Chocolate and Hazelnut Truffles
You can still enjoy a treat and eat healthy as these Chocolate and Hazelnut 'Ferrero Rocher' style truffles, from The Foodie Teen cookbook, prove. Made with almond milk, cacao powder and coconut oil, you wont be able to stop at just one!
By far the most popular recipe on my blog, these ‘Ferrero Rocher’ style truffes are definitely my signature recipe! They’re a brilliant way to show your friends that healthy eating can be seriously delicious, and they are my go-to treat for bringing along to parties and potlucks, where they disappear within minutes .
You can freeze them too if you’d like to, although I don’t recommend keeping them in the house as you may well find yourself eating them all…
|roasted hazelnut butter
|vanilla bean powder
|whole blanched hazelnuts
|chopped roasted hazelnuts
|high-quality dark chocolate or dark chocolate chips, melted
In a large bowl, mix together the hazelnut butter, cacao powder, vanilla bean powder, coconut oil, maple syrup and almond milk. Put into the freezer for 20 to 30 minutes to let the mixture firm up.
Meanwhile, set out the blanched whole hazelnuts, put the chopped roasted hazelnuts in a bowl and place the melted dark chocolate in another bowl. Line a baking sheet with parchment paper as well.
Use a teaspoon or a small ice cream scoop to take balls of the cacao-hazelnut mixture and roll between your hands quickly before placing them on the lined baking sheet. Repeat until all the mixture is used up – you should end up with about 24 balls.
Carefully press a whole hazelnut into each truffle from the bottom, then roll each one in the chopped roasted hazelnuts, pressing them into the truffles as you go to make sure they adhere properly. Pop the baking sheet of truffles into the freezer for 10 minutes.
Once chilled, dip each truffle into the melted chocolate and put back on the baking sheet. When they’re all dipped, transfer the truffles to an airtight container and store in the fridge for up to 2 weeks, although I doubt they’ll last that long!