The Magic of a Simple Square
Let me tell you about these truffles. They start as a simple square. You cut the ganache into little blocks. Then you roll them in your hands. The warmth of your fingers turns them into perfect little balls. It’s like magic. I still smile every time I do it.
Why does this matter? Because cooking is about touch. Feeling the food connects you to it. It makes the treat more special. You made that shape with your own hands. Isn’t that a lovely thought?
A Story in Every Bite
My grandson calls these “grandma’s fancy chocolates.” I made them for his birthday once. He was so surprised. He thought I bought them from a shop! That memory is baked right into the recipe for me now.
The flavors tell a story too. Rich chocolate. Toasty hazelnuts. A hint of coffee. They all dance together. Doesn’t that sound wonderful? What’s your favorite chocolate memory? I’d love to hear it.
The Secret is in the Chill
Here’s a little tip. Patience is your best friend here. You must let the ganache chill. It needs time to get firm. If you rush, it will be too soft to roll. I know waiting is hard. But it’s worth it.
*Fun fact: The word “ganache” is French. It means “jowl” or “cheek.” Someone thought the mixture looked like a chubby face! I still laugh at that.
Getting Your Hands Dusty
The coating part is the most fun. First, dust your hands with cocoa. This stops the sticky ganache from clinging to you. Then roll each ball in the cocoa powder. It gets everywhere. That’s okay! Cooking should be a little messy.
Next, roll them in the chopped hazelnuts. The nuts add a wonderful crunch. Why does this matter? Texture is just as important as taste. A smooth chocolate with a crunchy nut is perfect. Do you prefer smooth or crunchy treats?
A Little Something Special
The recipe calls for Frangelico. It’s a hazelnut liqueur. It makes the flavor sing. But if you don’t have any, don’t worry. You can use a tiny bit of hazelnut extract instead. Or just leave it out. The truffles will still be delicious.
The espresso powder is my secret. You don’t really taste coffee. It just makes the chocolate taste more like chocolate. Isn’t that clever? What’s your secret ingredient in the kitchen?
A Gift from Your Kitchen
These truffles are perfect for sharing. Put a few in a little box. Tie it with a ribbon. You have a gift made with love. Anyone would be happy to get these.
They keep well in the fridge for a week. Just let them sit out for a few minutes before serving. The chill will melt away. You’ll be left with a melt-in-your-mouth bite of joy. That’s what cooking is all about.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bittersweet chocolate, roughly chopped | 2 cups (12 ounces/340 grams) | For the ganache |
| Heavy cream | ½ cup | For the ganache |
| Light corn syrup | 2 tablespoons | For the ganache |
| Frangelico (hazelnut flavored liqueur) | 2 tablespoons | For the ganache |
| Espresso powder | 1 tablespoon | For the ganache |
| Salt | Pinch | For the ganache |
| Unsalted butter, softened and cut into 8 pieces | 1 ½ tablespoons | For the ganache |
| Dutch-processed cocoa | As needed for coating | For the coating |
| Hazelnuts, finely chopped | 1 ½ cups | For the coating |
My Fancy Hazelnut Mocha Truffles
Hello, my dear! Come sit. Let’s make something special. These truffles taste like a fancy coffee shop. But we make them right here. I love how the hazelnut and chocolate dance together. Doesn’t that smell amazing? My grandson calls them “grown-up candy.” I still laugh at that. They are perfect for a treat or a little gift. The secret is taking your time. Good things need to rest, just like us.
Step 1: First, we prepare a small pan. Spray it lightly with oil. Then, we make a parchment paper sling. This just means laying two sheets in a cross. Let the extra hang over the edges. This sling is our magic trick. It will lift our chocolate right out later. (A hard-learned tip: really push the paper into the corners. It makes a nice, neat square.)
Step 2: Now, the chocolate. Chop it roughly and put it in a bowl. Microwave it at half power. Stir it now and then. We want it mostly melted. Warm the cream in a cup for about 30 seconds. Stir in the corn syrup, Frangelico, espresso powder, and a pinch of salt. Pour this over the chocolate. Cover it and walk away for three minutes. Then, stir it all together. It will become smooth and shiny. Stir in the soft butter, one piece at a time.
Step 3: Pour that beautiful ganache into your prepared pan. Let it sit on the counter for two hours. This lets it set gently. Then, cover it and put it in the fridge. It needs to chill for at least two more hours. You can even leave it overnight. What does “ganache” mean? Share below! Patience is the key here. I use this time to wash up and dream about eating them.
Step 4: Time for the fun part! Sift your cocoa powder into a cake pan. Put your chopped hazelnuts in another pan. Now, lift the ganache from the pan using the paper sling. Use a sharp knife to cut it into 64 little squares. If it cracks, let it warm up for five minutes. Dust your hands with cocoa so the chocolate doesn’t stick. Roll each square into a ball.
Step 5: Roll each chocolate ball in the cocoa powder first. Shake off the extra. Then, roll it in the chopped hazelnuts. They will look so pretty! Place each finished truffle in a container. When they are all done, cover and chill them again. Let them sit out for a few minutes before serving. The flavor just wakes up. I always sneak one at this stage. I can’t help it!
Cook Time: 4–6 hours (mostly chilling)
Total Time: 4 hours 30 minutes
Yield: 64 truffles
Category: Dessert, Candy
Three Fun Twists to Try
Once you know the basic recipe, you can play! Here are three of my favorite ideas. They make the truffles your own. My neighbor Sue loves the orange ones.
Sunshine Orange: Swap the Frangelico for orange liqueur. Add a little orange zest to the ganache.
Peppermint Patty: Use peppermint extract instead of Frangelico. Roll them in crushed candy canes.
Cookie Crunch: Skip the hazelnuts. Roll the cocoa-dusted truffles in crushed vanilla wafer crumbs.
Which one would you try first? Comment below!
Serving Them Up With Style
These little gems deserve a nice presentation. I like to put them in small paper cups. You can find pretty ones at the store. Arrange them on a vintage plate. It feels so special. For a party, stack them in a clear glass jar. Everyone will gather around it.
What to drink? For the grown-ups, a small glass of port wine is lovely. It sips like a dessert itself. For everyone, a cold glass of milk is perfect. Or a mug of warm, frothy milk. It cuts the richness just right. Which would you choose tonight?
Keeping Your Truffles Happy
These truffles keep beautifully. Store them in the fridge for up to a week. Use an airtight container so they stay fresh. You can also freeze them for a month. Just layer them between parchment paper in a freezer box.
Let frozen truffles thaw in the fridge overnight. I once forgot a batch in the freezer. They tasted just as wonderful weeks later. This makes them perfect for getting ahead on gifts.
Batch cooking saves you time later. It also means you always have a sweet treat ready. That matters when friends drop by unexpectedly. Have you ever tried storing truffles this way? Share below!
Little Fixes for Big Flavor
Sometimes the ganache cracks when you cut it. Do not worry. Just let the pan sit on the counter for ten minutes. The ganache will soften slightly. Then you can roll perfect balls.
If your hands get sticky, dust them with more cocoa. I remember when my first batch stuck to my fingers. A little cocoa dusting solved everything. This keeps the truffles looking neat and pretty.
The coating might not stick well. Make sure your ganache balls are slightly chilled. A cold surface helps the cocoa and nuts cling. This ensures every bite has that delicious crunch.
Fixing small problems builds your kitchen confidence. It also makes sure your food tastes its very best. Which of these problems have you run into before?
Your Truffle Questions, Answered
Q: Are these gluten-free? A: Yes, they are naturally gluten-free. Just check your chocolate labels to be sure.
Q: Can I make them ahead? A: Absolutely. They taste even better after a day in the fridge. The flavors get to know each other.
Q: What if I don’t have Frangelico? A: Use one teaspoon of pure hazelnut extract instead. *Fun fact: The word “ganache” means “fool” in French!*
Q: Can I make a half batch? A: You can. Simply cut all the ingredients in half. Use a smaller pan for the ganache.
Q: Any optional tips? A: Try rolling some in powdered sugar. It gives a pretty snowy look. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little bites of joy. They are special enough for a party. They are also perfect for a quiet afternoon. Cooking is about sharing warmth and sweetness.
I would love to see your creations. Share a photo of your beautiful truffles. Have you tried this recipe? Tag us on Pinterest! It makes my day to see your kitchen adventures.
Happy cooking!
—Grace Ellington
Decadent Hazelnut Mocha Chocolate Truffles
Description
Indulge in rich, melt-in-your-mouth chocolate truffles with a decadent hazelnut-mocha ganache center, coated in cocoa and chopped hazelnuts.
Ingredients
Ganache:
Coating:
Instructions
- Lightly coat an 8-inch baking dish with vegetable oil spray. Make a parchment sling by folding 2 long sheets of parchment so they are as wide as the baking pan. Lay the sheets in the pan perpendicular to each other, with extra hanging over the edges. Push parchment into corners and up sides, smoothing flush to pan.
- Microwave chocolate in a medium bowl at 50 percent power, stirring occasionally, until mostly melted with a few small pieces remaining, 2 to 3 minutes; set aside. Microwave cream in a measuring cup until warm to touch, about 30 seconds. Stir corn syrup, Frangelico, espresso powder, and salt into the warm cream and pour mixture over the chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, then stir with a wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
- Using a rubber spatula, transfer ganache to the prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Ganache can be stored, refrigerated, for up to 2 days.)
- Sift cocoa through a fine-mesh strainer into a large bowl. Sift again into a large cake pan and set aside. Transfer chopped hazelnuts to another large cake pan and set aside.
- Gripping the overhanging parchment, lift the ganache from the pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.
- Dust hands lightly with cocoa to prevent sticking and roll each square into a ball. Transfer balls to the cake pan with cocoa coating and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating, then roll in the chopped hazelnuts. Transfer coated truffles to an airtight container and repeat until all squares are rolled and coated.
- Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.
Notes
- For a non-alcoholic version, you can substitute the Frangelico with 2 tablespoons of strong brewed coffee or hazelnut syrup. Ensure hands and work surface are cool when rolling truffles for best results.