Chocolate Hazelnut Truffles



  • 1 cup hazelnuts, roasted, with as much of the skins removed as possible (they are bitter)
  • 2 cups of chocolate cookies (I use Trader Joe’s Chocolate Hazelnut Biscotti
  • 1 ½ cup Nutella
  • ¼ cup peanut butter


  • 1 lbs. good quality dark chocolate - chips or chopped fine
  • 1 teaspoon corn syrup
  • ¼ cup chopped hazelnuts for garnish


Using a food processor, chop the hazelnuts until finely ground. Place the chopped hazelnuts into a large mixing bowl. Then do the same to the chocolate cookies. Combine with the Nutella and peanut butter. Cover the bowl with plastic wrap and place bowl into the refrigerator for at least one hour. Using either a teaspoon or a scoop, portion out the truffles, rolling them in the palm of your hand to make more perfectly round.

Place the truffles onto a parchment lined cookie sheet and freeze. If you cannot fit a sheet pan in your freezer at home, separate onto lined dinner plates or trays that will fit. By freezing the centers, the truffles will hold a round shape better when dipped into the hot melted chocolate.

Once the fillings are frozen, you can melt the chocolate chips in a double boiler. Once the chocolate is melted, drop the centers one at a time into the melted chocolate. Remove them with a fork. Do not poke the tines into the centers, just balance on the tines and allow the excess chocolate to drain through. Then place on a parchment-lined sheet pan. Working quickly, making sure the chocolate has not become solid over the centers, sprinkle with the remaining chopped hazelnuts. If you wait too long, the nuts will not stick to the chocolate.

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