Ingredients

Truffles

250 grams (8.8 ounces) white chocolate
15 grams (0.53 ounces) glucose syrup
40 milliliters (1.35 ounces) cream (33%)
20 grams (0.71 ounces) hazelnut paste
We recommend:
For white chocolate bar:
Prime Betty Crocker Mug Treats Chocolate Caramel Cake Mix with Caramel Topping, 4 Servings, 12.5 oz. (Pack of 6)
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For glucose syrup:
Prime Lakanto Sugar Free Maple Syrup - Monk Fruit Sweetener, Keto Diet Friendly, Vegan, 1g Net Carbs, Pancakes, Waffles, Oatmeal, Coffee, Tea, Granola, Frosting, Marinade, Dressing (13 Fl Oz - Pack of 1)
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For heavy cream 33%:
Prime BAVARIAN CREAM FILLING 10 LB
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For hazelnut paste:
Prime Pyure Hazelnut Spread with Cocoa 2 Net Carbs Keto Snack Gluten-Free, Peanut Free, Plant-Based Hazelnut Spread for Vegan Keto Friendly Food 13oz
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Instructions

Step 1

Let's hear from Elena: "I’ve been wanting to make these truffles for so long. When I finally did, I couldn't believe how delicious they turned out! Smooth white chocolate ganache filling with hazelnut paste, a crunchy hazelnut center - all covered with beautiful white chocolate glaze."

Step 2

1. In a saucepan, combine the cream and glucose syrup, and heat until warm. Once heated, pour the mixture over the white chocolate and stir until smooth. If the chocolate isn't completely melted, microwave it in 15-second intervals, stirring each time to avoid overheating.

Step 3

2. Add the hazelnut paste to the mixture and stir thoroughly. Cover the bowl with plastic wrap directly on the surface and refrigerate for 12 hours to stabilize. Ensure the plastic wrap is in touch with the chocolate mixture to prevent a skin from forming.

Step 4

3. After 12 hours, remove the mixture from the refrigerator and let it sit at room temperature for 30 minutes. Scoop small amounts of the mixture with a spoon, inserting a hazelnut in the middle, and roll into small balls. If the mixture is too hard to scoop, let it sit for a bit longer.

Step 5

4. Coat the truffles with tempered white chocolate, or roll them in coconut flakes, wafer crumbs, or sesame seeds. Tempered chocolate gives a nice glossy finish, while other coatings can add interesting textures and flavors.

Step 6

5. Glucose syrup is crucial as it keeps the mixture soft, making it easier to form and extending the shelf life. Store the truffles in an airtight container lined with baking paper for up to 4 days, either refrigerated or at room temperature. Refrigeration helps maintain the truffles' texture but can be served at room temperature for a softer bite.

Servings

These divine hazelnut truffles are perfect for savoring anytime. Serve them as an elegant after-dinner treat with a cup of espresso or a glass of dessert wine. They make a wonderful addition to a dessert platter, alongside fresh fruits, macarons, and a selection of cheeses. For a special occasion, arrange the truffles in a beautiful box lined with tissue paper—they’re sure to impress as a handmade gift. If you’re hosting a gathering, consider creating a truffle-tasting experience by pairing them with different teas or coffees. However you choose to enjoy them, these truffles are sure to be the star of the show!

Equipment

Saucepan

Used to heat the cream and glucose syrup together. Make sure to choose a sturdy one with an even heat distribution.

We recommend:
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Microwave

Helpful for melting the chocolate if it hasn't fully melted from the heated cream. Use 15-second intervals to avoid overheating.

We recommend:
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Mixing Bowl

A large bowl to mix all the ingredients together. Opt for a heat-proof one if you need to microwave the chocolate mixture.

We recommend:
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Spoon

To scoop the chilled mixture and form truffle balls. A melon baller works well too.

We recommend:
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Baking Paper

Line an airtight container with baking paper to store your truffles. This keeps them fresh longer.

We recommend:
Prime 200 Pcs Unbleached Parchment Paper Baking Sheets, 12 x 16 Inch, Precut Non-Stick Parchment Sheets for Baking, Cooking, Grilling, Air Fryer and Steaming - Unbleached, Fit for Half Sheet Pans
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Variations

To make this recipe gluten-free, ensure that all your ingredients (most importantly, the hazelnut paste and glucose syrup) are certified gluten-free. For a vegan variation, substitute the white chocolate with a high-quality vegan white chocolate and use coconut cream instead of regular cream. Also, make sure the hazelnut paste is vegan-friendly. These adjustments will keep the truffles just as creamy and delicious while accommodating dietary restrictions.

Faq

  • Can I use milk chocolate instead of white chocolate?

    Yes, you can! However, using milk chocolate will change the flavor profile and sweetness level of the truffles.

  • How do I stop my truffles from melting quickly at room temperature?

    Be sure to store them in a cool place and not in direct sunlight. Glucose syrup helps stabilize the mixture, but keeping truffles refrigerated until ready to serve is best.

  • Is there a substitute for glucose syrup?

    Yes, you can use light corn syrup as a substitute, though it may slightly alter the texture and sweetness.

  • How can I ensure my chocolate glaze is glossy and smooth?

    Tempering your chocolate properly is key. Heating and cooling it to specific temperatures will give you that perfect, glossy finish.

  • Why do my truffles sometimes have grainy texture?

    Graininess can be due to overheating the chocolate or not fully melting it. Ensure your cream is hot enough to melt the chocolate or use a microwave in short bursts to melt it evenly.

  • Can I add other flavors to the truffle mixture?

    Absolutely! You can infuse the cream with various flavors such as vanilla, coffee, or even a splash of liqueur before adding it to the chocolate.

Nutrition facts

Hazelnut truffles
Recipe Yield:24 truffles
Calories:Approx. 80 calories per truffle
Calories (Min - Max):70 - 90
Total Fat:5g
Saturated Fat:2.5g
Protein:1g
Total Carbohydrate:8g
Total Sugars:7g