Chocolate is my favorite food. Kidding! But also maybe not.
Truthfully, I eat dark chocolate every day. While I always have high-quality dark chocolate on hand, I love making my own dark chocolate treats that have additional ingredients like coconut milk and coconut oil to make it more nourishing, satisfying, and filling. These dark chocolate hazelnut truffles are my favorite thing to have it the freezer, and when they’re gone, it’s a sad day. It also means I forgot to hide them in the back of the freezer from my husband. 😂
In addition to being one of my favorite afternoon treats, these dark chocolate hazelnut truffles are great for family gatherings, holiday parities, and potlucks. They are super easy to make, and can be served to a large number of people. Because they’re dairy-free, soy-free, gluten-free, and nut-free (optional), they are also great for anyone following a restricted diet.
The great thing about these dark chocolate hazelnut truffles is that you’ll likely have all the ingredients on hand. When making these homemade dark chocolate hazelnut truffles, you can customize the coating to your liking. While I personally love dusting them with cacao powder or finely ground hazelnuts, you can also coat them in finely shredded toasted coconut, pistachios, or a sprinkle of sea salt.
If you’re new to truffle making, you’ll definitely want to get a melon baller. It’s relatively cheap and makes scooping out the chocolate a lot easier. Plus, you’ll be making this recipe ALL the time once you try it, so it’s a great investment. You may think you’ll get the same result with a spoon, but unfortunately you won’t. You’ll only get reeeeally frustrated trying to get them into balls. (Yes, I speak from experience.)
- 10 oz dark chocolate
- 1 tbsp coconut oil
- 3/4 cup full-fat (canned) coconut milk
- 1 tsp vanilla extract
- 1/4 cup hazelnuts (finely ground) and 1/4 cup cacao powder (for coating)
- Finely chop the chocolate into small shards. Place the chocolate into a medium mixing bowl and add the coconut oil.
- In a small saucepan, heat the coconut milk until it begins to simmer. Do not let the coconut milk boil.
- Immediately pour the coconut milk over the chocolate and coconut oil. Cover the bowl and let the mixture sit for 2-3 minutes.
- Remove the lid and gently stir the mixture with a spatula until the content are combined and smooth. Add the vanilla and stir.
- Place the mixture in the refrigerator until the mixture is solid, about 3-4 hours. (Note: If you leave the mixture in the fridge longer than this, you’ll need to lay it out for about an hour to allow it to come to room temperature before forming the balls.)
- While the mixture is chilling, place the cacao powder in a small bowl and the finely ground hazelnuts in another small bowl.
- When the mixture is firm, use a melon baller to scoop out small balls, then quickly roll each ball in your hand until smooth.
- Roll each ball gently in the cacao powder or finely ground hazelnuts and lightly shake off the excess. Place each ball on a serving dish lined with parchment paper.
- If you’re not serving the truffles immediately, hold off on coating the truffle until just before serving. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for about 3 months.
Before serving, lay out the truffles at room temperature until slightly soft, about 20-30 minutes.
Got any questions about this dark chocolate hazelnut truffle recipe? Ask me below and I’ll do my best to help!