Chocolate-Triple Hazelnut Truffles

Chocolate-Triple Hazelnut Truffles Recipe

Photo: Romulo Yanes; Styling: Philippa Brathwaite

Mild milk chocolate allows the triple hit of nutty goodness to come forward in these creamy truffles; bittersweet chocolate would overpower those flavors. To speed up prep, chill the chocolate mixture for 1 hour or until completely set; let stand at room temperature for 30 minutes to soften before scooping.


Serves 21 (serving size: 1 truffle)
Total time: 6 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 6 Hours, 20 Minutes

Nutritional Information

Calories 79
Fat 4 g
Satfat 1.7 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 0.8 g
Carbohydrate 9.8 g
Fiber 0.4 g
Cholesterol 2 mg
Iron 0.1 mg
Sodium 13 mg
Calcium 15 mg


3 tablespoons hazelnut-chocolate spread (such as Nutella)
2 1/2 tablespoons Frangelico (hazelnut-flavored liqueur)
1 tablespoon light-colored corn syrup
1/2 teaspoon vanilla extract
Dash of salt
5 ounces milk chocolate, finely chopped
1/3 cup finely chopped salted hazelnuts, toasted


1. Combine the first 6 ingredients in the top of a double boiler. Cook over simmering water until chocolate melts (about 2 minutes), stirring constantly. Spoon mixture into a shallow dish. Let stand at room temperature 6 hours or up to overnight.

2. Scoop about 1 tablespoon chocolate mixture with a spoon. Dredge in nuts; roll into a ball. Repeat procedure with remaining chocolate mixture and nuts.