I love chocolate and all things chocolate and truffles are definitely one of my favourite ways to indulge in the chocolate goodness. They are small and rich and I always feel like there something a little posh about them that just makes me want to pour a glass of Champagne to enhance the flavour, you know what I mean, right?
These hazelnut truffles are super rich and indulgent, they taste like a mix of Ferrero Rocher and Nutella and you only need one (or two) to satisfy your chocolate craving. They are healthy and can easily be made gluten-free. They don’t require too much time to prepare and are relatively easy to make (as long as you don’t burn the nuts).
Ingredients (makes 18-20):
For the truffles:
- 200g hazelnuts
- 200g soft dates (I used Medjool)
- 2 tbsp. coconut oil
- 100g dark chocolate
- 2 tbsp. plain flour (use GF flour if needed)
- a pinch of salt
For the coating:
- ½ tbsp. coconut oil
- 50g dark chocolate
- a handful of finely chopped hazelnuts
- Preheat the oven to 180 degrees Celsius. Put the hazelnuts on a baking tray and roast for 10-12 minutes until the skins start coming off and the colour turns into golden-brown. Be careful not to leave them for too long as they burn easily and will taste bitter.
- Remove from the oven and let cool slightly. Then put the nuts in a kitchen towel and roll around with your hands to remove the skins. Try to remove as much as possible but don’t worry if it’s not perfect.
- Pick 18-20 best looking nuts and put them aside. Place the rest in a food processor and blend until butter forms, this will take a good few minutes, you want the butter to be as creamy as possible and most likely the consistency will be quite runny – don’t panic, this is what we want.
- In the meantime, in a saucepan heat 2 tbsp. coconut oil and add chopped chocolate, keep on low heat stirring occasionally until the chocolate has melted. Mix until smooth and set aside to cool.
- When your hazelnut butter is ready, add dates and salt and blend until smooth. This again is going to take a good few minutes.
- Add melted chocolate and flour and blend quickly only until all is mixed, you don’t want to blend it for too long.
- Place the mix in a bowl and put in the freezer for 15 min, it should be wet and quite greasy. After 15 min take out of the freezer and using a spoon scoop out a portion of the mix, place a nut in the middle and roll into a ball in your hands. Place on a tray and repeat until all your spare nuts are covered with the truffle mix. Then put back in the freezer for another 15 min.
- In the meantime prepare the chocolate coating. Place the coconut oil in a saucepan and add chopped chocolate, melt on low heat while stirring occasionally. Set aside to cool for a few minutes.
- Take the truffles out of the freezer and using a spoon drizzle the chocolate on top of each and sprinkle with some chopped nuts. From this point you can store the truffles in the fridge for up to a week or in the freezer for up to 3 months, just take them out 15 min before serving.