We made it to Friday! If there’s ever a need for chocolate* the time is now.
*A double dose of chocolate.
Let’s get back in touch with candy addiction today. I took a break from candy when my book tour ended earlier this year. My teeth hurt. But actually, my candy thermometer broke. Overuse perhaps? Or maybe because I dropped it into a sink full of water. Again. But we won’t be needing that thing today because all you need to make truffles is a spoon. And self control.
Oh and some awesomely delicious ingredients by the names of: hazelnuts, quality chocolate, Nutella, butter, and cream.
These truffles are a deep dark chocolate hazelnut crunch experience and I’m thrilled for you to make them this holiday season. Homemade chocolate truffles are a combination of cream and pure chocolate. This combination is also referred to as chocolate ganache, an emulsion. An emulsion is a mixture of two incompatible liquids: oil (cocoa butter) and water (cream). Mixing them together requires some TLC. Stir it together softly and slowly. Rigorous stirring may introduce air bubbles, creating an oil film on the surface after it sets. You definitely don’t want that.
When recipes have very few ingredients, it’s important to choose quality. You need pure chocolate, not chocolate chips, as they contain stabilizers that prevent them from melting properly. Great for chocolate chip cookies, but not ideal for recipes like this. Some pure chocolate bar brands I reach for: Baker’s, Ghirardelli, or Lindt “Excellence” chocolates. Toasted hazelnuts will go inside the truffle mixture as well as sprinkled on top. Smooth chocolate, crunchy toasted hazelnuts. It’s all so beautiful. Remember what I said about quality? Use Diamond of California, always has been and always will be my favorite.. Begin melting the chopped chocolate in the microwave, but not melt it completely. Then we’ll pour warm cream on top and stir the two together. Remember, gentle stirring. Once smooth, you’ll stir in Nutella and softened butter. It’s basically homemade chocolate ganache with Nutella, butter, and hazelnuts. YUM!
Lastly, the chopped toasted hazelnuts:
Cover with plastic wrap pressed directly on the surface. You want it completely protected. Chill it in the refrigerator, then roll. If you’ve ever made homemade truffles, rum balls, or Oreo balls before, you know that rolling is always a little messy. You’ll get chocolate on your hands, so have a kitchen towel or paper towels handy to wipe your palms clean as you roll. The reason it’s so sticky? We want a soft and smooth truffle. The trade off is a sticky situation.
Tip: If you find that the mixture is too soft, roll it as best you can then let the balls sit out at room temperature to briefly dry for 20 minutes or so. Go back and roll them each out to smooth the surface. Much easier now!
It’s the return of the mighty spiral swirly dipping tool! Let me explain. I always use this dipping tool set when I dip truffles and candies.. Basically, dunk the entire truffle into the melted or tempered chocolate then lift out with the spiral tool. Quickly flip it over onto a lined baking sheet then make a little swirl motion as you lift the tool off the truffle.
Drizzle with any extra chocolate you have leftover then sprinkle with crushed hazelnuts. If you’ve never made truffles at home before, the time is now. There is truly nothing more satisfying than sinking your teeth into a homemade truffle, especially a truffle that’s smooth, soft, and hazelnutty crunchy. ♥
Think of them as Nutella tart or Nutella crinkle cookies in candy form. With extra chocolate on top. 😉
PS: I’m super thorough in my instructions, don’t be nervous!
Sweet, rich, and nutty chocolate hazelnut crunch truffles with Nutella.
