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Nothing melts in your mouth more than hazelnut truffles with real Frangelico liqueur! These delicious chocolate truffles are so simple to make yet so impressive on your dessert tray – and everyone loves a chocolate truffle!
Real Chocolate Truffles
These are real chocolate truffles, not the ones with cream cheese to hold the together. You use a ganache recipe which is what gives you that silky, smooth texture that truffles are famous for.
How to Make Hazelnut Truffles
Calling these mere hazelnut truffles doesn’t quite cut it. It doesn’t even begin to describe how the inside of each beauty is a melt in your mouth smooth chocolate experience, flavored with a hazelnut liqueur. The outside crunch of toasted hazelnuts adds a texture that makes these perfect.
I am crazy about hazelnuts and a smooth hazelnut chocolate tops my list. These are essentially a ganache inside, which is why they are so creamy and real truffle like.
Ingredients Needed
There are only five ingredients in these little chocolate delights!
- semi-sweet chocolate squares (8 little packages) or 8 oz of your chocolate of choice
- whipping cream
- butter
- Frangelico liqueur
- roasted hazelnuts finely chopped by food processor
Truffle Tips and Tricks
- This is a really messy recipe. You are essentially making a chocolate ganache with the proper ratios to form truffles instead of a cake glaze. You can try wearing kitchen grade plastic gloves or you can just use your bare hands. I just want to warn you that making truffles is a messy endeavor.
- Try to keep your hands and kitchen area a little bit cold and it will help.
- You don’t have to coat these in hazelnuts, feel free to roll them in festive colored sprinkles but the toasted hazelnuts really do bring out the hazelnut flavor.
- If you want to make these liquor free use a hazelnut flavoring.
- These freeze perfectly. Place them in layers between parchment paper in a sealed container and then freeze for up to three months. They might also taste fantastic when frozen.
Happy baking! If you love chocolate goodies make sure to try my rum balls recipe, they are Mr Magpie’s favorite!
Love,
Karlynn
Hazelnut Truffles
Ingredients
- 8 ounces semi-sweet chocolate squares (one box)
- 3/4 cup whipping cream
- 2 tablespoons butter
- 2 tablespoons Frangelico liqueur
- 3/4 cup roasted hazelnuts finely chopped by food processor
Instructions
- Chop up your chocolate into tiny pieces and place into a glass bowl.
- Take your 3/4 cup of whipping cream and put into a small pot with the butter.
- Watching it constantly and stirring it constantly, bring the cream and the butter to a boil.
- Once it’s boiling, pour it over the chocolate bits in the glass bowl. Take a whisk and mix until all the chocolate is melted in and the mixture is smooth.
- Add in two tablespoons Frangelico and mix until creamy.
- Cover and refrigerate, overnight is best, but a few hours will suffice.
- Once the mixture is hardened, it’s time to create the little balls. This is messy, I can’t even sugar coat it. Melon ballers don’t work, there is no trick that I can come up with other than using your hands. Your hands will get horribly, horribly chocolate coated. You have been warned.
- Take a rounded teaspoonful and make into a ball-ish shape. I say “ish”. They can slightly be reshaped after being covered in the hazelnuts once you have clean hands. This will make 24 nicely sized truffles
Notes
Nutrition
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Andrea says
Love these. I use grand marnier instead of frangelico but the same basic idea. I used crushed rice krispies but wasn’t happy with the results. The truffles were just as good though. I’m not sure what nut would go with chocolate orange. I may have to make them again and again to test it out.? thanks Karlynn
Cliff Adamy says
Do you have an easy pffernuise recipe?
The Kitchen Magpie says
No, I don’t! Sorry!
AmandaOsowski says
If we chose not to add the Frangelico what can we use as a substitute?? Thanks!! Can’t wait to make these!
Sherry Mackay says
Oh wow they look just like the Tim Tam truffles I made this week 🙂
Tanya-Dan Tompkins says
Made these …AMAZING !!!
Ida Pence Waterous says
No you are not the only one, we dedicate a whole ROOM to it, our enclosed back porch is where we have appetizers and desserts, we spread a tablecloth on top of our hot tub cover! and YUMMM
The Kitchen Magpie says
Awesome Tanya-Dan Tompkins!! I am so glad that you liked them!
Julie Scriver says
I made this a few days ago, but I used fat free cream as that’s what I had. Came out too soft, like a mousse. Kept in the fridge for day, ate some with my ice cream (good), then I mixed it up with crushed pecans, rolled in a disc, added a whole roasted hazelnut in the center, then rolled it into a ball shape and rolled in in crushed hazelnuts. OMG!!! Better than Ferrero Rocher. Winner Winner! All I’m missing is the gold foil wrapper. PS, used thin vinyl gloves and rolling wasn’t as messy.
Julie Scriver says
Another great recipe just in time for the holidays! I just got back from SS with all the ingredients to make the Turtle Cookie bar and you post another recipe to tempt me! AAAAAK I have a 151 proof Rum Ball recipe that I make every Christmas. Now I might have to have 2 different kinds of balls on my sweet table. You bad!
Julie Scriver says
a question: when you add the Frangelico to the choc/cream mixture, doesn’t it seize the choc?
The Kitchen Magpie says
That is a truly sucky allergy!
Nicole Ebbesen Rowan says
you are a cruel women (I’m feeling sorry for myself and my hazelnut allergy)
Tammy Miller says
For those who aren’t a fan of hazelnuts, but find this too good to pass up try crushed Rice Krispies for the outer layer
Jess says
My favourite recipe this holiday season!
A Canadian Foodie says
OH yeah, baby – now you’re talkin’! I made my own truffles for years… you can see some in my gallery. I taught myself how, too. I love the callebault Chocolate at Superstore in the bulk section – especially the dark. Lately I have a tooth for Valrhona Manjari – but, they are all good!
🙂
valerie