Nutella Truffles with Frangelico

Like I said a couple of weeks ago, Brian and I don’t really get into the whole Valentine’s Day thing. Because of that, it’s doubtful that you’ll ever see a slew of pretty pink confections gracing the pages of MBA.  Not that I have anything against cutesy or pink – it’s just not me – so I’ll  leave it to bloggers like Sweet Adventures of Sugarbelle and Confessions of a Cookbook Queen, whose deliciously adorable Valentine’s Day desserts will make just about anyone feel like they’ve been struck by Cupid’s arrow.

But hey, I’m never one to pass up an excuse to make yummy things. I thought I’d still create a couple of homemade treats that are a little more my speed – like truffles. In my opinion, they are the perfect dessert for pretty much any occasion. They’re bite-size, sweet, decadent and the perfect foundation for just about any flavor combination imaginable.

Rich, dark chocolate is infused with Nutella and Frangelico, then rolled in toasted, chopped hazelnuts to create a simple, yet stunning Valentine’s Day treat for your sweetie and you. And I guarantee you, these truffles are cheaper and far more indulgent than anything you’ll find on the drugstore shelves. Who knows how long those heart shaped boxes sit in storage, right?

Nutella Truffles

Yield: about 20 truffles

Prep Time: 15 minutes

Ingredients:

10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels)
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup Nutella
1 teaspoon vanilla extract
3 tablespoons Frangelico liqueur

1/2 cup toasted hazelnuts, finely chopped (see notes)

Directions:

1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.

2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.

3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts. Refrigerate truffles until ready to serve.

Notes:

- For information on how to skin and toast hazelnuts, check out my post, How to Skin Hazelnuts
- Truffles will store well in the refrigerator for up to 3 days.
- If you do not have Frangelico, simply omit the ingredient, just note the recipe will lack the layer of flavor that the Frangelico imparts to the truffles. You can typically find mini bottles of Frangelico for about $2.99 at liquor stores.

58 Responses to “Nutella Truffles with Frangelico”

  1. Yuri - Chef Pandita — February 10, 2012 at 3:44 pm

    Mmm I want to pop one in my mouth right now! Happy Friday :)

  2. Trish — February 10, 2012 at 3:44 pm

    These look amazing! I’ll pretty much bite on anything that has Nutella in it :)

  3. Sarah (Canterbury Cakes) — February 10, 2012 at 3:49 pm

    These sound amazing and a lovely tonic to the outbreak of red and pink across the blogosphere at the moment! :o) Thanks for sharing.

  4. Marian — February 10, 2012 at 3:51 pm

    mmm those look so good. I am going to have to try that recipe some time!

  5. Erin — February 10, 2012 at 3:52 pm

    I want to pop several of those into my mouth right now

  6. Liren — February 10, 2012 at 4:04 pm

    Oh my yes. Please. This would win me over far more than any store bought confection.

  7. fitri — February 10, 2012 at 4:35 pm

    who doesnt like nutella ? this is even better… :)

    • William Kempe — February 11th, 2012 at 3:32 pm

      People with nut allergies :(

  8. Ambar — February 10, 2012 at 5:49 pm

    What would be a good substitute for the liqueur? In case I want to make it kid friendly

    • William Kempe — February 11th, 2012 at 3:35 pm

      I wonder if maple syrup would work.

    • Cally — January 17th, 2014 at 12:45 pm

      the frangelico liqueur is optional, i’ve used recipes like this before and it doesn’t really need a substitute unless you want to change the recipe. Hope that helps you :D

  9. rachel — February 10, 2012 at 8:45 pm

    Hello :) can i knw if there’s other substitute of liquor eg. kahlua, to replace frangelico? will I be getting to the closest as yours?

    • Jamie — February 11th, 2012 at 10:01 am

      Rachel-
      Frangelico is Hazelnut Liqueur, so you’ll definitely get a different flavor if you use a different liqueur.
      -Jamie

  10. Roxana GreenGirl — February 10, 2012 at 10:03 pm

    I haven’t yet met a person who doesn’t like Nutella! These truffles would make a delish Valentine’s day treat!

