These truffles. You guys. I don’t even know what to say. They are SO good!! The only thing missing is that these don’t have that wafer coating in between the Nutella and the outer chocolate layer, but lets be honest, no one really wants that part! its just there to hold the whole thing together. The center is the good part, the part everyone is waiting to dig into.
Now you might be wondering why the ones in the photo’s don’t look quite right. Let me explain. I made a batch, left them to set overnight aaand the next morning my roommate and I put on a movie and decided it was a good time to dig in. I figured, Meh, sure I’ll just make a second batch to photograph. I didn’t ,however, realize that I had run out of whole hazelnuts AND I was low on coconut oil for the chocolate dipping stage. As a result, these chocolates are missing the whole hazelnut in the middle and coconut oil chocolate coating on top. Other than that, they are the same, and are still REALLY good!
When I make them again whole hazelnut and all I will update the photos. I promise!
- 10 whole hazelnuts
- 2 Tbs melted coconut oil
- 2 Tbs good quality cocoa powder (dark or regular)
- 2 tsp hazelnut butter (cashew butter or any neutral tasting nut or seed butter will work too)
- 5 Tbs finely ground hazelnut powder (buy this from health stores as hazelnut meal or make your own by grinding hazelnuts in the food processor or coffee grinder)
- 8 packets of stevia or sweetener of choice
- 2 Tbs coarsely crushed hazelnuts
- 2 Tbs melted coconut oil
- 2 Tbs good quality cocoa powder
- Stevia to taste ( I used 4 packets)
- I know this part looks long and tedious but it's really simple. Just try to work fast and if things get messy and melty put it in the freezer for 10 minutes, have a cup of tea and carry on.
- Set aside a plate or tray lined with some greaseproof paper.
- Keep a small bowl with the 2Tbs of coarsely crushed hazelnuts ready.
- Mix together the hazelnut powder, cocoa powder and stevia in a small bowl.
- Add the hazelnut butter( or whichever using) and the coconut oil.
- Mix to form a uniform filling and place the bowl in the freezer for 10 minutes or until the mixture is firm enough to spoon out and roll into balls.
- Once the mixture has set slightly, remove it from the freezer. Spoon out some of the chocolate, push a whole hazelnut in the middle and quickly roll in to a ball. Repeat for the rest of the mixture. You will need to do this quickly as the chocolate is not fully set and will melt really fast and make a huge mess.
- After shaping the chocolates dip them into the crushed hazelnuts and place them on the plate. If they were too soft to do this part put them in the fridge for 5-10 minutes and try again.
- After all the chocolates are coated in hazelnuts, place the plate in the freezer for about 30 mins.
- Add the coconut oil, cocoa powder and stevia to a small bowl and mix well. Taste it to see if it's sweet enough.
- remove the chocolates from the freezer and using a fork dip them in the coating. If the chocolates were cold enough the coating will look as if it has set already. If not, don't worry it will set in the fridge.
- Repeat until all have been coated in chocolate and then leave them in the fridge to set for a few hours.
- The chocolates will melt at room temperature because of the coconut oil, so don't let them sit out of the fridge for too long.