We've all seen the heart-shaped boxes full of Valentine's Day chocolates. With rare exception, these mass-produced candies disappoint in flavor and (*resisting direct Forrest Gump quote*) who knows what you're actually taking a bite of. These Hazelnut Espresso Truffles are what your valentine really wants!
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These Hazelnut Espresso Truffles take chocolate, hazelnuts, and espresso and turn them into a decadent treat! Although there is some chill time and several steps to complete, they really are easy to make and look so impressive!
Espresso powder and hazelnuts aren't always available at your local grocery store. I use King Arthur Baking’s brand of espresso powder (link [here]), as it’s very fine and made specifically for baked goods.
You can find hazelnuts online [here]. I placed one whole hazelnut in the center of each truffle, because I wanted the outsides to be smooth. For more texture, you could also mix chopped hazelnuts right into the filling before you chill it.
Of course, I *had* to add chocolate extract, as I do with anything chocolate! Chocolate extract lends amazing flavor! You can find some for yourself [here], or even better, make yourself some [Homemade Chocolate Extract] for next time!
I use a small cookie scoop (like this one [here]) to portion out my truffles. A scoop isn't a necessity, but the process is much cleaner and you end up with truffles that are uniform in size. Rolling the truffles is still a seriously messy business, but it's so worth it!
These smooth, decadent truffles are roll-your-eyes good! I love it when a bite-sized treat can just make your day. I hope you try them soon!
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Hazelnut Espresso Truffles
Ingredients
Hazelnut-Espresso Truffle Filling:
- 8 oz chocolate, finely chopped (I used 60% cacao)
- ¾ cup heavy (whipping) cream
- 1 tablespoon espresso powder (see note)
- 1 teaspoon chocolate extract (see note)
- 30 whole hazelnuts, plus more (chopped fine) for sprinkling (see note)
- unsweetened cocoa powder, for dusting hands
Chocolate Truffle Coating:
- 8 oz chocolate, finely chopped (I used 60% cacao)
- 1 tablespoon vegetable shortening
Instructions
For Truffle Filling:
- Place chopped chocolate in a medium heatproof bowl. Set aside.
- In another heatproof bowl or glass measuring cup, warm the cream in the microwave until nearly boiling.
- Remove 2 tablespoons of the hot cream, pouring it into a small bowl. Dissolve the espresso powder (see note) in the cream.
- Pour both the espresso mixture and the rest of the hot cream over the chopped chocolate. Stir until all chocolate has melted and the mixture is smooth. (If the chocolate doesn't melt completely, you can place it in the microwave for 15-second intervals until smooth).
- Add chocolate extract (see note) and stir to combine. Allow truffle filling to set at least 4 hours in the refrigerator, or overnight at room temperature.
- Once the truffle filling has set, scoop out truffles, about 1.5" each (see note). Place truffles on a baking sheet and refrigerate for at least an hour.
- Once chilled, place one hazelnut on top of each truffle (see note). Dust hands with cocoa powder (to keep the truffles from sticking) and roll each truffle into a ball, pushing the hazelnut into the center of the filling as you roll. Return to the refrigerator.
For Truffle Coating:
- Line a baking sheet with parchment paper and set aside.
- In a small heatproof bowl, combine the chopped chocolate and vegetable shortening. Microwave on 30 second intervals, stirring after each interval, until melted and smooth.
- Dip each truffle in melted chocolate, coating each completely, then set on the prepared baking sheet. Top with a drizzle of chocolate and chopped hazelnuts, if desired.
- Allow chocolate to set either at room temperature or in the refrigerator. Enjoy!
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