"These are ridiculously good. You aren't giving any of these away are you? Cuz that's not happening..." said my husband, last night, as he tried one of my hazelnut truffles.
This is a new recipe I came up with while trying to re-create my own version of Ferrero Rocher. Except I didn't have a wafer crunch like the Ferrero's do. But they don't need it.
These hazelnut truffles are melt in your mouth, tingle every taste bud you have, instantly make you go to your happy place GOOD. These, if given to your teacher, would help you get an A on your homework and be the teachers pet. If you gave them to your boss you would instantly get a raise. If you gave them to a friend you would be declared their best friend on facebook. If you gave these to a lover....you'd get laid! (Too far?)
TIPS: First I melted honey, hazelnut butter, and coconut oil together to form the soft centre. I added cocoa and pure vanilla extract and mixed it in. The coconut oil helps hold it's shape.
Then I poured it into a bowl and let it harden in the freezer for 3 hours. While they were getting cold, I chopped hazelnuts and roasted them in the oven for 4 minutes, until I could smell them. After the hazelnut butter filling was cold, I scooped it out with a tsp and rolled it into balls. Then coated the balls in the roasted chopped hazelnut crumbs and put them back into the freezer on a baking dish, lined with parchment paper. (They balls get soft fast so you must be speedy with this step)
After they hardened in the freezer for another couple (2-3) hours, I took the balls, some of them had sagged a bit so I re-rolled them into balls and dipped them into melted chocolate chips, mixed with coconut oil. I placed them back into the freezer for 3 hours before taking pictures of them. They melt fast and since I am packaging them as gifts, yes sorry hubby, I am putting the tins in the fridge until we leave the house. Then I will be adding them back to the fridge when we get to the relatives house. We are doing an early Christmas dinner tonight since my relatives are headed to Palm Springs for Christmas. It's turned into an annual thing. I love Christmas early! As you read in my last post I gave these away with tea and I packed little viles of honey along with. So adorable!
I hope these notes helped you create this delicious treat but if you have any more questions please please ask.
HAZELNUT TRUFFLES
Makes 20
Ingredients:
Filling
- 1 250g jar of Hazelnut Butter
- 4 heaping tsp. of unpasteurized Honey
- 2 tsp. pure Vanilla extract
- 1 tsp. Cocoa powder
- 2 tsp. Coconut oil
Crumbs
- 1/2-3/4 cup of Hazelnuts, chopped
Shell
- 3/4 cup of dark Chocolate chips
- 1/4 cup Coconut oil
1. Take a pan and warm it up on the stove on the lowest heat. Melt honey, hazelnut butter, and coconut oil together and stir until soft. Add cacao/cocoa and pure vanilla extract and stir. Pour into bowl and freeze up to 3 hours.
2. Preheat oven to 350° F (175° C). Chop hazelnuts into small pieces and toast them in the oven for 4 minutes. Discard skins.
3. After 3 hours, scoop out the filling with a teaspoon and roll it into small balls. Then coated the balls in the roasted chopped hazelnut pieces and put them back into the freezer on a baking dish, lined with parchment paper.
4. After a couple hours have passed warm up the pan again and melt coconut oil and then chocolate chips and stir. Take the balls out of the freezer and roll them into a perfect ball again. Dump them into the chocolate sauce and scoop out with a spoon and place back onto the parchment paper and freeze for another hour.
5. Store in a freezer safe bag.
They are amazing frozen! Serve them that way if you wish ♥
ENJOY!
Stay tuned for....
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