No Bake Chocolate Hazelnut Truffles Recipe
Introduction
No Bake Chocolate Hazelnut Truffles are a decadent and easy-to-make treat perfect for chocolate lovers. These rich, creamy bites combine smooth ganache with crunchy toasted hazelnuts for a delightful texture contrast. With no baking required, they’re a quick and impressive dessert to whip up anytime.
Ingredients
- 200g (7 oz) semi-sweet chocolate, finely chopped
- 100ml (3.4 fl oz) heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup hazelnuts, toasted and chopped
- Unsweetened cocoa powder (for coating)
Instructions
- Step 1: Heat the heavy cream in a small saucepan over low heat until it just begins to simmer, avoiding boiling. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for one minute, then gently stir with a spatula until smooth.
- Step 2: Stir in the butter, vanilla extract, and sea salt until the butter melts completely and the mixture is glossy. Cover the bowl with plastic wrap and refrigerate for 1–2 hours until firm enough to scoop.
- Step 3: Use a small spoon or melon baller to scoop the chilled ganache. Roll it between your palms into smooth balls about 1 inch in diameter.
- Step 4: Press some chopped hazelnuts into the center of each truffle as you roll them, then roll the truffles in the remaining hazelnuts or cocoa powder until fully coated.
- Step 5: Place the truffles on a parchment-lined tray and refrigerate for 20–30 minutes to firm up before serving or storing.
Tips & Variations
- For extra flavor, add a splash of hazelnut liqueur or espresso to the ganache before chilling.
- Replace hazelnuts with chopped almonds or pistachios for a different nutty crunch.
- Use dark or milk chocolate instead of semi-sweet to adjust sweetness levels.
- Roll the truffles in melted white chocolate and allow to set for a decorative twist.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. Let them sit at room temperature for a few minutes before serving to soften slightly. For longer storage, freeze the truffles for up to one month and thaw in the fridge overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use any type of chocolate for these truffles?
Yes, you can use semi-sweet, dark, or milk chocolate depending on your preferred sweetness level. Using high-quality chocolate will yield the best flavor and texture.
Do I have to toast the hazelnuts?
Toasting the hazelnuts enhances their flavor and crunch, but you can use them raw if preferred. Toasting is recommended for the best taste experience.
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No Bake Chocolate Hazelnut Truffles Recipe
- Total Time: 2 hours 15 minutes
- Yield: 20 truffles 1x
- Diet: Vegetarian
Description
These No Bake Chocolate Hazelnut Truffles combine rich semi-sweet chocolate ganache with crunchy toasted hazelnuts to create an indulgent, elegant treat. The smooth, creamy ganache is flavored with vanilla and sea salt, then coated in either chopped hazelnuts or unsweetened cocoa powder. Perfect for gifting or enjoying as a decadent snack, these truffles require no baking and come together quickly with simple ingredients.
Ingredients
Ganache Ingredients
- 200g (7 oz) semi-sweet chocolate, finely chopped
- 100ml (3.4 fl oz) heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Coating and Filling
- 1/2 cup hazelnuts, toasted and chopped
- Unsweetened cocoa powder (for rolling)
Instructions
- Prepare the Ganache: Heat the heavy cream in a small saucepan over low heat until it just begins to simmer, being careful not to let it boil. Pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for one minute to melt the chocolate, then stir gently with a spatula until the mixture is smooth and glossy. Add the butter, vanilla extract, and sea salt, stirring until the butter has fully melted and is incorporated. Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or until firm enough to scoop.
- Shape the Truffles: Using a small spoon or melon baller, scoop out the chilled ganache. Roll each scoop between your hands to form smooth balls about 1 inch in diameter. Don’t worry about minor imperfections; they add to the homemade charm.
- Add the Hazelnut Crunch: Press a few pieces of the chopped toasted hazelnuts into the center of each truffle during rolling to ensure an even distribution of nuts inside. Then roll the truffles in the remaining chopped hazelnuts or unsweetened cocoa powder to coat completely.
- Chill and Set: Place the finished truffles on a parchment-lined tray and refrigerate for an additional 20–30 minutes. This final chill helps the truffles firm up, making them easier to handle and enhancing their texture before serving or storing.
Notes
- For best results, use high-quality semi-sweet chocolate for a rich flavor.
- Ensure the cream does not boil to prevent grainy ganache texture.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until fragrant and slightly browned. Remove skins by rubbing in a towel if desired.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to sit at room temperature for 10 minutes before serving for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
Keywords: no bake truffles, chocolate hazelnut truffles, easy chocolate truffles, homemade truffles, no bake dessert
