November 29, 2012

Hazelnut Truffles

The idea of cooking with chocolate has always seemed daunting to me. 
As tempting as those cookbook pictures often are, the recipes always seem
too complicated and time consuming, and I can't say I've ever felt up for the challenge.
Then I came across a recipe for almond truffles in the December issue of Coastal Living.

The recipe sounded simple, the list of ingredients was short,
the only unappealing thing about it was the three and a half hours
of chilling that needed to happen before serving. 
That's just torture, having to wait three plus hours to eat a piece of chocolate.
So I decided to give it a try, and let me tell you, it was worth it!
They are so easy to make and are a great little treat serve at holiday parties.

The recipe in the magazine called for almonds, but since I didn't have any almond liqueur
on hand, I decided to swap out amaretto and almonds for Frangelico and hazelnuts.

What you'll need:
1/2 cup heavy whipping cream
8 ounces semisweet chocolate, chopped*
2 tablespoons hazelnut liqueur (Frangelico)
1/2 cup whole roasted hazelnuts

How to make:
Bring cream to a boil over medium heat in a small saucepan.
Remove from heat and add in the chocolate and let stand for 5 minutes.
Stir until the mixture is smooth. Stir in the liqueur. Transfer to a bowl,
cover, and refrigerate until the mixture is chilled (this takes about 2 hours).

While you're waiting, preheat the oven to 275 degrees.
Spread the raw hazelnuts (still in their shells) in a single layer on a pan.
Bake for 20 minutes. Check one of the nuts to make sure they are finished
cooking - the meat should be slightly golden in color when done.
Place the nuts on a cool pan or in a bowl once out of the oven.
Once cool, finely chop and set aside.

Drop chilled chocolate mixture by rounded teaspoonfuls onto
a wax paper lined tray and put back in the refrigerator for 30 minutes.
Remove from refrigerator and, working quickly, use your hands to
shape the chocolate into balls. Then refrigerate for another 30 minutes.

Roll each ball in the hazelnuts to coat and place truffles on a tray.
Refrigerate for 30 minutes or up to 3 days.
Serve at room temperature.

This recipe should make about 3 dozen truffles!

* I used semisweet chocolate chips, mainly because they were on sale and I
didn't have to chop them... I know, as if this recipe wasn't easy enough.


  1. When I first started baking, I was a little intimidated by chocolate as well. But once I worked with it, I realized it wasn't hard at all!

    These look delicious. I think I prefer the hazelnuts over almonds anyway, so kudos.

  2. Hi Lyndsay, I found your blog through Meg's blog, really enjoyed so subscribed immediately! :) Following you on pinterest now too :) x

  3. These look delicious! I'm trying to find some fun treat to bring to a holiday party and these might just be the winner.

    found you on Meagan's blog :)

  4. Yummy, these look awesome. Sweet blog! I'm your newest follower.

    FEST (food, style, travel)

  5. Another to do added to my To Do List!!!

  6. Heavy Whipping Cream? I'm sold.


Thank you so much for taking the time to read and share your thoughts. I love hearing from you!