A big thanks to the Turkish Hazelnut Promotion Group for sponsoring this post!
Chocolate Hazelnut Truffles are made with only a few simple ingredients. Chocolate hazelnut spread is combined with chocolate, hazelnuts and cream to create an easy yet impressive dessert that everyone will love!
‘Tis the season for baked goods, sweet treats and endless dinner parties, holiday parties and special events. Truffles are one of my favorite stand-out sweet treats to make during the holiday season. Whether you make them for a holiday party, edible gift or simply to snack on, truffles are a treat that everyone will love. With a sweet combination of ingredients coated in a smooth and creamy chocolate shell, you won’t be able to resist these Chocolate Hazelnut Truffles.
For this recipe I used chocolate hazelnut spread melted together with chocolate and heavy cream to creamy a smooth, creamy truffle filling. Just before rolling the chocolate filling into truffle balls, I added a whole hazelnut to the middle of the truffle. When you bite into the truffles, you are tempted by chocolate hazelnut flavor and crunchy hazelnut middle. You won’t be able to eat just one of these truffles!
Chocolate hazelnut spread is versatile and adds a unique flavor. In fact, I love adding chocolate hazelnut spread to my morning bowl of oatmeal or cookies, muffins and more. The options are endless and can be enjoyed all year long. How do you like to enjoy chocolate hazelnut spread?
Hazelnuts from Turkey is hosting a Falling for Hazelnuts sweepstakes until December 31st. You could win $500 cash! Don’t miss your chance to enter the giveaway on the Hazelnuts from Turkey Facebook page. Go ahead, enter to win and then make these mouthwatering chocolate hazelnut truffles for your friends and family.
Chocolate Hazelnut Truffles
- 12 ounces semisweet chocolate, chopped into small pieces
- 4 ounces bittersweet chocolate, chopped into small pieces
- ¼ cup heavy cream
- 1/3 cup hazelnut spread
- ¼ cup whole hazelnuts
- ¼ cup chopped hazelnuts
- In a heatproof bowl set over a pot of simmering water, melt 4 ounces of semisweet chocolate, bittersweet chocolate, heavy cream, and hazelnut spread. Stir together until melted. Remove from heat and chill in the refrigerator for 30 minutes or until the mixture firms up a bit. You want it firm but easy to work with.
- Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out about ½ tablespoon of mixture and flatten. Add a whole hazelnut on top, then scoop out another ½ tablespoon of mixture, cover hazelnut and then roll into a one-inch ball. Place on prepared baking sheet, repeat with remaining mixture and chill in freezer for 20 minutes. When ready to dip the truffles, melt the remaining 8 ounces of chopped semisweet chocolate in a clean heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the chocolate-hazelnut balls become too soft, return to the freezer to chill for 20 minutes.) Transfer to the baking sheet. Sprinkle chopped hazelnuts on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
I created this post in partnership with the Turkish Promotion Group. I received compensation to write this post through the Falling for Hazelnuts program. As always, all opinions are my own.