There is no doubt – all the people love to eat chocolate truffles, and when you offer them your healthy homemade truffles they will easily go for the second and third delicious delight, while sipping a cup of coffee – even if they are on a diet. ;) Chocolate truffles are very easy to make – well, at least these chocolate hazelnut truffles are. You don’t have to bake them, you just need to mix all the ingredients together and roll the ball. So, even if you haven’t done one single dessert by yourself yet, you could make these hazelnut balls like a pro. Also, you can make the mixture, taste it and add some other ingredients at any time during preparation.
Chocolate hazelnut truffles are best to make a day or two ahead, so they are just perfect for your big, festive occasions. Or, you could take a half of all ingredients and make them just for your loved one.
heavy bottomed cooking pot
nut grinder or blender
two bigger mixing bowls
smaller paper cups
150 to 200 grams / 5.3 to 7 ounces sugar
150 grams / 5.3 ounces butter
100 grams / 3.5 ounces dark chocolate
150 grams / 5.3 ounces hazelnuts
250 grams / 8.8 ounces your favorite tea biscuits
200 milliliters / 6.7 fluid ounces water
orange zest from half of orange
for the coating:
½ cup shredded coconut
½ chopped hazelnut
½ cup grated chocolate
Chocolate Hazelnut Truffles Recipe:
Put the hazelnuts into the skillet and roast them on a medium heat for about 7 to 8 minutes, or when their skin becomes dark brown, take them off the heat and let them cool a bit. Put them in some old towel and rub their skin off. Grind them and set aside.
Take cooking pot, add water and sugar and bring it to a boil. Turn off the heat, let it cool for a few minutes, then add chopped chocolate and butter and stir until completely melted. Set it aside.
Put the tea biscuits into the blender and ground it. Now, if you picked a sweeter biscuits, you should use 150 grams / 5.3 ounces of sugar, if they are not as sweet, use 200 gram / 7 ounces of sugar.
Add hazelnuts and tea biscuit into the chocolate mixture, mix well and set one third of a mixture into another bowl, add orange zest in this bowl and mix again. Set bowls in a cool place or in the fridge for one hour at least to harden.
Take the three plates; add chopped hazelnut into one, grated chocolate into another and shredded coconut into third plate. Take both mixtures out of the freezer, roll small balls with wet hands and coat them alternately into chocolate, coconut or hazelnut. Put them on a serving platter and set aside for a couple of hours, best over night, before serving.
You will make about 40 truffles with the same base, but six slightly different tastes. If you like, you can add many other flavors, like rum, cinnamon, or drizzle them with melted chocolate and make your own version of a famous chocolate truffle.