Ingredients:

  • 1 cup (140g) Hazelnuts, skin-on
  • 1 cup (240ml) Heavy Cream (35% fat content or higher)
  • 12 oz (340g) Dark Chocolate, finely chopped (at least 70% cacao)
  • 2 tablespoons (30g) Unsalted Butter, softened
  • 1/4 teaspoon Flaky Sea Salt, such as Maldon
  • 2 tablespoons (30ml) Hazelnut Liqueur (like Frangelico), optional
  • 8 oz (225g) Dark Chocolate, finely chopped (at least 70% cacao)
  • 1 tablespoon (15ml) Vegetable Oil (or coconut oil)
  • 1/2 cup (70g) Toasted Hazelnuts, finely chopped (reserved from earlier)

Instructions:

  1. Preheat oven, spread hazelnuts on a baking sheet, and toast until fragrant and skins crack (approximately 10-12 minutes).
  2. Wrap toasted hazelnuts in a clean kitchen towel and rub vigorously to remove as much skin as possible.
  3. Chop half of the toasted, peeled hazelnuts finely for coating. Set aside. Roughly chop the remaining half.
  4. Heat cream in a saucepan until almost boiling. Pour over chopped chocolate in a heatproof bowl. Let sit for a minute to soften the chocolate.
  5. Gently whisk the cream and chocolate until smooth and glossy. Stir in softened butter, sea salt, and hazelnut liqueur (if using). Fold in the roughly chopped toasted hazelnuts.
  6. Cover the ganache and refrigerate for at least 2 hours, or preferably overnight, until firm enough to scoop.
  7. Use a small cookie scoop or melon baller to scoop even portions of the chilled ganache. Roll gently between your palms to form balls. Place on a parchment-lined baking sheet.
  8. Return the scooped truffles to the refrigerator for another 30 minutes to firm up.
  9. Melt the coating chocolate with vegetable oil in a double boiler or heatproof bowl over simmering water, stirring until smooth. (Optional: Temper the chocolate for a glossy finish).
  10. Dip each chilled truffle into the melted chocolate, using a fork or dipping tools. Let excess chocolate drip off.
  11. Immediately roll the chocolate-covered truffle in the finely chopped toasted hazelnuts, pressing gently to adhere.
  12. Place the coated truffles back on the parchment-lined baking sheet and refrigerate until the chocolate is set. Enjoy your Decadent Nutty Chocolate Truffles!