CHOCOLATE HAZELNUT TRUFFLES
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
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
Make and share this Hazelnut Truffles recipe from Food.com.
Provided by startnover
Categories Candy
Time 1h5m
Yield 1 batch
Number Of Ingredients 7
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.
CHOC HAZELNUT TRUFFLES
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
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
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
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.
HAZELNUT TRUFFLES
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
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
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.
HAZELNUT CHOCOLATE TRUFFLES
Steps:
- Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
- Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
- Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
- Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining ground hazelnuts on top of them, before the chocolate sets up.
- Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
- VARIATIONS
- Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners' sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts both inside and outside the truffles.
- White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
- Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
- Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, and substitute finely chopped almonds for the hazelnuts.
- Praline Truffles: Substitute finely ground praline (page 147) for the hazelnuts.
More about "hazelnut chocolate truffles food"
CHOCOLATE ORANGE HAZELNUT TRUFFLES RECIPE
From unconventionalbaker.com
5/5 (2)Category CandyCuisine DessertTotal Time 20 mins
- Process hazelnuts into a meal in a food processor. Add all remaining truffle ingredients, except coconut sugar, to the processor and process to combine. Add coconut sugar and process once more. The mixture should be slightly balling up at this point (you can test if it’s ready by picking up a small amount of it and see if you can roll it into a ball — if it’s too wet, add a bit more cocoa, if too dry add a bit more maple syrup or jam and process again).
- Spread your coating (chopped hazelnuts or cocoa powder) out in a bowl. Line a plate or a tray with parchment paper and set aside. Have the hazelnuts reserved for center handy.
- Pick up 1-2 tbsp of the mixture (a big spoonful) and roll into a ball with your hands. Press a hazelnut into the center and roll the ball up again to seal it in. Roll the truffle in the coating mixture and set on the prepared lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes and enjoy. Keep in a sealed container either at room temp, refrigerated, or freeze for later use (I prefer mine refrigerated for best texture).
HAZELNUT FRANGELICO CHOCOLATE TRUFFLES RECIPE | GOOD FOOD
From goodfood.com.au
Servings 20Total Time 2 hrsCategory Snacks
- 2. Place a tablespoon of water in a small saucepan and sprinkle the sugar on top. Place the pan over medium heat, swirling gently until the sugar dissolves. When it begins to bubble at the edges, add the hazelnuts and stir gently. The sugar will begin to crystallise; keep stirring gently until the crystals begin to dissolve and gradually turn into caramel. When it is golden brown, remove the saucepan from heat and tip the mix out onto the lined tray. Allow to cool completely (about 30 minutes) then transfer to a food processor and process until finely crushed. Set aside in a small bowl.
- 3. Put the cream and butter in a small pan and place over medium heat. In the meantime, place the 225g of chopped chocolate in a medium-sized bowl. As soon as the cream mixture comes to the boil, pour over the chocolate. Leave for a minute, then stir gently to melt the chocolate. If there is any solid chocolate remaining, place the bowl over a pan of gently simmering water to help things along. Allow the mixture to cool to room temperature before folding in the Frangelico, hazelnut praline and salt. Cover with cling film and leave in a cool place until the mixture is set – this may take several hours, or even overnight. (If you are in a hurry, you could refrigerate it for up to 2 hours, but I dislike this method as the chocolate can set unevenly and become lumpy when stirred.)
- 4. When the truffle mixture is set but still malleable, use a teaspoon to scoop out portions of about 15g each, then shape into balls with your fingers (your palms tend to be warmer and melt the chocolate). Place on a tray lined with baking paper and chill in the fridge while you melt the chocolate for the coating.
CHOCOLATE HAZELNUT TRUFFLES (GLUTEN FREE, VEGAN) BY JESSE LANE
From jesselanewellness.com
Estimated Reading Time 4 mins
HAZELNUT TRUFFLES | FOOD MATTERS®
From foodmatters.com
Estimated Reading Time 2 mins
HAZELNUT CHOCOLATE TRUFFLES RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 35Calories 682 per servingTotal Time 3 hrs
CHOCOLATE HAZELNUT CRUNCH TRUFFLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (4)Estimated Reading Time 7 minsCategory CandyTotal Time 5 hrs 30 mins
- Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
- Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches “scoopable” consistency, about 4 hours.
- Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)
HAZELNUT TRUFFLES - A FAMILY FEAST®
From afamilyfeast.com
Reviews 15Total Time 4 hrs 15 minsEstimated Reading Time 4 mins
- In a medium sauce pan place the cream and bring to just hot but not boiling. The edges of the pan will just be starting to bubble.
- Place the milk chocolate pieces and semi sweet chocolate morsels in a medium bowl and pour just half of the hot cream over. Let sit for 30 seconds then mix gently with a wire whip to melt the chocolate.
