Truffle making is low effort with major payoff, and that’s why they’re great to make at Christmastime. If you can stir together chopped chocolate and steaming heavy cream at a 2:1 ratio, then you can make melt-in-your-mouth chocolate truffles that will rival any fancy chocolatier’s.
These particular truffles feel extra festive, and the recipe is simple. Add a little bit of hazelnut liqueur or extract to the mix, refrigerate, roll, and then toss in chopped hazelnuts. The end result is an uncomplicated approximation of Ferrero Rocher.
Some people like to wear plastic gloves when they roll chocolate ganache, but I’m more hands-on (literally!). The rolling part is messy but if you know this going into the endeavor, you can embrace chocolate covered palms and spoon handles. Keep a damp kitchen towel close to wipe your hands while working and that will make things more comfortable.
Since there are just four ingredients in this recipe, you’ll want to use the best of each. You can make these truffles using chocolate chips (in a pinch), but I suggest using high quality bars. Valrhona is my favorite brand, but there are many good brands on the market (Callebaut, Scharffen Berger). Hazelnuts can be found already chopped in the baking aisle at the grocery store, or in the bulk foods section.
I flavored the ganache with Frangelico liqueur, but you could also use hazelnut extract. If the outer coating of chopped hazelnuts is plenty enough nutty goodness for your taste, then you may omit the liqueur or extract from the recipe completely.
These truffles look extra spiffy in gold foil mini cupcake papers. Consider it a nod to their gold-wrapped factory-made cousins.
- 8 ounces quality chocolate I like Valrhona
- 1/2 cup heavy cream
- 1 1/2 tablespoons hazelnut liqueur or 1 teaspoon hazelnut extract
- 1 1/2 cups about 7 ounces chopped hazelnuts
- Chop the chocolate into fine pieces with a large chef’s knife. Place the chocolate in a large bowl. Heat the heavy cream in a small saucepan over medium-high heat until steaming but not boiling. Pour the hot cream over the chocolate. Let stand for 2 minutes and then slowly stir the mixture with a whisk. When the chocolate begins to incorporate, whisk a bit faster; mix until smooth and combined.
- Add the hazelnut liqueur and stir until incorporated. Transfer the ganache to the refrigerator and let it stand until the ganache is set, about 1 hour.
- Place the hazelnuts in a bowl.
- Use a tablespoon to scoop the ganache from the bowl and quickly roll between your palms. Drop the rolled ganache into the hazelnuts and turn to coat. Place the truffle in a mini cupcake liner or candy cup. Repeat process with remaining ganache.
- Place truffles in an airtight container and store them in the refrigerator. You may also stack them in a festive holiday tin with a tightly fitting lid.