Chocolate Hazelnut Crunch Truffles are a decadent treat that combines rich chocolate with the delightful crunch of hazelnuts. This recipe is not only indulgent but also easy to make and perfect for any occasion. Whether you’re treating yourself or impressing friends and family, these truffles will surely bring smiles to faces. With a simple step-by-step approach, you can create these creamy, luscious bites that are bound to become a favorite.

Ingredients

To make these heavenly Chocolate Hazelnut Crunch Truffles, you’ll need the following ingredients:

16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided: The base of our truffles, this chocolate provides a rich and creamy texture that melts in your mouth.
1/2 cup (120ml) heavy cream: Adds a luscious creaminess to our chocolate mixture, making it silky smooth.
1/3 cup (100g) Nutella: This beloved hazelnut spread brings an irresistible nutty flavor that complements the chocolate perfectly.
2 tablespoons (28g) unsalted butter, softened to room temperature: Adds richness and smoothness to the truffle mixture.
3/4 cup (90g) toasted and finely chopped hazelnuts, divided: These add a delightful crunch and nutty flavor, elevating the truffles to another level of deliciousness.

Step-by-Step Directions

Prepare the Chocolate Mixture: Start by placing 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave it in four fifteen-second increments, stirring after each interval, for a total of 60 seconds. Stir until the chocolate is almost completely melted, then set it aside to let the residual heat finish the job.
Heat the Cream: In a small saucepan over medium heat, pour in the heavy cream. Whisking occasionally, heat the cream until it just begins to boil. Once it reaches this stage, remove it from the heat and carefully pour it over the melted chocolate.
Combine Ingredients: Gently stir the chocolate and cream mixture with a wooden spoon in one direction. It’s essential to be gentle to avoid adding air and creating bubbles. When the mixture becomes smooth, add the Nutella and softened butter, blending until everything is combined perfectly. Now stir in 1/2 cup of the finely chopped hazelnuts.
Chill the Mixture: Cover the bowl with plastic wrap pressed against the surface of the chocolate mixture to minimize oxidation. Allow it to sit at room temperature for 15-30 minutes, then transfer it to the refrigerator until it firms up to a scoopable consistency, which typically takes about 4 hours.
Shape the Truffles: Line a large baking sheet with parchment paper or a silicone baking mat. Remove the chilled chocolate mixture from the refrigerator. Measure out 1 teaspoon of the chocolate mixture, then roll it into a ball in your hands as best as you can. Place the ball on the baking sheet. If your hands get too sticky, coat them lightly with cocoa powder, which helps in rolling the truffles.
Melt the Remaining Chocolate: While shaping the truffles, melt the remaining 8 ounces of chocolate. You can do this in a double boiler or in the microwave. If using the microwave, place the chocolate in a medium heat-proof bowl and melt it in 15-second increments, stirring after each until it is completely melted and smooth.
Dip the Truffles: Using a dipping tool or fork, dip each truffle completely into the melted chocolate. When lifting the truffle out of the chocolate, tap the tool gently on the side of the bowl to remove excess chocolate. Place the dipped truffles back on the baking sheet. If you have any leftover chocolate, feel free to drizzle it over the truffles and sprinkle the remaining hazelnuts on top.
Set the Chocolate: Refrigerate the truffles for at least 30 minutes or until the chocolate has fully set before serving.

Tips & Tricks

Use high-quality chocolate for the best flavor. The choice between semi-sweet and milk chocolate will affect the sweetness of your truffles, so choose according to your preference.
If you find the chocolate mixture too soft to scoop, let it chill a bit longer in the refrigerator until it becomes firmer.
For added flavor, consider adding a pinch of sea salt or a drop of vanilla extract to the truffle mixture before chilling.

Serving Suggestions & Pairings

These Chocolate Hazelnut Crunch Truffles are best enjoyed chilled or at room temperature. They make a fantastic dessert for gatherings, birthdays, or holiday parties. Pair them with a glass of milk, coffee, or even red wine for a delightful treat that balances the sweetness. You can also serve them with fresh berries or a scoop of ice cream for an indulgent dessert plate.