- Slowly add the rest of the cream while stirring. This is necessary so that the fat in the chocolate does not separate. If it does, add little bits of cold cream to the mixture to recover.
HAZELNUT AND CHOCOLATE TRUFFLES - GIRL AND THE KITCHEN
From girlandthekitchen.com
Estimated Reading Time 8 mins
- Melt chocolate in the microwave or double broiler. If using the microwave, melt the chocolate in 30 second increments, ensuring to mix the chocolate every 30 seconds to prevent it from burning.
CHOCOLATE-TRIPLE HAZELNUT TRUFFLES RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 6 hrs 20 minsServings 21Calories 79 per serving
- Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until chocolate melts (about 2 minutes), stirring constantly. Spoon mixture into a shallow dish. Let stand at room temperature 6 hours or up to overnight.
- Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with remaining chocolate mixture and nuts.
VEGAN HAZELNUT TRUFFLES RECIPES - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 5Category DessertCuisine VeganTotal Time 15 mins
- Place the hazelnuts in a high-speed blender or food processor and pulse a few times until they’re mostly broken down.
CHOCOLATE HAZELNUT TRUFFLES - HOMEMADE CHRISTMAS GIFTS
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Cuisine AmericanTotal Time 35 minsCategory Christmas, DessertCalories 121 per serving
EASY CHOCOLATE HAZELNUT TRUFFLES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
4.5/5 (2)Estimated Reading Time 4 minsServings 24Total Time 10 mins
- 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!
CHOCOLATE-HAZELNUT TRUFFLES RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Christmas Dessert RecipesCalories 56 per servingTotal Time 1 hr
- Place 2 ounces chocolate in a small bowl. Set bowl in a small skillet of barely simmering water until chocolate melts. (Alternatively, melt chocolate in the microwave.)
- Combine hazelnuts, dates and orange zest in a food processor; pulse until very finely chopped. Add the melted chocolate, corn syrup, orange juice and orange liqueur; pulse until mixture clumps together.
- Line a baking sheet with wax paper. Sift cocoa into a pie pan or shallow dish. Coat hands with cooking spray. Pinch off pieces of date mixture and form into 1-inch balls. Roll truffles in cocoa to coat lightly and place on prepared baking sheet.
- Melt remaining 1 ounce chocolate. Spoon into a paper cone or small plastic bag. Cut a tiny hole in the tip of the cone or corner of the bag. Pipe chocolate decoratively over truffles. Refrigerate, uncovered, until the chocolate has hardened, about 10 minutes. Serve in paper candy cups.
VEGAN CHOCOLATE HAZELNUT TRUFFLES (GLUTEN FREE, PALEO ...
From bakeitpaleo.com
5/5 (1)Total Time 1 hr 30 minsEstimated Reading Time 7 mins
- Combine dates and hazelnuts in a food processor. Make sure to remove the pits from the dates! Blend well.
- Using a large knife, chop the hazelnuts for the topping. Place the chopped hazelnuts into a small bowl.
- 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.
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Cuisine AmericanCategory DessertServings 24Estimated Reading Time 3 mins
- In a small saucepan, melt the chocolate chips. Add the cream and the cocoa mixture. Heat it over medium heat, gently stirring the chocolate mixture, until it is smooth and has thickened.
HAZELNUT-CHOCOLATE TRUFFLES RECIPE | MYRECIPES
From myrecipes.com
Servings 20
- Bring cream to a boil in a medium saucepan over medium-high heat; whisk in bittersweet chocolate, butter, and hazelnut liqueur until well combined. Chill at least 2 hours.
- Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes or until hazelnuts are toasted. Place warm hazelnuts in a dish towel, and rub vigorously to remove skins.
- Shape chocolate mixture into 1-inch balls. Melt chopped dark chocolate bar in a small saucepan over low heat. Roll each ball in 1 teaspoon of melted dark chocolate, and immediately roll in toasted, ground hazelnuts.
CHOCOLATE HAZELNUT TRUFFLES | GIADZY
From giadzy.com
- In a medium bowl combine the chocolate chips, espresso powder, and salt. Heat the cream in a small saucepan over medium heat until small bubbles begin to form around the edge of the pan. Pour the hot cream over the chocolate mixture and allow to sit for 2 minutes.
- Whisk the softened chocolate together with the warm cream until smooth. Add the liquor and continue whisking until combined and smooth. Place a piece of plastic wrap directly on the ganache and refrigerate for at least 2 hours.
- Using a 1 tablespoon scooper, scoop the ganache into balls. Push a hazelnut into the center of each ball and roll in the nibs. Store in the refrigerator until ready to serve. Sprinkle with gold dust, if desired.
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