No Bake Chocolate Hazelnut Truffles Easy Recipe

These indulgent treats offer a sophisticated balance of rich cocoa and toasted nut flavors, providing a decadent experience without requiring any time in the oven. By combining high-quality chocolate with a smooth hazelnut spread, you create a velvety ganache that sets into a firm, melt-in-the-mouth texture. These no bake chocolate hazelnut truffles are perfect for last-minute entertaining or a thoughtful homemade gift, as they require minimal equipment and rely on simple chilling to achieve their iconic shape.

The process is remarkably straightforward, focusing on the quality of your ingredients rather than complex culinary techniques. Whether you choose to roll them in crushed nuts, cocoa powder, or a thin shell of tempered chocolate, the result is a professional-grade confection that looks and tastes far more labor-intensive than it actually is.

Jump to Recipe

• Prep time: 15 minutes
• Cook time: 0 minutes
• Total time: 2 hours 15 minutes (including chilling)
• Servings: 16 truffles
• Calories: 185 per serving

Why You’ll Love This Recipe

• The prep time is minimal, allowing you to focus on the fun part: rolling and coating.
• You can customize the outer coating to suit your preference, from sea salt to desiccated coconut.
• These treats store exceptionally well in the refrigerator for up to two weeks.
• The flavor profile perfectly mimics high-end confectionery shop standards.
• They are an ideal size for a quick, satisfying bite of something sweet.

Ingredients

• 8 ounces bittersweet chocolate (60% cocoa), finely chopped
• 1/2 cup heavy cream
• 1/2 cup hazelnut cocoa spread
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped toasted hazelnuts (for rolling)
• 2 tablespoons unsweetened cocoa powder (for rolling)

Equipment Needed

• Small saucepan
• Heat-proof glass or metal mixing bowl
• Silicone spatula
• Baking sheet lined with parchment paper
• Small cookie scoop or melon baller
• Small shallow bowls for coating

How To Make

1. Place the finely chopped chocolate in a medium heat-proof bowl.
2. In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it reach a rapid, rolling boil.
3. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to soften.
4. Using a silicone spatula, gently stir the mixture in small circles starting from the center until it becomes a glossy, smooth ganache.
5. Fold in the hazelnut cocoa spread and vanilla extract until the mixture is uniform in color and texture.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache, and refrigerate for 1.5 to 2 hours, or until firm enough to scoop.
7. Using a small cookie scoop, portion the ganache into uniform balls and place them on the parchment-lined baking sheet.
8. Roll each ball between your palms quickly to smooth the shape, then roll them in either the chopped hazelnuts or cocoa powder.
9. Keep the finished truffles chilled until you are ready to serve them.

Expert Cooking Tips

• Use high-quality chocolate, as it is the primary flavor component of the confection. Avoid chocolate chips if possible, as they contain stabilizers that prevent smooth melting.
• If the ganache becomes too hard to scoop, let it sit at room temperature for 10 minutes before trying again.
• For a cleaner finish, wear thin food-safe gloves while rolling the balls to prevent the warmth of your hands from melting the chocolate too quickly.
• Store your finished treats in an airtight container in the refrigerator to prevent them from absorbing other food odors.
• If you prefer a crunch, add a whole roasted hazelnut into the center of each ball as you roll it.

Frequently Asked Questions

Can I substitute the heavy cream?

While heavy cream provides the necessary fat content for a silky ganache, full-fat coconut milk is a viable alternative if you need to avoid dairy. Be aware that it will impart a slight coconut flavor to the final product.

How long do these stay fresh?

When stored in an airtight container in the refrigerator, these truffles maintain their quality for up to 14 days. You can also freeze them for up to three months; just be sure to thaw them in the refrigerator overnight before serving.

What if my ganache splits or looks grainy?

This usually happens if the cream was too hot or if the mixture was stirred too vigorously. You can often fix this by adding a teaspoon of warm cream and stirring gently until the emulsion reforms.

Can I make these dairy-free?

Yes, simply use a dairy-free dark chocolate and a vegan hazelnut spread, and substitute the heavy cream with full-fat canned coconut milk.

Conclusion

Making these treats is a rewarding experience that highlights how a few quality ingredients can result in something truly luxurious. The combination of deep dark chocolate and roasted hazelnut creates a timeless flavor profile that appeals to almost everyone. By mastering the simple ganache technique, you gain the confidence to experiment with different coatings, such as crushed pistachios or a light dusting of espresso powder.

Once you have prepared a batch, you will find that these no bake chocolate hazelnut truffles are the perfect solution for everything from elegant dinner parties to quiet evenings at home. Feel free to adjust the ratios of cocoa to nut spread based on your personal preference for sweetness. If you have questions about your results or want to share your favorite variation, please leave a comment to let me know how they turned out.