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  • 1 pound semisweet chocolate
  • coarsely chopped
  • 1 1/2 cups whipping cream
  • 1/4 cup sugar
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped toasted hazelnuts


Level of difficulty Average
Cost Average budget


Step 1

Place the chocolate in a medium bowl; set aside.

Step 2

In a heavy small saucepan, combine whipping cream, sugar, and butter.

Step 3

Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate.

Step 4

Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally.

Step 5

Cover; chill in the refrigerator for 8 to 24 hours or until firm.

Step 6

Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.

Step 7

Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes.

Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.

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