Hazelnut Chocolate Truffles Recipes

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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

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 :

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.

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.

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

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

Provided by Jifreg Recipes

Categories     Dessert

Time 1h

Yield 3 dozen

Number Of Ingredients 7

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 (14 1/8 ounce) jar Jif® Chocolate Flavored Hazelnut Spread
4 ounces white baking chocolate
1 1/2 tablespoons cinnamon sugar
2 teaspoons 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. 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. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.

Nutrition Facts : Calories 391.9, Fat 25.5, SaturatedFat 11.8, Cholesterol 7.9, Sodium 104, Carbohydrate 39.4, Fiber 3.6, Sugar 34.6, Protein 5.1

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.

BITTERSWEET CHOCOLATE AND HAZELNUT TRUFFLES



Bittersweet Chocolate and Hazelnut Truffles image

Categories     Candy     Chocolate     Nut     Dessert     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 30.Makes about 30

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons whipping cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
6 tablespoons ground toasted hazelnuts
1 1/2 cups hazelnuts, toasted, chopped

Steps:

  • Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.
  • Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.
  • Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)

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

HAZELNUT CHOCOLATE NUTELLA TRUFFLES



Hazelnut Chocolate Nutella Truffles image

Haven't tried these as yet, they look like a good treat to make for the holidays. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Candy

Time 2h

Yield 25 truffles (approx)

Number Of Ingredients 7

1/2 cup whipping cream (unwhipped)
2 tablespoons butter
1 teaspoon corn syrup
9 ounces semisweet chocolate
2 tablespoons nutella chocolate hazelnut spread
6 ounces chocolate
5 ounces skinned and toasted hazelnuts, finely chopped

Steps:

  • Mix cream butter and corn syrup together in a saucepan.
  • Place over medium heat and bring to a full boil; turn off heat.
  • Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
  • Allow to rest for 5 minutes.
  • After 5 minutes add in Nutella and whisk slowly to combine.
  • Transfer the mixture to a bowl.
  • Refrigerate for 45 minutes, stirring every 15 minutes.
  • Meanwhile line baking sheets with parchment paper.
  • After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
  • Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
  • While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
  • Place chopped hazelnuts in a small bowl.
  • Remove the balls from the refrigerator.
  • Using one hand, dip the balls into the melted chocolate.
  • Roll it around in your hand (allowing the excess to drip back into the bowl).
  • Place the truffle into the chopped hazelnuts.
  • Using your clean hand cover the truffle with nuts.
  • Lift it out and place back on the sheets.
  • Repeat with remaining truffles.
  • Place back into the refrigerator to set for about 5-8 minutes.

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60 ml (¼ cup) hazelnuts, chopped. preparation. In a small pot, bring the cream to a simmer over medium heat. Place the chocolate in a bowl and pour in the hot cream. Let sit for 1 minute before whisking. Add the spread to the chocolate mixture and mix well until the mixture is smooth. Pour the mixture into a shallow 8-inch x 8-inch dish and ...
From stefanofaita.com


HAZELNUT COFFEE & CHOCOLATE TRUFFLES | PANERA AT HOME
Steps. 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 ...
From paneraathome.com


HAZELNUT CHOCOLATE TRUFFLES - NADIA LIM
Mix in liqueur (if using). Pour into a bowl or small dish and refrigerate for at least 3 hours until firm. Scoop teaspoons of mixture and roll into balls. If using hazelnuts, push one into the middle and roll back into shape. Roll truffles in coconut, dark cocoa powder or finely ground coffee. Return to fridge until ready to serve.
From nadialim.com


CHOCOLATE HAZELNUT CREAM FILLED TRUFFLES - LIVING HEALTHY WITH …
2013-01-26 Instructions. Melt the cacao butter in a double boiler. Once the cacao butter is melted, mix in the cacao powder using a spatula. Add the vanilla and honey and stir until all is combined. Remove from double boiler and fill your chocolate mold half way, brushing also the sides of the mold. Freeze for about 15 minutes.
From livinghealthywithchocolate.com


VEGAN CHOCOLATE HAZELNUT TRUFFLES (GLUTEN FREE, PALEO)
2020-12-08 Place the chocolate and coconut oil in a small sauce pan. Melt on the stove top over low heat, stirring frequently. Once fully melted, remove chocolate from heat and turn off burner. Grab the truffles from the freezer. One at a time, dip the truffles into the melted chocolate, coating completely.
From bakeitpaleo.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


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