Nutritional Information

Each truffle contains approximately 120 calories, along with carbs, fats, and proteins that make it a delightful treat. While these are rich in flavor, moderation is key when balancing indulgence with a healthy diet. Enjoying a couple at a time can satisfy your sweet cravings without going overboard.

Storing Tips & Variations

Store any leftover truffles in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the truffles in a freezer-safe container for up to three months. To serve chilled truffles, simply allow them to thaw in the refrigerator before indulging.

For variations, consider adding other nuts, such as almonds or pecans, or even incorporating different flavored chocolate, like dark chocolate or white chocolate. You can also add spices like cinnamon for an extra layer of warmth and flavor.

Conclusion

Chocolate Hazelnut Crunch Truffles are a luxurious yet simple treat that’s sure to impress any chocolate lover. With just a few easy steps, you can create these delightful morsels from home. Give this recipe a try, and don’t forget to share your experience and any variations you come up with. Your friends and family will be begging for more!

FAQs

Can I use different types of chocolate?
Yes, you can substitute semi-sweet chocolate with dark or milk chocolate according to your taste preference.
How do I make these truffles dairy-free?
You can use dairy-free chocolate and substitute coconut cream for heavy cream and a vegan butter alternative.
What should I do if the chocolate seizes while melting?
If your chocolate seizes, try adding a small amount of vegetable oil or shortening to help smooth it out.
Can I make these truffles in advance?
Absolutely! These truffles can be made a few days in advance and stored in the refrigerator or even frozen for later enjoyment.
What’s the best way to coat the truffles?
The best way to coat the truffles is to use a dipping tool or fork to fully immerse the truffle in melted chocolate and gently tap off the excess. This will help maintain a smooth finish.

Chocolate Hazelnut Crunch Truffles

Indulge in these rich and creamy Chocolate Hazelnut Crunch Truffles that combine chocolate with the delightful crunch of hazelnuts, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 5

Servings: 24 truffles

Course: Dessert

Cuisine: French

Calories: 120

Ingredients Method Notes

Ingredients

For the truffle mixture

16 ounces semi-sweet or milk chocolate, coarsely chopped and divided Provides a rich and creamy texture that melts in your mouth.
1/2 cup heavy cream Adds a luscious creaminess, making it silky smooth.
1/3 cup Nutella Brings an irresistible nutty flavor that complements the chocolate perfectly.
2 tablespoons unsalted butter, softened to room temperature Adds richness and smoothness to the truffle mixture.

For the crunch

3/4 cup toasted and finely chopped hazelnuts, divided Adds a delightful crunch and nutty flavor.

Method

Preparation

Start by placing 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave it in four fifteen-second increments, stirring after each interval, for a total of 60 seconds. Stir until the chocolate is almost completely melted, then set it aside.
In a small saucepan over medium heat, pour in the heavy cream. Whisking occasionally, heat the cream until it just begins to boil, then remove it from the heat and pour it over the melted chocolate.
Gently stir the chocolate and cream mixture with a wooden spoon in one direction until smooth. Add the Nutella and softened butter, blending until everything is combined. Stir in 1/2 cup of the finely chopped hazelnuts.
Cover the bowl with plastic wrap pressed against the chocolate mixture and let it sit for 15-30 minutes at room temperature. Then, transfer it to the refrigerator until it firms up, which takes about 4 hours.

Shaping and Dipping

Line a large baking sheet with parchment paper or a silicone baking mat. Remove the chilled mixture from the refrigerator and measure out 1 teaspoon of the mixture. Roll it into a ball and place it on the baking sheet.
Melt the remaining 8 ounces of chocolate in a double boiler or microwave, stirring until completely melted and smooth.
Using a dipping tool or fork, dip each truffle into the melted chocolate. Tap the tool gently on the bowl’s side to remove excess chocolate and place dipped truffles back on the baking sheet.
Drizzle any leftover chocolate over the truffles and sprinkle the remaining hazelnuts on top.
Refrigerate the truffles for at least 30 minutes until the chocolate has fully set before serving.

Notes

Use high-quality chocolate for the best flavor. If the chocolate mixture is too soft to scoop, let it chill longer. For added flavor, consider a pinch of sea salt or vanilla extract.