Tuesday, December 15, 2009

Dark Chocolate Truffles with Toasted Hazelnuts

Do you love chocolate as much as I do? Are you a certified, card-carrying, chocoholic? If so, you will love these tasty little morsels!

For me, nothing but dark chocolate can ring my bell. I made these truffles with a combination of bittersweet and semi-sweet chocolate by Scharffen Berger. The combination of the dark chocolate and toasted hazelnuts is exquisite!

I know they will make a lovely addition to my holiday dessert tray!

Make these and have a little bell-ringing of your own :)

Dark Chocolate Truffles with Toasted Hazelnuts
Recipe adapted from Epicurious
~from Savoring Time in the Kitchen
Printable Recipe

4 ounces bittersweet chocolate, chopped
4 ounces semi-sweet chocolate, chopped
1/2 cup plus 2 tablespoons whipping cream
1 tablespoon cognac (or brandy)
1/4 teaspoon vanilla extract
1-1/2 cups of toasted hazelnuts, chopped small (reserve 1/3 cup for adding to truffle batter)

Place the chopped chocolate in medium bowl, preferably metal but I used an oven-proof glass bowl. Bring the cream to a simmer in small saucepan. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Mix in cognac or brandy and vanilla. Cool for 30 minutes, stirring every 10 minutes.

Using an electric mixer, beat the chocolate/cream mixture until fluffy and lighter in color, about 4 minutes. Add 6 tablespoons of finely chopped hazelnuts. Cover and refrigerate until firm, about an hour or so.

Line a baking sheet with parchment paper or waxed paper. Place the remaining chopped nuts in another medium bowl. Dip a melon-baller into a glass of hot water and then into the cold truffle mixture, forming round truffle. (I had to round them with my hands afterward). Place the truffle into the chopped nuts and roll around to coat completely, pressing in the nuts so they stick. Place on prepared sheet. Repeat with remaining truffle mixture and nuts. Cover and chill until firm, about 1 hour.

Chocolate truffles can be stored, covered, in the refrigerator for up to two weeks or in the freezer for up to two months.



  1. Ding a ling a ling, oh what I wouldnt give for one of those right now, delicious.

  2. They look like ornaments themselves:)

    I know you and chocolate:) They look so festive! Thanks!

  3. I've never made truffles but the recipe looks so good and doable I'm going to give it a go. You got me with the hazelnuts.

  4. Dark chocolatee definitely rings my bell. These truffles wouldbe over the top! Just beautiful. Perfect for the holiday table.

  5. Your truffles sound amazing! Thanks for sharing :)

  6. Beautiful balls, Susan! I'm sorry I just came over from Barb's last post where size mattered, and now you have chocolate balls :) They look fantastic!

  7. Nice work on the truffles, they came out perfect! However I did notice one by one... missing from one photo to the next... *Grin*
    ~Merry Merry~
    ~Really Rainey~

  8. I am with you on the dark chocolate front. Milk chocolate just doesn't do it for me. These look amazing with the hazelnuts sprinkled on them. I have been seeing truffles everywhere in the blog world lately. Lesson learned. I need to make them.

  9. My bell is ringing loud and clear :) These sound wonderful and I can't wait to try them...maybe with a little milk choc mixed in, LOL!

  10. Positively lovely addition to a holiday cookie tray.

  11. Beautifully elegant post, Susan ... truffles with roasted hazelnuts sound like a tasty variation. I love hazelnuts and often find truffles too sweet. Your recipe sounds like a wonderful solution.

  12. Yes, yes, yes! I'm a certified (or would that be, certifiable?) card carrying chocoholic!

    Susan, those look simply unholy; I certainly hope you've brought enough for everyone!

  13. Oh, yessssss! Dark chocolate for me too. Truffles are not really hard to make--I wonder why we dont' make them more often? These look delicious.


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