Nutella Hazelnut Chocolate Truffles Recipe
These Nutella Hazelnut Chocolate Truffles are such an indulgent treat. They have a crisp nutty chocolate shell and are filled with a smooth, rich nutella ganache. They are very similar to homemade Ferrero Rochers. All that is missing is the whole hazelnut inside(which you could add!). These treats are absolutely delicious and also make great gifts! Pop into a cute gift box or cellophane bag for gifting. They are sure to make someone smile! To make these a ferrero rocher copycat, place a whole hazelnut inside when forming the truffles.
So how do I make these Nutella Hazelnut Chocolate Truffles from scratch?
These truffles do have a few steps to complete, however they are pretty simple and the last two steps are optional! To make these truffles the following steps apply;
- Nutella Ganache
- Wafer Coating
- Chocolate Hazelnut Coating
Nutella Ganache
To begin making these Nutella Hazelnut Chocolate Truffles, we start with the ganache. Finely chop the dark chocolate and place into a bowl along with the nutella or chocolate hazelnut spread. In a small saucepan or microwave safe bowl, heat up the cream to just below boiling point You can do this on the stove or in the microwave. Pour the hot cream over the chocolate. Leave for 1 minute.
Whisk together the ganache until the chocolate has completely melted. If there are still lumps after a minute or two of whisking you can place the bowl into the microwave for 10 seconds at a time. This will help melt the remaining chocolate Be careful to keep an eye on it, it can burn easily. Gently place cling film directly onto the surface of the ganache. Place in the fridge to chill until solid. To make ferrero rocher copycats, place a whole hazelnut inside each truffle.
Wafer Coating
In a bowl, place the chocolate wafers. Crush them until they resemble large chunky breadcrumbs. Once the ganache has fully set, take about a teaspoon of the ganache. Gently roll it using the palm of your hands into a ball. Drop this ball into the crushed wafers. Toss around the ball until coated and place onto a lined flat baking tray. Repeat with the remaining ganache until you have used all the ganache. Place the tray into the freezer for 1 hour or until they are frozen solid.
Chocolate Hazelnut Coating
Once the truffles have frozen solid, prepare the final coating. You can do this by melting the milk chocolate in a heat safe bowl. You can do this by placing it into the microwave and heating for 1 minute. Remove from the microwave and stir. Heat the chocolate in the microwave on 20 second bursts, stirring well in between until fully melted. You can also elt the chocolate in a bain marie by placing a heat safe bowl over a small saucepan filled 1/4 with hot water set on a low simmer. Once the milk chocolate has completely melted, stir in the chopped toasted hazelnuts.
Gently lower a frozen truffle into the melted chocolate mix. Using a fork, coat the truffle and remove from the chocolate. Slide the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place back on the lined flat baking tray to set. Continue with the remaining truffles until you have coated them all. Leave to set at room temperature for 20-30 minutes. Store any leftovers in an airtight container in the fridge for up to 3 weeks.
Frequently Asked Questions
It’s possible that you heated the cream too much, or you didn’t fully melt the chocolate. If you over boil the cream, the cream may split, resulting in a ganache that may not set fully. This usually only happens if you forgot about the cream and allowed it to boil for more than a couple seconds. Make sure you never step away for long when heating cream!
If you didn’t melt the chocolate enough, your cream may not have been hot enough. If you still have lumps of chocolate after whisking in the hot cream, you can pop the ganache into the microwave for 15-20 more seconds to help melt it completely.
You also may not have left it long enough to set. Leave it in the fridge for another hour and see does it set more.
If your coating chocolate starts to set while you are dipping your truffles, you can melt the chocolate again. Do this by placing back on the bain marie or pop in the microwave for 10 second bursts. Ensure you mix well between as chocolate can burn easily.
Yes. Because of the cream, and the chocolate coating, they are best stored in the fridge. Make sure they are placed into an airtight container or wrapped well. This will help keep them fresh and prevent them from taking on a fridge smell or taste.
You absolutely can! Make sure they are stored in an airtight container or freezer bag with as much air taken out as possible. They can be kept in the freezer for up to 3 months.
Remove them from the freezer and leave at room temperature for 20-30 minutes until defrosted.
You sure can! If you’d prefer to, once the truffles are formed, you can drop them directly into some cocoa powder. Toss them gently until they are all coated. Serve as is or place into the fridge to firm up a bit more. Store as directed above.
For more Chocolate Recipes, check out my Chocolate Category, here.
Nutella Hazelnut Chocolate Truffles
Equipment
- 1 small saucepan or microwave safe bowl
- 2-3 small/medium sized bowl
- 1 Whisk
- 1 flat lined baking tray that fits in your freezer
- 1 Microwave safe bowl
- 1 teasepoon
- 1 Fork
Ingredients
- 150 grams cream
- 150 grams dark chocolate, chopped
- 100 grams chocolate hazelnut spread
- 60 grams chocolate wafers
- 250 grams milk chocolate
- 40 grams chopped toasted hazelnuts
Instructions
- Begin by adding the cream to a small saucepan or microwave safe bowl. Heat on medium until the cream is just about to boil. When a few small bubbles will start to form, it is ready.
- Finely chop the dark chocolate and add to a bowl along with the chocolate hazelnut spread.
- Pour the hot cream over the chocolate and leave to sit for 1 minute.
- Whisk together briskly until all the chocolate has melted to make a ganache.
- Place cling film directly on to the surface of the ganache and chill for at least 1 hour until solid.
- Once solid, place the chocolate wafers into a bowl and crush until they resemble chunky breadcrumbs.
- Take about a teasepoon of the ganache and gently roll in the palm of your hannds until you form a ball.
- Drop the ball into the crushed wafers and toss around until the ball has been fully coated.
- Place onto a flat lined baking tray. Repeat this process until all the ganache has been used.
- Place the tray into your freezer and freeze for at least 1 hour or until they are solid.
- Once the truffles have completely frozen, melt the milk chocolate in a microwave safe bowl. Begin by setting it to 1 minute, remove from the microwave and stir. Then, melt in 20 second bursts, stirring well in between until fully melted.
- Add the chopped toasted hazelnuts into the melted milk chocolate and mix well.
- Carefully drop one truffle at a time into the melted hazelnut chocolate.
- Using a fork, move around the truffle until fully coated. Carefully lift the truffle out, using the fork. Slide the fork against the edge of the bowl to remove excess chocolate from the bottom.
- Place back onto the lined baking tray and leave to set for at least 20-30 minutes at room temperature.
- Repeat until all the truffles are coated.
- Leftovers may be stored in an airtigh container in the fridge for up to 5 days.
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