Best 11 Bittersweet Chocolate And Hazelnut Truffles Recipes

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Indulge in a symphony of flavors with these exquisite Bittersweet Chocolate and Hazelnut Truffles. Crafted with the finest bittersweet chocolate, each truffle bursts with rich, decadent notes complemented by the smooth, nutty flavor of roasted hazelnuts. Whether you're a seasoned chocolatier or a novice baker, this collection of recipes offers a delightful journey into the world of truffle-making. Discover the classic simplicity of the Original Bittersweet Chocolate Truffles, or elevate your taste buds with the Hazelnut Truffles adorned with chopped hazelnuts. For a touch of sophistication, try the White Chocolate Truffles with Hazelnut Praline, where the creamy white chocolate ganache meets a crunchy hazelnut praline center. And for those who crave a touch of indulgence, the Dark Chocolate Truffles with Salted Caramel will tantalize your senses with a luscious salted caramel center encased in a rich dark chocolate shell. Prepare to impress your loved ones or indulge in a moment of pure bliss as you savor these delectable Bittersweet Chocolate and Hazelnut Truffles.

Let's cook with our recipes!

BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

Categories     Candy     Chocolate     Dessert     Christmas     Valentine's Day     Oscars     Edible Gift     Bon Appétit

Yield Makes about 30 truffles

Number Of Ingredients 6

Truffle base
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided
Chocolate coating
8 ounces high-quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)

Steps:

  • For truffle base:
  • Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
  • Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
  • Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
  • For chocolate coating:
  • Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
  • Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

Steps:

  • In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

Nutrition Facts :

BITTERSWEET-CHOCOLATE TRUFFLES



Bittersweet-Chocolate Truffles image

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter-it's your house!

Provided by Jody Williams

Categories     Bon Appétit     Dessert     Chocolate     Dark Chocolate     Milk/Cream     Grappa     Christmas     New Year's Eve

Yield Makes about 24

Number Of Ingredients 6

8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons grappa, plus more for serving
Pinch of kosher salt
3/4 cup cocoa powder
Clementines, amaro, bourbon, and/or dark rum (for serving)

Steps:

  • Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
  • Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
  • Do Ahead
  • Ganache can be made 3 days ahead. Keep chilled.

HAZELNUT TRUFFLES



Hazelnut Truffles image

Provided by Ina Garten

Categories     dessert

Time 9h55m

Yield 20 truffles

Number Of Ingredients 7

1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
  • Chop the chocolates finely and place in a bowl.
  • Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
  • With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

CHOCOLATE HAZELNUT TRUFFLES



Chocolate Hazelnut Truffles image

Categories     Candy     Chocolate     Nut     Dessert     Bake     Christmas     Edible Gift     Hazelnut     Gourmet

Yield Makes about 80 truffles

Number Of Ingredients 15

For hazelnut base
Unsweetened cocoa powder for dusting
1 cup hazelnuts, toasted , loose skins rubbed off with a kitchen towel, and cooled
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/2 stick ( 1/4 cup) unsalted butter
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 large whole eggs
For ganache
2 large egg yolks
1 cup heavy cream
1/8 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: a small metal offset spatula

Steps:

  • Make hazelnut base:
  • Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
  • Finely grind nuts in a food processor with flour, sugar, and salt.
  • Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
  • Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
  • Make ganache:
  • Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
  • Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
  • Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
  • Serve truffles cold or at room temperature.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate (recommended: Lindt)
1/2 pound good semisweet chocolate (recommended: Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

BITTERSWEET CHOCOLATE AND HAZELNUT TRUFFLES



Bittersweet Chocolate and Hazelnut Truffles image

Categories     Candy     Chocolate     Nut     Dessert     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 30.Makes about 30

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 tablespoons whipping cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
6 tablespoons ground toasted hazelnuts
1 1/2 cups hazelnuts, toasted, chopped

Steps:

  • Place chocolate in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate; let stand 2 minutes. Whisk until smooth. Mix in brandy and vanilla. Cool completely, stirring occasionally, about 30 minutes.
  • Using electric mixer, beat chocolate mixture until fluffy and lighter in color, about 4 minutes. Mix in 6 tablespoons ground hazelnuts. Cover and refrigerate truffle mixture until firm, about 2 hours.
  • Line baking sheet with waxed paper. Place 1 1/2 cups chopped nuts in another medium bowl. Fill glass with hot water. Dip 1-inch-diameter melon baller into water, then into truffle mixture, forming round truffle. Drop truffle into nuts; roll to coat completely and press to adhere. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour. (Can be made 2 days ahead; keep chilled.)

BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

HAZELNUT CHOCOLATE TRUFFLES



Hazelnut Chocolate Truffles image

Categories     Candy     Chocolate     Chill     Hazelnut     Pastry     Boil

Yield 60 1-inch truffles

Number Of Ingredients 4

2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned, finely ground hazelnuts
3 to 4 tablespoons cocoa powder

Steps:

  • Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
  • Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
  • Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
  • Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining ground hazelnuts on top of them, before the chocolate sets up.
  • Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
  • VARIATIONS
  • Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners' sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts both inside and outside the truffles.
  • White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
  • Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
  • Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, and substitute finely chopped almonds for the hazelnuts.
  • Praline Truffles: Substitute finely ground praline (page 147) for the hazelnuts.

CHOC HAZELNUT TRUFFLES



Choc hazelnut truffles image

Wrap these decorative chocolates in cellophane and pack in boxes to give as gifts or simply bring out after dinner to wow your guests

Provided by Good Food team

Categories     Treat

Time 35m

Yield Makes about 25

Number Of Ingredients 5

175ml double cream
200g bar dark chocolate , finely chopped
1 tbsp Frangelico or 1 tsp vanilla extract
50g hazelnut , roughly chopped
different coloured sprinkles and edible glitters

Steps:

  • In a small saucepan, bring the cream to the boil. Remove from the heat and pour over the chopped chocolate. Gently stir the mixture until smooth, then add the alcohol or vanilla extract and hazelnuts. Cover and put in the fridge for 30 mins or until the mixture is thick but not solid.
  • Scoop out teaspoons of the mixture and roll into small balls with your hands. Put each of your sprinkles or glitters onto separate small plates or bowls. Roll each truffle into the sprinkles or glitter to coat, then chill again to firm up. Will keep chilled for 1 week, or freeze for up to 1 month without the decoration.

Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein

BITTERSWEET TRUFFLES



Bittersweet Truffles image

These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 24

Number Of Ingredients 3

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

Steps:

  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
  • Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
  • With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Nutrition Facts : Calories 65 g, Fat 5 g, Protein 1 g

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the taste of your truffles. Look for a chocolate with a cocoa content of at least 70%.
  • Temper your chocolate: Tempering chocolate is a process of heating and cooling it to give it a smooth, glossy finish and a stable texture. It's not essential, but it will make your truffles look and taste even better.
  • Chill your truffles before coating them: This will help the coating to set more quickly and evenly.
  • Use a variety of toppings: You can coat your truffles in cocoa powder, chopped nuts, sprinkles, or even edible glitter. Get creative and have fun!
  • Store your truffles in the refrigerator: Truffles can be stored in the refrigerator for up to two weeks. Bring them to room temperature before serving.

Conclusion:

These bittersweet chocolate and hazelnut truffles are a delicious and elegant treat that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a special dessert, give these truffles a try. You won't be disappointed!

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