Chocolate Hazelnut Crunch Truffles

Sweet, rich, and nutty chocolate hazelnut crunch truffles with Nutella! Homemade recipe on

We made it to Friday! If there’s ever a need for chocolate*, the time is now.

*A double dose of chocolate.

Sweet, rich, and nutty chocolate hazelnut crunch truffles with Nutella! Homemade recipe on

Let’s get back in touch with candy addiction today. I took a break from candy when my book tour ended earlier this year. My teeth hurt. But actually, my candy thermometer broke. Overuse perhaps? Or maybe because I dropped it into a sink full of water. Again. But we won’t be needing that thing today because all you need to make truffles is a spoon. And self control.

Oh and some awesomely delicious ingredients by the names of: hazelnuts, quality chocolate, Nutella, butter, and cream. Healthy little truffles, aren’t they?

(But seriously you only need 5 ingredients!)

How to make chocolate hazelnut crunch truffles on

Truffles are a delicious science!

These truffles are a deep dark chocolate hazelnut crunch experience and I’m thrilled for you to make them this holiday season. But first, I’m not sure if you remember this or not… I visited nerdville last year when I explained some science behind truffle making. I want to briefly touch on it again so you are familiar with what you’re doing when you make the chocolate hazelnut crunch truffles. Nerd glasses on in 3, 2, 1…

The combination of cream and pure chocolate, what makes up this truffle recipe, is an emulsion. An emulsion is a mixture of two incompatible liquids: oil (cocoa butter) and water (cream). Mixing them together requires some TLC. Stir it together softly and slowly. Rigorous stirring may introduce air bubbles to the finished ganache, creating an oil film on the surface after it sets. You definitely don’t want that.

How to make chocolate hazelnut crunch truffles on

When recipes have very few ingredients, it’s important to choose quality. You’ll need pure chocolate, not chocolate chips. Some brands I reach for: Baker’s, Ghirardelli, or Lindt “Excellence” chocolates. Toasted hazelnuts will go inside the ganache as well as sprinkled on top. That’s the whole crunch factor in these! Smooth ganache, crunchy toasted hazelnuts. It’s all so beautiful. Remember what I said about quality? Use Diamond of California, always has been and always will be my favorite.

Do you see the left picture above? That’s the start of the truffle recipe. You’ll begin melting the chopped chocolate in the microwave, but not melt it completely. Then we’ll pour warm cream on top and stir the two together. Remember, gentle stirring. Once smooth, you’ll stir in Nutella and softened butter.

Lastly, the chopped toasted hazelnuts:

How to make chocolate hazelnut crunch truffles on

How to make chocolate hazelnut crunch truffles on

Cover with plastic wrap pressed directly on the ganache surface. You want it completely protected. Chill it in the refrigerator, then roll. Rolling is always a little messy. You’ll get chocolate on your hands, so have a kitchen towel or paper towels handy to wipe your palms clean as you roll. The reason the ganache is so sticky? We want a soft and smooth truffle. The trade off is a sticky situation.

Tip: If you find the ganache to be much too soft, roll it as best you can then let the balls sit out at room temperature to briefly dry for 20 minutes or so. Go back and roll them each out to smooth the surface. Much easier now!

How to make chocolate hazelnut crunch truffles on

It’s the return of the mighty spiral swirly dipping tool! Let me explain. I always use this dipping tool set when I dip truffles and candies. I shared a video of dipping truffles earlier this year. Basically, dunk the entire truffle into the melted or tempered chocolate then lift out with the spiral tool. Quickly flip it over onto a lined baking sheet then make a little swirl motion as you lift the tool off the truffle. I’m sure that made zero sense, but go to the 1 minute mark in this video and you can see!

Drizzle with any extra chocolate you have leftover then sprinkle with crushed hazelnuts. If you’ve never made truffles at home before, the time is now. There is truly nothing more satisfying than sinking your teeth into a homemade truffle, especially a truffle that’s smooth, soft, and hazelnutty crunchy. ♥ 

Sweet, rich, and nutty chocolate hazelnut crunch truffles with Nutella! Homemade recipe on

Think of them as nutella tart in candy form. With extra chocolate on top. 😉

PS: I’m super thorough in my instructions, don’t be nervous!

Chocolate Hazelnut Crunch Truffles


  • 16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided1
  • 1/2 cup (120ml) heavy cream
  • 1/3 cup (100g) Nutella
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) toasted and finely chopped Diamond of California hazelnuts, divided2


  1. Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
  2. Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches "scoopable" consistency, about 4 hours.
  3. Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can't roll into perfect balls, do the best you can and place on the baking sheet. The air will help "dry out" the truffles. After 15 minutes, you'll be able to roll them into neater balls.)
  5. Coat in chocolate: You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.
  6. Dip each truffle completely into the chocolate using the spiral dipping tool or a fork.When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.

Make ahead tip: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.

Recipe Notes:

  1. Make sure you are using quality, pure chocolate. Not chocolate chips. Use milk chocolate for a sweeter truffle.
  2. Simply use chopped Diamond of California hazelnuts. These are found in the baking aisle. You can toast them for a deeper flavor; I suggest it! To toast them, spread them out on a lined baking sheet and bake for 7-8 minutes at 300°F (149°C). Let them slightly cool. Then, put them into a food processor and pulse a few times to really chop them up fine. You want small pieces of nuts.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Wooden SpoonChocolate Tempering Thermometer (only needed if you temper your chocolate) | Dipping ToolsPlastic Squeeze Bottles

This recipe is sponsored by Diamond of California. Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


  1. Truffles are a favourite of mine because they look so fancy but they’re easy peasy to make – especially with the super detailed instructions you give. I think I’ll whip some of these up the next time guests come over, thanks for the recipe!

