It’s almost Christmas! If you’re still looking for the perfect gift idea… look no further. Why not give the gift of a homemade treat and whip up these vegan hazelnut truffles. Yes, they’re like a ferrero rocher copy cat, but I didn’t want to call them that because someone is bound to nit pick the fact that they don’t have a cookie wafer or the velvety mousse on the inside. I’m not a dang candy maker, ok!
These are delectable though and they do taste the way you’d expect. I repurposed some of the leftover sponge toffee from the golden pretzel rod recipe to give the exterior of the truffles a superb crunch!
Watch how to make them in the video below or keep scrolling for the full recipe.
MAKES around 40 to 46 truffles
PREP TIME: 60 minutes
COOK TIME: 30 minutes
4 C shelled hazelnuts
1/2 C cocoa powder
1 tsp vanilla extract
3 tbsp Frangelico, coffee liqueur, or strong brewed espresso
1/4 C maple syrup, agave syrup or brown rice syrup
1/4 tsp sea salt
1/2 C sponge toffee crumbs (optional)
If the hazelnuts have the skins on you’ll have to remove them by roasting them. Preheat the oven to 400°F. Arrange all the hazelnuts on a large baking sheet in an even layer. Bake for 10 to 12 minutes. Set a timer and watch them, being careful not to burn them.
Lay out the roasted hazelnuts onto a clean tea towel and fold over the towel enclosing the hazelnuts. Rub the towel vigorously around to remove the skins. If you have trouble removing any of the skins, roast them in the oven for a few minutes longer.
In a high-powered blender or food processor, add 2 cups of whole roasted shelled hazelnuts and blend for 3 to 4 minutes until the mixture resembles hazelnut butter. My vitamix has a nut butter setting, but if yours doesn’t just start low and gradually increase the speed as it blends. Stop the blender and scrape the sides if necessary and continue blending until smooth.
Add cocoa powder, Frangelico, maple syrup or other liquid sweetener, vanilla extract, and sea salt and blend until combined. Mixture should be wet, but firm enough to roll between your hands.
Line a baking sheet with wax paper. Use a heaping teaspoon of hazelnut mixture and flatten it slightly in your palm bringing it together. Place a whole roasted hazelnut in the centre and mold the mixture around it. Roll into a ball between your palms gently and place it on the baking sheet. Refrigerate these while you prepare the chocolate coating and topping.
Finely chop the remaining whole roasted hazelnuts. Combine this with the sponge toffee crumbs reserved from the golden pretzel rod recipe, if you’re using them. You’ll roll the truffles in this mixture after coating with chocolate.
Melt the dark chocolate wafers on low to medium heat over a double boiler until very smooth. Pour it into a large mug or cup. Drop a hazelnut ball into the chocolate mixture and use a fork to life it out to the top edge, ensuring its been evenly coated in chocolate. The excess chocolate will drip through the tines of the fork and simultaneously you can lightly tap the fork on the side of the mug. Put the truffle into the bowl of chopped hazelnuts and sponge toffee and use a clean fork to evenly coat the truffle, and then gentle place on the wax paper lined baking sheet. Repeat with the rest of the truffles.
Chill in the fridge until they’re solid and set. Keep refrigerated until packing in gift boxes. These should be eaten immediately or kept in a cool place or stored in the fridge or freezer to keep longer.