Chocolate Hazelnut Truffles

Creamy, soft bites of true happiness…

More experimentation! More stress! More food!

I’ve been trying different recipes for creamy chocolate truffles. My original goal was something akin to the Kinder Bueno’s creamy goodness, and even though the result was not perfect, I am EXTREMELY proud of these…



  • milk chocolate
  • double cream
  • hazelnuts
  • butter

And that’s it!

Now… since this is an experiment, I have no idea what the measurements were.

So you too can experiment!

The ratio of chocolate to cream to hazelnuts to butter (for the paste) = 2:1:4:2

  1. Heat your hazelnuts in the oven at 200’C until the skin begins to crack. Remove and place into a cloth towel, wrapping them tightly. Leave like this for roughly 10 minutes.
  2. Keeping the hazelnuts bound, rub them together so that the skin falls off and remains in the cloth. Take the now pale brown nuts out and blend them until the mixture turns smooth and the natural oils are brought out. The result should be a creamy, more fluid peanut-butter consistency.
  3. In the meantime, melt the chocolate and allow it to cool, but not become stiff. Add this and an equal measure of non-melted butter to the nut paste and mix. Whip the cream until it is thick, but be careful not to over-whip it. Fold this into the mixture, then place the bowl in the fridge for half an hour. 18869749_1538910492847766_72493302_o.jpg
  4. Once the mixture has chilled, place it in a piping bag and form small long shapes on a greased tray. Place this in the fridge for a further half hour so that it can harden. During this time, melt some more chocolate and allow it to cool. If it is too thick, add some oil to thin it out. Take a small portion of this chocolate and smear it on a flat, preferably glass, board. Place this in the fridge until it is completely hard.
  5. Remove the board and scrape the chocolate off until you have many flakes. Place these in a bowl. Now, take the chilled paste pieces. Dip them in the melted chocolate then in the flakes. Put the finished truffles back on the tray and chill in the fridge again. Once hard, they are ready to serve!!

You can always switch up this recipe if you like. Other nuts will produce oil similarly, so instead of hazelnuts you could use peanuts or almonds!

These are also amazing as a gift. I alternated different colour chocolates and wrapped them nicely as a going-away present for a friend.


Velvet Spice


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