TRIPLE-CHOCOLATE HAZELNUT TRUFFLES



Triple-Chocolate Hazelnut Truffles image

Categories     Candy     Milk/Cream     Chocolate     Dairy     Nut     Dessert     Wedding     Spring     Chill     Edible Gift     Hazelnut     Double Boiler     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 66 truffles

Number Of Ingredients 6

9 ounces fine-quality milk chocolate, chopped
1 cup heavy cream
9 ounces fine-quality white chocolate, chopped
1/2 cup hazelnuts, toasted and chopped
4 ounces fine-quality bittersweet chocolate (not unsweetened)
Garnish: crystallized violets

Steps:

  • Lightly oil a 9- by 5-inch loaf pan and line with plastic wrap.
  • In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt milk chocolate with 1/2 cup cream, stirring until smooth, and remove double boiler or pan from heat. Spoon mixture into loaf pan and tap pan on counter to level surface. Cool mixture to room temperature and chill, uncovered, 15 minutes.
  • In cleaned top of double boiler or bowl melt white chocolate with remaining 1/2 cup cream in same manner. Stir hazelnuts into white chocolate mixture and pour evenly onto chilled milk chocolate layer. Chill confection, loosely covered, at least 6 hours, and up to 1 week.
  • Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 6 strips and cut strips crosswise into 11 strips (to make a total of 66 truffles, each about 3/4-inch-square).
  • In a double boiler or small metal bowl set over a saucepan of barely simmering water melt bittersweet chocolate, stirring until smooth, and remove double boiler or pan from heat. Cool chocolate 10 minutes. Dip 1/8 inch of white chocolate portion of each truffle into melted chocolate, letting excess chocolate drip off. Top each truffle with a small piece of crystallized violet and chill, uncovered, until firm. Truffles may be made 2 weeks ahead and chilled in layers separated by wax paper in an airtight container.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES



Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

Steps:

  • Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
  • Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
  • Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
  • Refrigerate caramel mixture until firm, at least 3 hours.
  • Spread cocoa powder into the bottom of a wide, shallow bowl.
  • Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
  • Cover truffle balls with plastic wrap and chill overnight or 8 hours.
  • Line a 13x9x2-inch baking sheet with aluminum foil.
  • Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
  • Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
  • Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

HAZELNUT TRUFFLES



Hazelnut Truffles image

The secret ingredient that adds a nutty flavor to our Classic Truffles? Lightly browned hazelnuts and Nutella.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 1/2 dozen

Number Of Ingredients 6

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound 2 ounces finely chopped semisweet chocolate, plus 12 ounces more for dipping
2 1/2 cups (about 11 ounces) hazelnuts
1/4 cup Nutella (chocolate-hazelnut spread)

Steps:

  • Preheat oven to 375 degrees. Spread hazelnuts on a rimmedbaking sheet; toast until lightly brownedand skins crack, 5 to 7 minutes. Whilestill warm, rub hazelnuts with a kitchentowel to remove as much skin as possible. Let cool, and chop very finely.
  • In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir inNutella.
  • Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
  • After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
  • Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
  • Place nuts in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in nuts. With yourclean hand, cover truffle with nuts. Letsit in bowl 20 seconds.
  • Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

HAZELNUT TRUFFLES



Hazelnut Truffles image

Make and share this Hazelnut Truffles recipe from Food.com.

Provided by startnover

Categories     Candy

Time 1h5m

Yield 1 batch

Number Of Ingredients 7

1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/4 cups nutella
1 teaspoon hazelnut-flavored liqueur or 1 teaspoon vanilla
60 whole hazelnuts (approx)
1 -2 cup chopped hazelnuts
dipping chocolate

Steps:

  • Melt chocolate chips with milk and nutella.
  • Remove from heat and stir in liquuer or vanilla.
  • Chill in fridge till firm.
  • Shape into 1 inch balls around a whole hazelnut, then roll in chopped hazelnut.
  • Dip in melted chocolate if desired and store in an airtight container in a cool place.
  • amount will vary depending on size of truffles.

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

Delectable rich chocolaty truffles with a smooth centre and crunchy coating. Look great, taste amazing!

Provided by Brittney_B

Categories     Candy

Time 1h20m

Yield 45 truffles

Number Of Ingredients 4

200 g milk chocolate
2 tablespoons chocolate hazelnut spread (I used nutella)
1/4 cup thickened cream
3/4 cup slivered almonds, roughly chopped

Steps:

  • Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
  • Stir in the spread until well combined.
  • Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
  • Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
  • Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
  • Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
  • Refrigerate for 45 minutes or until firm and set.

DARK CHOCOLATE-HAZELNUT TRUFFLES



Dark Chocolate-Hazelnut Truffles image

Hazelnuts add an irresistible crunch to creamy chocolate truffles.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 6

4 oz bittersweet baking chocolate, chopped
4 oz semisweet baking chocolate, chopped
1/4 cup whipping cream
5 tablespoons cold butter, cut into pieces
2 tablespoons hazelnut liqueur
4 oz (about 1 cup) hazelnuts (filberts)

Steps:

  • In 1-quart heavy saucepan, heat both chocolates and whipping cream over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in butter, a few pieces at a time. Stir in liqueur. Place plastic wrap over surface of chocolate. Refrigerate about 2 hours, stirring once, until firm enough to hold its shape.
  • Meanwhile, heat oven to 350°F. Place hazelnuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Rub with towel to remove skins. Cool 10 minutes. Place nuts in food processor. Cover; process with on-and-off pulses 20 to 30 seconds or until finely ground. Place on sheet of waxed paper.
  • Scoop rounded teaspoonfuls of chocolate mixture onto nuts. Roll lightly to coat and shape into 1-inch balls (truffles do not need to be smooth; they should be a little rough). Place on plate; cover loosely. Store loosely covered in refrigerator. Let stand at room temperature 15 minutes before serving.

