These chocolate and hazelnut truffles look great and are ideal for an after dinner treat.
For interest, this recipe includes a hazelnut inside the truffle, pushed inside the melted chocolate whilst it is still workable, and finished by a dusting of cocoa powder.
Although easy to make, you will have to work quickly as the melted chocolate soon hardens!
Watch How To Make Chocolate Truffles
Get full access to the Home Coffee Shop by purchasing a pass. You will be able to download, save, and print all the recipes. Find out more.
This recipe for chocolate truffles is easy to make, involving little more than melting chocolate and rolling it into balls. However, you will need to work quickly as the chocolate soon hardens!
The truffles look great and are ideal for an after dinner treat. For interest, this recipe includes a hazelnut inside the truffle, pushed inside the melted chocolate whilst it is still workable, and finished by a dusting of cocoa powder.
You could follow the same method and add a dessert spoonful or two of liqueur to the melted chocolate. Other options for dusting are desiccated coconut, hundreds and thousands, and even edible gold or silver stars.
Start by melting the chocolate. I did this in stages in a microwave, heating for bursts of 30 seconds on a low power setting and stirring in between. This needs to be done slowly so as not to spoil the flavour of the chocolate. Use your favourite dark chocolate, rather than ordinary cooking chocolate, as this will improve the taste.
After two to three minutes the chocolate will look deliciously melted and ready for the the cream to be stirred in. The cream will immediately cool the chocolate and help it start to set. Speed is now of the essence. The truffles need to made whilst the chocolate is still workable.
To prevent the truffles sticking, cover a surface with baking paper. Also, prepare the hazelnuts on a plate.
A good trick is to add cooking oil, like rapeseed oil or sunflower oil, to your hands, applied like rubbing in hand soap. This will help prevent the truffles sticking to your hands as you shape them.
I used a heaped teaspoon as a measure for each truffle. Take the chocolate in your hands and squeeze a hazelnut into the middle of it. Roll the chocolate over between your palms, and that’s it!, the truffle is made.
Work quickly to complete the process for all the remaining chocolate. I found that towards the end the chocolate began to stick to my hands, giving a golf ball like texture to the truffles.
If this happens, it is not a problem. I cleaned and re-oiled my hands, and gave all the truffles a final roll which gave their surface a smooth finish.
The final step hides any remaining imperfections. Put some cocoa powder on a plate. If the cocoa is a little lumpy, you may like to sieve it or use a fork to break apart the clumps.
One by one, take the truffles and roll them over in the cocoa powder. So easy to do, and the result is an almost irresistible looking treat!
I made these truffles on the large side, the size of a big marble, as they contained a nut. But if not using nuts, you may prefer them slightly smaller.
The handmade truffles will keep for several days if stored in the fridge, provided your family doesn’t find them. Remove the truffles an hour or so before serving to allow them to reach room temperature.