Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.

Chocolat Hazelnut Truffles

If you don’t have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don’t forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 hours 22 minutes
Servings 45 pieces


  • 150 ml heavy whipping cream
  • 200 g dark chocolate (60-70% cacao)
  • 50 g unsalted butter
  • 30 g hazelnuts
  • 2 Tbsp cacao powder


  • Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  • Add butter and whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  • Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
  • Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
  • Roll in cacao powder.
  • Refrigerate for at least 1 hour.
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Coconut Cookies with Hazelnuts

Very light, melting in your mouth, make these coconut cookies with shredded coconut and crushed hazelnuts. Works perfectly for gluten free diet. You may want to double the recipe as one batch never seems to be enough. You can freeze the leftovers in a plastic container.

Coconut cookies with hazelnuts

You can use walnuts or pecans.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 50 pieces


  • 2 egg whites
  • 1 pinch of salt
  • 120 g sugar
  • 150 g shredded coconut, unsweetened
  • 50 g crushed hazelnuts


  • Preheat oven to 340 degrees F.
  • Combine egg whites and salt in a large bowl. Beat with a mixer at medium speed until soft peaks form. Add sugar, one tablespoon at a time, beating at high speed until stiff peaks form.
  • Gently fold in coconut and hazelnut.
  • Drop by rounded tablespoons, 2 inches apart, onto 2 baking sheets covered with parchment paper. Garnish each cookie with half hazelnut. I bake one baking sheet at a time, for 15-20 minutes.
  • Remove from the oven and try if the cookie is ready. Cool for about 3 minutes and transfer them onto the serving plate.
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