Nutrition Facts : Calories 80, Carbohydrate 4 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 15 mg, Sugar 2 g, TransFat 0 g

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

Categories     Candy     Chocolate     Nut     Dessert     Bake     Christmas     Edible Gift     Hazelnut     Gourmet

Yield Makes about 80 truffles

Number Of Ingredients 15

For hazelnut base
Unsweetened cocoa powder for dusting
1 cup hazelnuts, toasted , loose skins rubbed off with a kitchen towel, and cooled
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/2 stick ( 1/4 cup) unsalted butter
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 large whole eggs
For ganache
2 large egg yolks
1 cup heavy cream
1/8 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: a small metal offset spatula

Steps:

  • Make hazelnut base:
  • Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
  • Finely grind nuts in a food processor with flour, sugar, and salt.
  • Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
  • Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
  • Make ganache:
  • Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
  • Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
  • Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
  • Serve truffles cold or at room temperature.

CHOC HAZELNUT TRUFFLES



Choc hazelnut truffles image

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

Provided by Good Food team

Categories     Treat

Time 35m

Yield Makes about 25

Number Of Ingredients 5

175ml double cream
200g bar dark chocolate , finely chopped
1 tbsp Frangelico or 1 tsp vanilla extract
50g hazelnut , roughly chopped
different coloured sprinkles and edible glitters

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein

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Chocolate and hazelnut truffles. Mix and bring to the boil. Add. Cool the mixture down to +/- 25°C. Melt. Mix it all with Creme dell'Artigiano. Put equal quantities of the two masses into a beater drum. Trim the ganache with a piping bag on a plastic sheet and then keep in the fridge.
From callebaut.com


CHOCOLATE HAZELNUT CAKE TRUFFLES - JUST ADD SPRINKLES
2022-01-05 Heat the chocolate and butter in the microwave for 30 seconds, remove the bowl from the microwave and stir the chocolate. Return the bowl to the microwave and repeat the steps until the chocolate and butter is completely melted and smooth. Gather the truffles, melted chocolate, chopped hazelnuts and a separate baking sheet lined with parchment ...
From just-add-sprinkles.com


EASY CHOCOLATE HAZELNUT TRUFFLES - INTERNATIONAL DESSERTS BLOG
2021-10-30 Melt chocolate chips in the microwave or in a double boiler on the stove. Mix melted chocolate, cream cheese, and vanilla together until smooth. This is easiest to do a stand mixer but a hand-held mixer will work as well. If you want to feel better about eating a bunch of truffles, mix by hand with a wooden spoon!
From internationaldessertsblog.com


HAZELNUT COFFEE & CHOCOLATE TRUFFLES - PANERA AT HOME
Place chocolate in medium bowl and set aside. Heat cream, butter, and coffee grounds in sauce pan over medium heat, stirring frequently. Just before mixture begins to boil, remove from heat and pour over chocolate. Allow to sit for 2-3 minutes. Add hazelnut extract to mixture and stir together until chocolate and cream are combined and smooth.
From paneraathome.com


CHOCOLATE HAZELNUT TRUFFLES RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Chocolate Hazelnut Truffles Recipe are provided here for you to discover and enjoy. Healthy Menu. Nature's Bakery Healthy Unhealthy Snacks List Most Unhealthy Snacks Arby's Healthy Menu ...
From recipeshappy.com


HAZELNUT TRUFFLES - A FAMILY FEAST®
2015-01-14 Pour mixture into a flat, low baking dish, cover with plastic and place in the refrigerator for four hours or overnight. While mixture is chilling, roast hazelnuts if using to coat truffles. Heat oven to 425 degrees and pour hazelnuts onto parchment lined sheet pan. Roast for ten minutes and remove.
From afamilyfeast.com


HAZELNUT CHOCOLATE GANACHE TRUFFLES - BAKING WITH BUTTER
2021-10-16 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.
From bakingwithbutter.com


CHOCOLATE HAZELNUT TRUFFLES - JASMINCOOKBOOK
Chocolate Hazelnut Truffles Recipe: Put the hazelnuts into the skillet and roast them on a medium heat for about 7 to 8 minutes, or when their skin becomes dark brown, take them off the heat and let them cool a bit. Put them in some old towel and rub their skin off. Grind them and set aside. Take cooking pot, add water and sugar and bring it to ...
From jasmincookbook.com


NUTELLA HAZELNUT CHOCOLATE TRUFFLES - SWEETEST MENU
2019-08-11 Instructions. Finely chop the dark chocolate and place in a small bowl. Next, heat cream on the stove or using a microwave. Once the cream becomes warm to the touch, pour it over the dark chocolate and leave for two minutes. Slowly whisk the chocolate mixture until it forms a lovely chocolate ganache.
From sweetestmenu.com


VEGAN CHOCOLATE HAZELNUT TRUFFLES • THE CURIOUS CHICKPEA
2018-02-12 Finely chop the 8oz of chocolate and place in a heat proof bowl. In a small pot bring the hazelnut milk, sugar, and salt to a simmer. Whisk a couple of times as it heats to dissolve the sugar. Once simmering, remove from heat and pour over the chocolate. Rotate the bowl to swirl the milk and submerge the chocolate.
From thecuriouschickpea.com


HAZELNUT TRUFFLES - THE KITCHEN MAGPIE
2020-08-31 Instructions. Chop up your chocolate into tiny pieces and place into a glass bowl. Take your ¾ cup of whipping cream and put into a small pot with the butter. Watching it constantly and stirring it constantly, bring the cream and the butter to a boil. Once it's boiling, pour it over the chocolate bits in the glass bowl.
From thekitchenmagpie.com


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