Description
Delicious chocolate hazelnut truffles made with simple ingredients.
Ingredients
Scale
- 1 ½ cups chocolate hazelnut spread
- 1 cup finely crushed graham crackers (or gluten-free alternative)
- 1 cup finely chopped toasted hazelnuts
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ⅓ cup cocoa powder or additional chopped hazelnuts, for coating
Instructions
- Toast the hazelnuts (optional but recommended): If you haven’t bought pre-toasted hazelnuts, spread them on a baking sheet and roast in a 350°F oven for about 8–10 minutes, until fragrant. Let them cool and chop finely.
- Mix the base: In a large mixing bowl, combine the chocolate hazelnut spread, crushed graham crackers, ¾ cup of the chopped toasted hazelnuts, vanilla extract, and sea salt. Stir until everything is evenly incorporated. The mixture should be thick and sticky.
- Chill the dough: Place the mixture in the refrigerator for about 20–30 minutes to firm up slightly. This makes rolling much easier.
- Roll into truffles: Using a tablespoon or a small cookie scoop, portion out the dough and roll it between your hands into small balls.
- Coat your truffles: Roll each ball in either cocoa powder or the remaining chopped hazelnuts. If you want to get creative, try shredded coconut or powdered sugar for variety.
- Chill and store: Place the finished truffles on a lined baking sheet and refrigerate for at least 30 minutes before serving. Store in an airtight container in the fridge for up to a week.
Notes
- These truffles can also be coated in shredded coconut or powdered sugar for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 truffles
- Calories: 85
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg