Roasted hazelnut and dark chocolate truffles.



The challenge… to give an old Christmas favourite a re-vamp. The result… these gorgeous dark chocolate and roasted hazelnut truffles. My trick – setting them in an ice cube tray to create a sleek, decadent square. Definitely a luxe addition to any Christmas gathering! Happy Baking Lx

A few key points to note:

  1. You will need to start making these ahead of time. I usually make them on an afternoon and leave to set overnight.
  2. Always choose quality chocolate for the ganache. There are only two ingredients in the ganache after all, so cheap chocolate can have a huge influence on the taste of the truffles.


Ingredients and materials: 

  • Ice cube tray
  • Olive Oil
  • Sea salt
  • Hazelnuts (50g – at least 18 individual nuts)
  • 200g block of 70% cocoa dark chocolate (do not use “choc melts” or equivalent.
  • 100g whipping cream (I used Paul’s dollop cream in Australia. You could also use thickened cream).
  • To decorate – cocoa powder, chocolate sprinkles and melted milk chocolate.



Prepare hazelnuts (optional – but definitely recommended!!)

  1. Preheat oven to 200o Celsius.
  2. Meanwhile, toss hazelnuts in a bowl with a dash of olive oil and 1/2 tsp sea salt. Place salted nuts on a baking tray.
  3. When oven is preheated, roast the hazelnuts for 10 minutes or until lightly browned. Allow to cool.


Prepare ganache (truffle mix) 

  1. Cut chocolate in to small pieces (see pictures below)
  2. Melt the cream in a saucepan over a low heat until smooth and starting to simmer (you could also melt the cream in a microwave).
  3. Pour the hot cream over the chocolate and allow the chocolate to melt.
  4.  Whisk the two ingredients until smooth – be careful not to “over mix”.
  5. Pour ganache in to a greased baking tray and refrigerate for 30 minutes.
  6. Meanwhile, grease an ice cube tray. I used a silicone ice cube tray as the truffles are easier to pop out at the end.
  7. After 30 minutes, the truffle mix should be quite malleable. Scoop out 1-2 teaspoons and place in the bottom half on an ice-cube square. Add two roasted hazelnuts. Top with 1-2 more teaspoons of truffle mix until you can smooth off the square at the top (see pictures below). Repeat this step until all mixture is used. This recipe usually makes nine (9) large truffles.
  8. Refrigerate the truffles overnight.


  1. In three separate bowls, place the cocoa powder, chocolate sprinkles and melted chocolate.
  2. For each truffle, choose the coating and either toss in cocoa powder or sprinkles, or use a fork/piping bag to drizzle melted chocolate over the top.
  3. Refrigerate until serving.

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Baker’s notes: 

  • This recipe makes 9 large truffles, however, they are quite rich so you could easily cut in half (I like to cut diagonally).
  • I live in a very hot part of Australia and we are currently in summer. If you are making these in a warm climate, the longer you can leave in them in the fridge to set – the better. I left my overnight but you could try making them in the morning and decorating in the afternoon.
  • Always use good quality chocolate. The ganache only has two ingredients so using a cheaper, cooking chocolate can greatly influence the taste of your delicious truffles!


Happy Baking! What truffles do you like to make? Let me know in the comments below 🙂 Lx

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