Chocolate Hazelnut Snowballs

Chocolate-Hazelnut Snowballs

Consider these the chocolate-hazelnut cousin of bourbon balls. The two candies have similar virtues, such as they are both made with very few ingredients and they both improve upon standing. They make a great holiday gift – and bonus – they ship well! I love sending these to my out-of-state friends because I know they’ll survive the journey and taste even better after two days in transit. This ‘snowball’ version is covered in powdered sugar and I just love the wintry look it gives them.

Chocolate-Hazelnut Snowballs
Chocolate-Hazelnut Snowballs

Chocolate wafers are the main component of these snowballs. You can pulverize them in a food processor, or do as I do and put them in a zip top bag and pound them with a rolling pin.

Chocolate-Hazelnut Snowballs

The crumbs, hazelnuts and powdered sugar get mixed in one bowl, while the hazelnut liqueur, corn syrup and espresso powder are mixed in another bowl.

Chocolate-Hazelnut Snowballs

When the two mixtures are combined, you’ll get a thick, sticky black chocolate dough.

Chocolate-Hazelnut Snowballs
Chocolate-Hazelnut Snowballs

I suggest rolling the mixture by the level tablespoonfuls between your palms for the perfect-sized bite. Intermittently spray your hands with cooking spray and you’ll have an easier time shaping them into balls. The small amount corn syrup in this recipe does a good job of holding the mixture together. If you’re totally against using corn syrup then you could substitute honey or molasses, but it will alter the flavor.

Chocolate-Hazelnut Snowballs

Roll ’em twice in powdered sugar for a snowy appearance. 

Chocolate-Hazelnut Snowballs
Chocolate-Hazelnut Snowballs

I’m excited to make another batch of these because I didn’t get enough the first time around! You cannot go wrong with the chocolate-hazelnut flavor combination and the candy’s contrasting textures of crunchy and fudgy makes them irresistible.

Want more giftable goodies? 

Last year’s ninth day advent recipe was 

Spiked Hot Chocolate on a Stick!

Chocolate-Hazelnut Snowballs

Heather Baird
These no-bake, no-cook truffles are so easy to stir together. Toast the chopped hazelnuts for a more pronounced flavor.
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Prep Time 25 mins
10 minutes resting time 10 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • 1/3 cup 80 ml hazelnut liqueur
  • 2 tablespoons light corn syrup
  • 1 teaspoon instant coffee granules
  • 9 ounces 1 package chocolate wafer cookies, finely ground
  • 3/4 cup 150g powdered sugar, plus extra for dusting
  • 3/4 cup 4oz chopped hazelnuts

Instructions
 

  • Combine the liqueur, corn syrup and coffee granules in a small bowl. Stir together until the coffee granules dissolve. Combine the cookie crumbs, 3/4 cup powdered sugar and hazelnuts; stir. Pour the liqueur mixture into the crumb mixture and stir until all the crumbs are moistened. Shape into 1” balls; roll in powdered sugar and let stand for 10 minutes. Roll a second time in powdered sugar.
  • Store in an airtight container.
Keyword chocolate wafers, coffee granules, hazelnut liqueuer
Tried this recipe?Let us know how it was!
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Unknown
Unknown
4 years ago

These sound delicious, chocolate and hazelnut are the perfect combination :).

Rachael xx.
theteacozykitchen.blogspot.co.uk

Tracy | Pale Yellow
Tracy | Pale Yellow
4 years ago

I love your Christmas cookie month! These look so delightful!

Unknown
Unknown
4 years ago
Ghalia
Ghalia
4 years ago

Chocolate hazelnut is definitely one of my favourite flavour combinations ever! These sounds wonderful. Is there anyway this recipe can be adjusted for a non-alcoholic version?

Heather Baird
Heather Baird
4 years ago
Reply to  Ghalia

Hi Ghalia!

Yes, absolutely! You could use hazelnut flavored syrup, the kind you use in coffee or Italian sodas. Monin is my favorite brand, but I'd say there are many good options available. You could check the coffee aisle at your grocery store or local coffee shop. Hope this helps! -h

Kim
Kim
3 years ago

Hi Heather –
How well do these keep? Getting the head start on the Christmas baking 🙂

Heather Baird
Heather Baird
3 years ago
Reply to  Kim

Hi Kim! These keep remarkably well. They mellow a bit (like bourbon balls) which I think improves the flavor. If they are kept airtight you could make them at least a week in advance. You may revisit the powdered sugar situation before serving them. Re-rolling might be necessesary. xo