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
Scale
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
