Luxurious, rich, and irresistibly smooth, these Dark Chocolate Hazelnut Truffles bring together the classic Italian pairing of dark chocolate and hazelnuts in a melt-in-your-mouth confection. Perfect for celebrations, gifting, or simply treating yourself, these truffles deliver pure chocolate bliss with minimal effort.
Why You’ll Love This Recipe
These truffles offer a luscious center made from silky ganache enhanced with Nutella, butter, and fragrant hazelnuts. They require no baking, come together quickly, and can be easily customized. Their elegant look and intense flavor make them perfect for holidays, dinner parties, or whenever you want something indulgent yet surprisingly simple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1/3 cup Nutella
1 1/2 tablespoons unsalted butter
1 to 2 tablespoons Frangelico liqueur (optional)
1 cup ground hazelnuts, divided
1/4 cup cocoa powder
Directions
Place the chopped bittersweet chocolate in a heatproof bowl and pour in the heavy cream.
Warm the mixture in the microwave in 15-second intervals, stirring after each round, until smooth and fully melted.
Add the Nutella, butter, and Frangelico (if using). Stir until the mixture becomes silky and uniform. If needed, microwave for an additional 10 seconds to help everything blend.
Mix in 1/2 cup of the ground hazelnuts until evenly incorporated.
Refrigerate the mixture for 1–2 hours, or until firm enough to scoop and roll.
Once set, scoop out about 1 tablespoon of ganache and roll into 1-1/4-inch balls. Work quickly and place them on a parchment-lined tray.
When all truffles are rolled, refrigerate them again for 30 minutes to firm up.
Roll half of the chilled truffles in cocoa powder. Roll the remaining half in the remaining ground hazelnuts, pressing lightly so the coating adheres. If the hazelnuts do not stick well, let the truffles warm slightly at room temperature and roll again.
Serve immediately or chill until ready to enjoy.
Servings and timing
This recipe makes approximately 24 truffles.
Prep time: about 20 minutes of active hands-on work.
Chilling time: 1–2 hours for the ganache to firm plus 30 minutes after shaping.
Total time: approximately 2 to 3 hours, mostly inactive.
Variations
Use orange zest or a splash of orange extract for a citrus-chocolate twist.
Swap Nutella with another hazelnut spread for a slightly different sweetness and texture.
Coat truffles in finely chopped toasted hazelnuts for extra crunch.
Roll truffles in powdered sugar for a lighter exterior.
Add a pinch of sea salt on top for a gourmet finish.
Mix in a small amount of instant espresso powder for mocha-flavored truffles.
Use milk chocolate instead of dark for a sweeter version.
Add cardamom or cinnamon for a warm spice profile.
Storage/Reheating
Store the truffles in an airtight container in the refrigerator for 1–2 weeks. Allow them to sit at room temperature for 10–15 minutes before serving for the best texture. These truffles do not require reheating.
FAQs
How long do homemade chocolate truffles last?
They keep well for 1–2 weeks in the refrigerator when stored in an airtight container.
Can I freeze these truffles?
Yes, freeze them in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Can I make these truffles without Nutella?
Yes, substitute another hazelnut spread or a different nut butter. Adjust sweetness as needed.
Do I need the Frangelico liqueur?
No, it’s optional. It adds hazelnut depth but the truffles are delicious without it.
Can I roll the truffles in something other than cocoa or hazelnuts?
Yes, try shredded coconut, powdered sugar, or finely chopped nuts.
Why is my ganache too soft to roll?
It likely needs more chilling time. Refrigerate longer until firm.
Why is my ganache grainy?
The chocolate may have overheated. Heat gently and stir continuously for a smooth result.
Can I use milk chocolate instead of dark?
Yes, but the truffles will be sweeter and softer in texture.
What type of chocolate works best?
Good-quality bittersweet or dark chocolate melts smoothly and provides a rich flavor.
Can I make these ahead of time?
Absolutely. They’re even better the next day as the flavors develop.
Conclusion
These Dark Chocolate Hazelnut Truffles deliver decadent flavor with minimal effort, making them ideal for both everyday indulgence and special occasions. With their creamy ganache center, delicate coatings, and rich Italian-inspired profile, they’re a treat that never disappoints. Enjoy them chilled, gift them to loved ones, or savor them slowly with a cup of coffee or a glass of wine.
These Dark Chocolate Hazelnut Truffles are rich, creamy, no-bake confections made with silky ganache, Nutella, and ground hazelnuts. Coated in cocoa or crushed nuts, they deliver luxurious flavor with minimal effort—perfect for gifting or indulging.
Ingredients
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1/3 cup Nutella
1 1/2 tablespoons unsalted butter
1 to 2 tablespoons Frangelico liqueur (optional)
1 cup ground hazelnuts, divided
1/4 cup cocoa powder
Instructions
Place chopped chocolate in a heatproof bowl and add heavy cream.
Microwave in 15-second intervals, stirring between each, until smooth and melted.
Add Nutella, butter, and Frangelico (if using). Stir until smooth. Microwave briefly if needed to blend fully.
Mix in 1/2 cup ground hazelnuts until evenly combined.
Refrigerate the ganache for 1–2 hours until firm enough to scoop.
Scoop out 1 tablespoon portions and roll into 1-1/4-inch balls. Place on a parchment-lined tray.
Refrigerate truffles for another 30 minutes to firm.
Roll half the truffles in cocoa powder and the other half in remaining ground hazelnuts. Press gently to help coatings stick.
Serve immediately or chill until ready to enjoy.
Notes
Chill longer if the ganache is too soft to roll.
Let truffles rest at room temperature before serving for the best texture.
Use quality bittersweet chocolate for smooth melting and rich taste.
For a crunchier finish, use toasted chopped hazelnuts instead of ground.
Flavor develops further after a day in the fridge—great for make-ahead treats.
