Soft chocolate nougat like centre with a crisp dark chocolate shell…altogether heavenly!
So that chocolate hazelnut butter…
It makes for some amazing truffles!
It is that chocolate time of year, be it a gift to yourself, a friend, family member or significant other…
Or perhaps someone you have you’re eye on! I reckon these truffles are a sure fire way to win them over!
A soft nougat like chocolate hazelnut centre encased in a crisp dark chocolate shell. They’re relatively easy to make and once you have your chocolate hazelnut butter on hand you’ll whip them up with minimal ingredients in no time at all.
I had my first taste in the bright light of morning; half for me and half for the first passer by who just happened to be my Dad who devoured it without hesitation.
I only made a small batch seen as I’d been experimenting with the chocolate hazelnut butter and I only had a small amount left in my possession. One failure, two successes… let’s not talk about the former!
I’ll have the other decadent treat up for you the day after tomorrow. I reckon we need to fully digest these before we can move on to more chocolate…I’m all about savouring my treats!
What’s your favourite chocolate nut combination? Anyone have any homemade truffles on the agenda for Valentines?
Chocolate Hazelnut Butter Truffles
Prep Time: 30 minutes – 1 hour
Keywords: blender snack dessert gluten-free grain free vegan vegetarian paleo dark chocolate hazelnuts
Ingredients (8 truffles)
- 125g (1/2 cup) dark chocolate hazelnut butter
- 1 tbsp ground chia seeds
- 1 tbsp coconut flour
- 85g (1/2 cup) dark chocolate (or dark chocolate chips) 70% +
- 1 tsp melted coconut oil
- Toasted hazelnuts finely chopped for topping (optional)
Mix together the chocolate hazelnut butter, coconut flour and ground chia seed. Place in the fridge for 30 minutes to 1 hour to firm up.
Roll the mixture in to balls and return to the fridge for a further 15 minutes.
Melt your dark chocolate in a bowl in the microwave, 30 second increments, stirring after each 30 seconds; approximately 2 – 2.5 minutes total.
Alternatively you can place the chocolate in a heat safe bowl over a pot of simmering previously boiled water, stirring to melt evenly.
Using a fork place one hazelnut ball at time in to the chocolate, quickly coating, taping the fork on the side of the bowl and placing on a non stick baking parchment paper lined tray or plate.
Sprinkle balls with toasted hazelnuts if desired. As the chocolate sets drizzle each one with some dark chocolate straight from the fork to make them look pretty!
Store in the fridge for up to one week…not that they’ll last that long!