If you’re looking for a rich, indulgent dessert that feels truly special, these decadent chocolate hazelnut truffles are hard to beat. They’re smooth, creamy, and intensely chocolatey, with a whole roasted hazelnut hidden inside each one for a satisfying crunch.
This is the kind of recipe I make when I want something elegant but not complicated. They’re perfect for dinner parties, festive occasions, or homemade gifting – if you can resist eating them straight from the fridge!
Why You’ll Love This Recipe
- Rich, smooth, and deeply chocolatey. Using high-quality dark chocolate creates a silky ganache with an intense chocolate flavour that feels luxurious.
- Perfect for entertaining or gifting. These truffles look impressive but are surprisingly simple to make, making them ideal for special occasions or edible gifts.
- Classic flavour combination. Chocolate and hazelnut are a timeless pairing. The whole roasted hazelnut in the centre adds texture and makes each bite more satisfying.
Ingredients
Before I walk you through how to make these Decadent Chocolate Hazelnut Truffles, let’s gather everything you’ll need. You’ll find the full ingredient list with measurements and step-by-step instructions in the printable recipe card below.
- Dark chocolate – Forms the base of the truffles. A high-quality 70% cacao chocolate is strongly recommended.
- Heavy cream – Creates a smooth, rich ganache.
- Sugar – Adds sweetness and balances the bitterness of the dark chocolate.
- Honey – Adds depth and a subtle caramel note.
- Smooth hazelnut butter – Enhances the hazelnut flavour and makes the truffles extra creamy.
- Pure vanilla extract – Rounds out the flavours.
- Roasted hazelnuts – Used both inside the truffles and as a coating for texture and crunch.
How To Make
With all of our ingredients ready, we’re set to make these Decadent Chocolate Hazelnut Truffles.
I’ll walk you through the steps below.
Place a medium saucepan over low heat. Add the chopped dark chocolate, heavy cream, sugar, and honey. Stir frequently, allowing the chocolate to melt gently.
Once the chocolate is fully melted and smooth, remove the pan from the heat. Stir in the hazelnut butter and vanilla extract until fully combined.
Transfer the saucepan to the refrigerator and allow the mixture to chill for at least 2 hours, or until completely firm.
Reserve 16 whole hazelnuts. Chop the remaining hazelnuts and place them in a shallow bowl, taking care not to chop them too finely.
Once the chocolate mixture is fully set, scoop out about 1 tablespoon and flatten it in the palm of your hand. Place one whole hazelnut in the centre and gently roll the chocolate around it to form a ball.
Roll each truffle in the chopped hazelnuts to coat.
Repeat until all 16 truffles are formed. Return them to the refrigerator for another 30 minutes before serving.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
You can, but the truffles will be much sweeter and softer. Dark chocolate gives the best balance and texture.
Do chocolate truffles need to be refrigerated?
Yes. These truffles should be stored in the refrigerator and served chilled or slightly softened.
How long do homemade truffles last?
Stored in an airtight container in the fridge, they’ll keep well for up to 5 days.
Can these truffles be frozen?
Yes. Freeze them in a sealed container for up to 1 month. Thaw in the refrigerator before serving.
More Desserts You’ll Love
- Oatmeal Cranberry Walnut Cookies
- Cherries Jubilee
- Baked Peaches
- Chocolate Orange Mousse
- Peanut Butter Shortbread Bars
I hope you’ll give my Chocolate Hazelnut Truffles a try. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Chocolate Hazelnut Truffles
These are the truffles I make when I want something truly indulgent but still simple. Rich, creamy, and filled with roasted hazelnuts, they’re hard to stop eating.
Ingredients
- 5 oz dark chocolate, roughly chopped
- ½ cup heavy cream
- 3 tablespoons sugar
- 1 tablespoon honey
- ½ cup smooth hazelnut butter
- 1 teaspoon pure vanilla extract
- 6 oz roasted hazelnuts, divided
Instructions
- Place a medium saucepan over low heat. Add the dark chocolate, heavy cream, sugar, and honey. Stir frequently until melted and smooth.
- Remove from heat and stir in the hazelnut butter and vanilla extract.
- Refrigerate for at least 2 hours, or until completely firm.
- Reserve 16 whole hazelnuts. Chop the remaining hazelnuts and place in a shallow bowl.
- Scoop out about 1 tablespoon of the chilled chocolate mixture. Flatten in your palm, place a hazelnut in the centre, and roll into a ball.
- Roll each truffle in the chopped hazelnuts.
- Chill for another 30 minutes before serving.
Notes
Use high-quality 70% dark chocolate for best results.
Keep truffles refrigerated until ready to serve.