  2. Oh my gosh! These truffles look soo incredible. And they’re perfect for gifting! It’s a good thing I have all my candy making supplies. Now, I can put them to work!

  3. i first made truffles by accident when i had leftover ganache, and i was floored by how easy they were! thanks for reminding me how easy they are, and this combo sounds amazing as always (:

  4. These are epic, Girl! I can’t imagine a more tempting treat to make for gifting this holiday season!

  5. They look too good to be true! Awesome recipe!

    Anika |

  6. Lovely. Just love chocolate!

    Need to try this.

  7. These look splendid! Although, is it still possible to make these without the spiral dipping tool? Can a fork or something of the sort be used? If so, these AND your pumpkin spice truffles are definitely going to be served on Thanksgiving!

  8. These sound amazing!  My teeth hurt from too much Halloween candy, lol.  I’m I’m trying to take a bit of a sugar break, which will probably only last a week.  

  9. I guess the “everyday I’m trufflin'” hashtag holds true to this moment. 😉 These look incredible Sally!

  10. Yummm! I love truffles! How do you store these? In the fridge? I find that chocolate can be soft at room temp if it isn’t tempered. But maybe that’s a good thing for these truffles…  

    • If you temper the chocolate for the coating, you can store at room temperature. But if you’re simply melting it, I say store these in the refrigerator!

  11. Science question – why use room temp butter instead of melted if it will all come together? I’m guessing it’s harder for them to harden up so they can be rolled? Just loving he science behind it! 🙂 Can’t wait to make these!

    • That’s a great question! Melted butter is greasy. You don’t want that directly hitting your beautiful ganache. Much better to stir it in while it’s still solid and soft. It’s airier and creamy, which is what we want hitting the chocolate 🙂

  12. So good, Sally! And I love how thorough you always are in your instructions! 

  13. Can you make these with dark chocolate?

  14. For some reason I got it into my head that I read “toffee” in the title of this recipe despite the fact that it isn’t actually there. I don’t know what my brain was up to there. But now all I can think of is these truffles with toffee bits added in, and my taste buds are dying a little of anticipated joy. I’ll be pinning this for later… 🙂

  15. I’ve made truffles several times, but they are particularly finicky in South Florida — Either my hands are always too warm — or it’s just the overall temperature.  They always look like misshapen blobs! Maybe I should really crank the A/C!   LOL!

  16. These remind me of Ferrero Rocher chocolates, which are up there as one of my absolute favorites! So delicious! These truffles would be a great add to a Christmas cookie tray, dropped in here and there.

  17. Ah, these look so good Sally! I love receiving those boxes of pure chocolate truffles as hostess and Christmas presents from Purdys and Rocky Mountain Chocolate. Along with bark, truffles are my favourite food item to receive (I’m definitely a chocoholic) perhaps because I’ve never made them at home. I’ve always wanted to though! I have your candy cookbook and between that and your website, there’s so many truffle recipes starting me in the face I want to make! This Christmas, I think I finally will. Which of your truffle recipes in your book or on here would you suggest starting with for someone who’s never made a truffle before? (Also how would peanut butter instead of Nutella work in this recipe? A few people in my family are allergic to hazelnuts and treenuts, but not peanuts). Have a great weekend Sally – it’s a long one for us up here 🙂

    • That’s why I LOVE making candy during the holidays– not many people make it for themselves, so it’s an extra special treat to receive. I’m afraid that peanut butter won’t be a suitable sub in these truffles. But a recipe you should try is my basic chocolate truffles recipe in Sally’s Candy Addiction. That or the mint version on the next page. (I don’t have a copy of the book with me at the moment but I think it’s the next page!) Make sure you read my truffle chapter intro. So many notes and tips!

      • Thanks, Sally! I reviewed the recipe and I’m definitely making those chocolate truffles for Christmas 🙂

  18. Hazelnut truffles are my favorite ones! Your look just perfect. Yummy!

  19. Could full fat coconut milk be used in place of heavy cream?

    • I believe a few readers have tried it before on another similar recipe with luck! I’ve never personally given it a shot, but let me know how it goes.

  20. Definitely will make these for the holidays. Your step-by-step instructions in all your recipes are so helpful. Thanks.

  21. Just made these yesterday to treat my coworkers on a cold, dark Monday and they are amazing! 🙂

    Mine were really soft on the inside which was so good!

  22. These look great! If freezing, would you freeze them before or after coating in chocolate?

  23. YESSSSS-totally pinning these to make later. I ADORE the choc + hazelnut combo

  24. These look so yummy! Chocolate and hazelnut are meant to be, obviously. I’m totally eyeing up that dipping tool!

  25. that looks so delicious and high quality 🙂

  26. I have been making truffles for years every Christmas.  These are, hands down, the best truffles ever!  I live in Oregon, which is supposedly THE hazelnut state and I had to go to three stores to find the hazelnuts. Worth the effort.  Sally, these truffles are amazing!

    Sally B

  27. Hey Sally! I was wondering if I can use dark chocolate on the inside and milk for coating- would that make it too sweet? 

  28. Can I chill the ganche overnight and make the truffle later?

    • You sure can, however, make sure you let the ganache sit at room temperature for at least an hour or so to let the ganache soften up a bit so it is easier to work with.

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