Chocolate Hazelnut Truffles
This season is all about edible gifts and baking. At least that's what it feels like to me! And this year is no exception... I feel like I have packaged up more truffles, cookies & treats than ever before! And I'm showing no signs of slowing down until the 25th. After which time my blog will go back to its usual naturally sweetened, health-packed treats.
But, until then... bring on all the truffles. Like these chocolate hazelnut ones. I first made these for my husband and then again for a holiday party. And I'll likely make them again for Christmas weekend at home.
I snagged the idea from a Redbook magazine I was flipping through on Thanksgiving. A "Nutella truffle" recipe jumped right out and pretty much hit me. I ripped out the page and put it in my bulging folder of recipes to try that I've clipped from magazines. Because, yes, I still prefer reading magazines and ripping out recipes instead of reading them off a screen or pinning on Pinterest. (Oh, and I knit. So I'm pretty much 29 going on 70... and I'm totally okay with that!)
Bottom line, these are an easy and fun dessert that are sure to please just about everyone. And if you love Nutella, then you'll love these even more!
You can easily make these truffles vegan by using a vegan chocolate hazelnut spread and canned coconut cream! (I buy vegan chocolate hazelnut spread at Whole Foods or online and I swear by Trader Joe's canned coconut cream)
Chocolate Hazelnut Truffles
(adapted from Redbook Magazine)
10-12 oz. good-quality dark chocolate, chopped (60% cacao or higher)
1 12.5 - 13 oz. jar of chocolate hazelnut spread (use a vegan variety, if desired)
3/4 cup heavy cream (or canned coconut cream for vegan version)
1/4 tsp. sea salt
1/2 tsp. pure vanilla extract
1 cup toasted hazelnuts, chopped finely
Make the truffle ganache. Place chocolate, nutella, cream, and salt in a meduim heatproof bowl. Make a double boiler by setting the bowl on top of a saucepan flled with simmering water (2 in. of water). Make sure the water does not touch the bowl of chocolate! Cook, stirring occasionally with a rubber spatula until the mixture is melted and smooth. Remove from heat and let cool for about 10 minutes then stir in the vanilla. Cover and chill in the fridge for about 2 hours until hardened.
Toast the hazelnuts on the stove or in the oven at 350 until lightly toasted, about 10 minutes. Finely chop and place in small bowl.
Let the ganache sit at room temperature for about 10 minutes. Line a baking sheet with parchment paper. Using a small tablespoon-sized scoop or a spoon, scoop the ganache and roll into balls. Then roll the balls in the chopped hazelnuts. Sprinkle with flaked sea salt, if desired.
Keep the truffles chilled in refrigerator until ready to serve. You can also freeze up to 3 months.
Makes about 24-30 truffles, depending on the size.
Hope you all enjoy this one. Try it this weekend!