If you're on the hunt for a decadent treat to impress your friends or satisfy your own chocolate cravings, these Hazelnut Cocoa Bliss Truffles are your answer. With their rich chocolatey goodness and a hint of nutty flavor, they're perfect for any occasion.
Semi-sweet chocolate chips provide a rich chocolate base that's not overly sweet, striking the perfect balance for our truffles. Butter adds a touch of creaminess and smoothness to the mix, while heavy cream is the key to achieving that luscious, silky texture. The hazelnut spread introduces a delightful nutty flavor that pairs beautifully with chocolate, and a dash of vanilla extract enhances the overall aroma. A pinch of salt is essential to heighten all these flavors, and finally, finely chopped hazelnuts and unsweetened cocoa powder provide a delightful coating that adds both texture and a hint of bitterness to balance the sweetness.
These truffles pair beautifully with a glass of port or a cup of rich espresso. For a festive touch, place them in mini cupcake liners and serve them on a decorative platter. They're also a lovely addition to a dessert board featuring cheeses and fresh fruits.
Start by placing your semi-sweet chocolate chips and butter in a heat-safe bowl. Set this aside for a moment. In a small saucepan, gently bring the heavy cream to a simmer over medium heat. You’ll want to watch it closely so it doesn't boil over.
Once the cream is ready, pour it over the chocolate and butter. Let it sit undisturbed for about two minutes. This rest allows the heat from the cream to soften the chocolate. Then, stir the mixture until it’s smooth and glossy. Now, mix in the hazelnut spread, vanilla extract, and a pinch of salt until everything is well combined.
Cover the bowl and pop it into the fridge for at least two hours. This cooling period is crucial for the mixture to firm up, making it easier to shape. Once firm, use a small scoop or spoon to portion out the mixture and roll it into balls with your hands.
Now for the fun part: rolling the truffles! First, roll each ball in the finely chopped hazelnuts to give them a crunchy texture. Then, coat them in unsweetened cocoa powder for that classic truffle look and a hint of bitterness. Finally, chill them for another 30 minutes before serving to allow the coatings to set.
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