When my middle daughter was two, we found her eating a chocolate bar that had been hidden away. It was fancy, dark, and very bitter – a gift my husband got at work. We had tasted it and then put it aside to use in some future recipe that called for unsweetened chocolate. It contained about 92% cocoa. While I love dark, bittersweet chocolate, even for me, it was too much. Somehow, my daughter got to it and was unphased by the fact that it contained almost no sugar. She was happily munching on it, her mouth and hands covered in chocolate. She looked up and smiled. That’s the day we realized we had a true chocolate lover on our hands. I may be partially at fault. I had chocolate cravings daily when I was pregnant with her. Hormonal mother to blame. Sorry Isabella…and you’re welcome.
She’s a teenager now and still a true chocolate enthusiast. I made these Dark Chocolate Hazelnut Truffles for her this week because 1) she had a rough week and 2) I had a rough a week. Chocolate is cheaper than therapy. Not sure what I would do without it. And, here’s a scary thought – the world was facing a chocolate shortage last year. Luckily, that has recently turned around and we are now experiencing a surplus, which hopefully means chocolate prices will drop, which means truffles for years to come.
These little balls of dark chocolaty goodness are delicious – rich, smooth, and luxurious. They are easy to make, if you don’t mind getting a little messy. The ingredients are few and simple – dark chocolate, chocolate hazelnut spread (such as Nutella), heavy cream, a small amount of brewed coffee, vanilla, and hazelnuts & cocoa powder for rolling the truffles in. I used 4 ounces of bittersweet and 4 ounces of semisweet chocolate, but you can use all semisweet if you don’t like your truffles too dark. Also, the flavorings (coffee & vanilla) are easy to substitute. Frangelico (hazelnut liqueur) or Irish Cream would be delicious. As far as the truffle coating goes, the possibilities are endless. Here, I used ground toasted hazelnuts and dark cocoa powder. Other ideas – toasted coconut shavings, powdered sugar, sprinkles, finely crushed cookies, and colored chocolate candy coating.
Making these Dark Chocolate Hazelnut Truffles is a simple 4 step process. First, the chocolate and cream are heated in the microwave until the chocolate is melted. Next, the chocolate hazelnut spread is added. After allowing the chocolate mixture to chill in the refrigerator for about an hour, a teaspoon or melon baller is used to measure out the chocolate and the truffles are shaped into little balls. The last step is to coat the truffles in ground hazelnut, cocoa, or the topping of your choice.
Good news: Dark chocolate that is at least 70-85% cocoa is very good for your health (when eaten in moderation). It is an excellent antioxidant, may improve blood flow, help to lower blood pressure, can improve brain function, and offers protection from cardiovascular disease. Thank you, chocolate. More reasons to love you.
These amazing truffles were fun to make and disappeared in less than 24 hours. They are special, but easy. If you’re a chocolate lover, I encourage you to give these a try. I think they will make you happy.
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New York Times Chocolate Chip Cookies
Dark Chocolate Hazelnut Truffles
These Chocolate Hazelnut Truffles are rich, luscious, and a special treat for holidays or any time of the year. Easy to make too!
- 4 ounces semisweet chocolate, chopped
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup heavy cream
- 1/4 cup chocolate hazelnut spread
- 1 Tablespoon brewed coffee (or other flavorings)
- 1/4 cup finely chopped or ground hazelnuts (toasted if desired (see note))
- 1/4 cup cocoa powder
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Place chocolate and heavy cream in microwave save bowl and heat for 45 seconds. Stir and heat for another 20 seconds if necessary, until chocolate is melted. Repeat if needed.
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Add chocolate hazelnut spread, coffee, and vanilla. Stir until incorporated. Cover bowl and place in refrigerator to chill and firm up for about one hour or until firm enough to shape into truffles.
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Using a melon baller or a teaspoon, spoon out chocolate mixture and roll into small balls.
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Place ground hazelnuts and cocoa powder in separate shallow dishes. Roll truffles in toppings. Store in refrigerator.
To toast hazelnuts: Place roughly chopped hazelnuts in small ungreased skillet over medium heat and toast until light brown and aromatic. Do not walk away as they burn quickly. Once toasted, chop very finely.
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