  11. julie @ the semi-reformed nerd — February 10, 2012 at 10:22 pm

    Yes. Please. I honestly can NOT wait to try this out this weekend. Thanks for the recipe!

  12. Katrina @ Warm Vanilla Sugar — February 10, 2012 at 10:58 pm

    These sound so freaking yummy!

  13. Lori @ RecipeGirl — February 10, 2012 at 11:46 pm

    Nutella? That’s all I needed to hear… yum!

  14. Sylvie @ Gourmande in the Kitchen — February 11, 2012 at 4:51 am

    Totally agree with you, truffles are perfect for special occasions or everyday…. :-)

  15. Kayle (The Cooking Actress) — February 11, 2012 at 9:37 am

    They look so pretty I almost wouldn’t want to eat them….almost

    • William Kempe — February 11th, 2012 at 3:30 pm

      There is indeed a visual-art aesthetic to food — baking in particular I think :)

  16. OMG. I just made some truffles with Port, but now I have to make some more. Nutella and Frangelico in a truffle sounds absolutely to die for!

    • William Kempe — February 11th, 2012 at 3:28 pm

      Better to die for than to die from :) I try to limit my consumption.

  17. sandyb — February 11, 2012 at 3:10 pm

    Oh my goodness, these look so very good! I want to make some but I would have to eat them all because I have no one at home to help me! YUM!!!

    • William Kempe — February 11th, 2012 at 3:27 pm

      You could always donate them, SandyB.
      I’m sure there’s a charity bake sale going on right now somewhere closeby.

  18. William Kempe — February 11, 2012 at 3:24 pm

    I’m watching my weight — but that doesn’t mean I can’t look. They look delicious.

  19. Mireia — February 11, 2012 at 4:30 pm

    Delicious! I’ll have to try it soon, I’m not much of a Valentine’s Day type of person either, I actually wrote a post saying exaclty the same this morning!!!!!

  20. They look amazing!!! I love truffles and little round chocolate treats!

  21. thelittleloaf — February 12, 2012 at 4:02 am

    I love love LOVE frangelico. Have you heard of another brand, called Fratello? It’s absolutely delicious and made with hazelnuts from Piemonte. Yum.

  22. Jenn @therebelchick — February 12, 2012 at 5:32 pm

    I may have to go to the grocery store right now to buy the ingredients to make these! They look SO good!

  23. Michelle @ Brown Eyed Baker — February 13, 2012 at 8:54 am

    I adore truffles, and can only imagine how fantastic these are! Perfect for Valentine’s Day.

  24. Jennifer | Mother Thyme — February 13, 2012 at 9:14 am

    These are just beautiful! The perfect Valentine sweet. Can’t wait to try!

  25. Olivia — February 14, 2012 at 4:55 pm

    I was wondering if I could refrigerate these gorgeous looking truffles instead? If they could be refrigerated, for how long?

    • Jamie — February 15th, 2012 at 5:52 pm

      Olivia-
      I am unclear about your question. The truffles need to be refrigerated and will keep just fine for a few days.
      -Jamie

  26. Olga @ Olga's Flavor Factory — February 15, 2012 at 4:45 am

    Hazelnut truffles are my favorite! What a perfect combination. My husband loves truffles too. I’m sure this will disappear quickly and be so satisfying.

  27. Octavian — February 16, 2012 at 12:19 pm

    What’s heavy cream?

    • Jamie — February 16th, 2012 at 1:52 pm

      Octavian-
      You will need heavy whipping cream for this recipe, you will find it near the milk at your local market. Thanks for stopping by!
      -Jamie

  28. Javelin Warrior — February 17, 2012 at 11:50 am

    Jamie, these truffles are driving me nuts (no pun intended)! I love the rustic shape and the nuts coating everything – and of course Nutella is always delicious… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

  29. Natalie — April 20, 2012 at 8:55 pm

    Hi Jamie, Im making these tomorrow, but want to save half for next weekend. Do you know if truffles freeze well??? Thanks in advance.

