It’s often the simplest chocolates that people adore the most and these Crunchy Hazelnut Truffles are no exception to that. So, if you’re short on time, but want to make something special for the person you love this Valentine’s Day, these chocolates might be right up your street. But, if you want to spend more time making these, you can using the shelling and filling method from the Raspberry Rose Bonbon recipe. This will give a more refined feel to the truffles. But, honestly, I really enjoy the look of these. Plus, it’s nice give someone a little selection of chocolates, if you feel so inclined.
If you’re not a hazelnut fan, you can trade out any nut butter that you prefer instead. Roasted nut butters work best as they bring so much more flavour. But if you prefer to use raw nut butters, go for it and maybe help the flavour along by using some complimentary spices.
You can enrobe these truffles using pre-made chocolate (couverture) of your liking or learn how to make your own Stone Ground chocolate in my online Raw Chocolate Course. Either way, I hope you enjoy the process of making these and seeing the joy on the face of the ones you love as they eat them.
- 100 g cacao paste
- 40 g deodorised coconut oil
- 60 g roasted or raw hazelnut butter
- 80 g maple, or your choice liquid sweetener
- 20 g coconut sugar, powdered
- 1 tsp tamari
- 1 tsp cinnamon powder
- 100 g hazelnuts, soaked 8 hours, rinsed and drained
- 30-50 g maple syrup
- Pinch sea salt
- ½ tsp tamari
- 10 g coconut flour
- Gently melt the paste and coconut oil together over a double boiler.
- Remove from heat and whisk in the remaining ingredients.
- Pipe into the cavity of the mould to fill ¾ way. I used the Silikomart Truffles 5 Professional Silicone Mould.
- Insert a candied hazelnut and top up with more ganache if needed.
- Use an offset spatula to clean the top of the mould and make sure the ganache is flush to the mould.
- Pop in the freezer for 15 minutes and then into the fridge for 10 minutes or set about 1 hour in the fridge.
- Remove from the mould and finish by hand rolling in chocolate and garnish as desired. You could then roll them in chopped candied hazelnuts or cocoa powder, as demonstrated in the video below.
- Mix together the first 4 ingredients.
- Add the coconut flour and mix well to coat the nuts.
- This will thicken them up and make the sugar coat them like a crust.
- Place on a teflex sheet so the nuts aren’t clustered, but so they’re separated, and dehydrate for 20 hours or until crisp.
- Allow to cool before using in the truffle.
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