No Bake Chocolate Hazelnut Truffles Recipe

Introduction

No Bake Chocolate Hazelnut Truffles offer a rich, creamy treat that’s surprisingly easy to make at home. These bite-sized delights combine smooth chocolate ganache with crunchy toasted hazelnuts, perfect for sharing or gifting.

Ingredients

• 200g (7 oz) semi-sweet chocolate, finely chopped
• 100ml (3.4 fl oz) heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup hazelnuts, toasted and chopped
• Unsweetened cocoa powder

Instructions

1. Step 1: Heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Avoid boiling. Pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for one minute, then stir gently with a spatula until smooth. Add the butter, vanilla extract, and sea salt to the warm ganache. Stir until the butter fully melts and the mixture is glossy. Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or until the ganache is firm enough to scoop.
2. Step 2: Use a small spoon or melon baller to scoop the chilled ganache. Roll the ganache between your palms to form smooth balls about 1 inch in diameter. Slight imperfections in shape are fine.
3. Step 3: Press a few chopped hazelnuts into the center of each truffle as you roll, ensuring they are evenly distributed. Roll the formed truffles in the remaining chopped hazelnuts or cocoa powder until fully coated.
4. Step 4: Arrange the truffles on a parchment-lined tray. Refrigerate for an additional 20–30 minutes to allow them to firm up before serving or storing.

Tips & Variations

• For a different crunch, try using toasted almonds or pecans instead of hazelnuts.
• Adding a pinch of cinnamon or chili powder to the ganache can add a warm, spicy flavor.
• Use dark chocolate for a more intense, less sweet truffle.
• For easier rolling, briefly warm your hands or dust them lightly with cocoa powder.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for about 10 minutes before serving for the best texture. Truffles can also be frozen for longer storage; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, milk chocolate works well if you prefer a sweeter, creamier truffle. Just be aware it will affect the overall sweetness and texture slightly.

How do I toast hazelnuts properly?

To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, shaking the pan halfway through. Once toasted, rub them in a clean kitchen towel to remove the skins before chopping.

No Bake Chocolate Hazelnut Truffles Recipe

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4.8 from 67 reviews

These No Bake Chocolate Hazelnut Truffles combine a smooth, rich ganache with a crunchy hazelnut coating, offering a decadent, easy-to-make treat. Perfect for chocolate lovers, these truffles require no baking and can be prepared in just a few hours, making them an ideal homemade gift or dessert.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Ingredients

Scale 1x2x3x

For the Ganache

• 200g (7 oz) semi-sweet chocolate, finely chopped
• 100ml (3.4 fl oz) heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

For the Coating and Filling

• 1/2 cup hazelnuts, toasted and chopped
• Unsweetened cocoa powder (for rolling)

Instructions

1. Prepare the Ganache: Heat the heavy cream in a small saucepan over low heat until it just begins to simmer, making sure not to boil it. Pour the hot cream over the finely chopped semi-sweet chocolate placed in a heatproof bowl. Let it sit for one minute, then gently stir with a spatula until the mixture is smooth and silky. Add the unsalted butter, vanilla extract, and sea salt, stirring until the butter melts completely and the ganache becomes glossy. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 2 hours until the ganache firms up and is scoopable.
2. Shape the Truffles: Once chilled, use a small spoon or melon baller to scoop out portions of the ganache. Roll each portion between your palms to form smooth balls approximately 1 inch in diameter. Don’t worry if the shapes aren’t perfect, rustic truffles add to the charm.
3. Add the Hazelnut Crunch: As you roll each truffle, press a few chopped hazelnuts into the center to add texture and surprise inside. Then roll the truffles in the remaining chopped hazelnuts or alternatively, in unsweetened cocoa powder for a different coating, ensuring they are fully covered.
4. Chill and Set: Place the coated truffles on a parchment paper-lined tray and refrigerate for an additional 20 to 30 minutes. This final chilling step helps the truffles firm up, making them ready to serve or store.

Notes

• Ensure the cream is hot but not boiling to prevent the chocolate from seizing.
• Use high-quality semi-sweet chocolate for the best flavor and texture.
• Toast the hazelnuts beforehand to bring out their natural oils and enhance their crunch and flavor.
• Truffles can be stored in an airtight container in the refrigerator for up to one week.
• Let the truffles sit at room temperature for a few minutes before serving for a creamier texture.

Keywords: no bake chocolate truffles, hazelnut truffles, chocolate ganache, easy homemade truffles, chocolate hazelnut dessert