    • Jamie — April 21st, 2012 at 11:56 am

      Natalie-
      I’ve actually never tried to freeze truffles, so I can’t attest to the freezing process. Let me know if you give it a try. Have a great weekend.
      -Jamie

  30. Nati — September 22, 2012 at 7:57 pm

    I tried making these but for some reason its not hardening enough to be scooped and balled. Not sure if I did something wrong!? I have the batch in the fridge for 3 hours now and its pudding consistency. Any way I can fix this?! Thanks :)

    • Jamie — September 24th, 2012 at 5:58 pm

      Nati-
      Yes, there is definitely something wrong, what type of chocolate did you use?
      -Jamie

  31. Tom @cheesecakeforbreakfast.com — November 1, 2012 at 5:56 am

    Oooooooh…I just made some homemade Nutella last week, sounds like it’s time to make these next!

  32. Sarah — May 24, 2013 at 8:16 pm

    I am under the age of 21 and i want to make these truffles. is the a substitute for the liqueur?

    • Jamie — September 13th, 2013 at 8:11 pm

      Hi Sarah,
      You can simply use a baking extract of your choice. Frangelico has orange flavors, so use orange extract.
      – Jamie

  33. Paul Rumohr — June 26, 2013 at 3:21 pm

    If I were to make these as gifts for clients, would they need to eat them immediately or would they last a few days outside of a refrigerator? (Like store purchased chocolate truffles) Or would the heavy cream spoil at room temperature without a preservative? Thanks!!

    • Jamie — September 13th, 2013 at 7:29 pm

      Hi Paul,
      These will last for a few days if refrigerated, but they are perishable and will spoil if not refrigerated.
      – Jamie

  34. Maria Elvira — November 5, 2013 at 8:14 pm

    Hi!! :)
    yesterday I made this little sins. I’m really happy how they ended!! I didn’t have hazelnuts (where I live we don’t get any) but I used almonds instead. they were fantastic, all my family loved them. thank you for sharing this lovely recipe.

    • Jamie — November 6th, 2013 at 1:05 pm

      Maria-

      Almonds sound like a yummy substitution! Thank you so much for stopping in to share! Have a great day and thank you for following MBA!

      -Jamie

  35. Aruna — November 13, 2013 at 11:00 pm

    Beautiful!

    Will this work if I sub heavy cream with Belgioso Marscapone Cream Cheese Spread? Or any cream cheese spread?

    • Jamie — January 10th, 2014 at 6:54 pm

      Aruna, I wouldn’t recommend subbing cream cheese here. The texture will be off.
      – Jamie

  36. Olga — November 25, 2013 at 3:28 pm

    Yum! I have been all about the chocolate treats this season and this will be next on my list to make this weekend.

  37. John — December 20, 2013 at 6:53 pm

    I LOVE how you photograph your delectable baked goods!

    • Jamie — December 27th, 2013 at 11:07 am

      John-

      Thank you so much! Have a great day and happy new year!

      -Jamie

  38. Christina — December 22, 2013 at 11:14 am

    I made them yesterday. My chocolate isn’t hardening. It’s softer than chocolate mousse..I used semi sweet chocolate and Nutella

    • Jamie — January 10th, 2014 at 2:33 pm

      Hi Christina,
      I’m not sure why this wouldn’t harden. The only thing I can think (and I’ve done this before) is mistakenly using half and half instead of heavy cream, or not allowing the mixture to cook long enough. I’m sorry I can’t be of more help, it’s hard to troubleshoot these things from afar.
      – Jamie

  39. Rohini — July 27, 2014 at 3:38 pm

    Hi there,

    Is double cream the same as heavy cream? Thanks in advance!

    • Jamie — August 11th, 2014 at 3:43 pm

      I think it might be closer to single cream. Thanks for stopping by.

      -Jamie

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