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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
Ingredients
- 10 ounces semi chocolate or bittersweet chocolate chopped (or chocolate morsels)
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup Nutella
- 1 teaspoon vanilla extract
- 3 tablespoons Frangelico liqueur
- ½ cup toasted hazelnuts finely chopped (see notes)
Instructions
- 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.
- 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.
- 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.
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 :)
Nati-
Yes, there is definitely something wrong, what type of chocolate did you use?
-Jamie
Hi Jamie, Im making these tomorrow, but want to save half for next weekend. Do you know if truffles freeze well??? Thanks in advance.
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
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
What’s heavy cream?
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
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.
I was wondering if I could refrigerate these gorgeous looking truffles instead? If they could be refrigerated, for how long?
Olivia-
I am unclear about your question. The truffles need to be refrigerated and will keep just fine for a few days.
-Jamie
These are just beautiful! The perfect Valentine sweet. Can’t wait to try!
I adore truffles, and can only imagine how fantastic these are! Perfect for Valentine’s Day.
I may have to go to the grocery store right now to buy the ingredients to make these! They look SO good!
I love love LOVE frangelico. Have you heard of another brand, called Fratello? It’s absolutely delicious and made with hazelnuts from Piemonte. Yum.