Chocolate hazelnut Truffles

Chocolate hazelnut Truffles
  • 10

    min prep time
  • 5/2h

    min cook time
  • 20



  • 250 ml (1 cup) 35% cream
  • 180 ml (¾ cup) bittersweet chocolate, chopped 
  • 75 ml (5 tbsp) Stefano hazelnut cocoa spread
  • 60 ml (¼ cup) cocoa powder
  • 60 ml (¼ cup) hazelnuts, chopped


  1. In a small pot, bring the cream to a simmer over medium heat. 
  2. Place the chocolate in a bowl and pour in the hot cream. Let sit for 1 minute before whisking.
  3. Add the spread to the chocolate mixture and mix well until the mixture is smooth. 
  4. Pour the mixture into a shallow 8-inch x 8-inch dish and cover with plastic wrap. Refrigerate for 2 to 8 hours.
  5. Line a baking sheet with parchment paper. Using a small scoop or melon baller, scoop out the mixture and roll into 1-inch balls. Place them on the baking sheet.
  6. Roll the balls in cocoa powder or the hazelnuts and refrigerate the truffles until ready to serve.

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