Chocolate Hazelnut Crunch Truffles

overhead image of chocolate hazelnut crunch truffles on parchment paper

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

*A double dose of chocolate.

chocolate hazelnut crunch truffles on parchment paper with a bite taken from one showing the inside

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!)

ingredients for chocolate hazelnut truffles including chopped hazelnuts in a bowl, Nutella in a measuring cup, and heavy cream

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. Homemade chocolate truffles are a combination of cream and pure chocolate. This combination is also referred to as chocolate ganache, 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, creating an oil film on the surface after it sets. You definitely don’t want that.

2 images of pouring cream into a glass bowl of melted chocolate and chocolate ganache in a glass bowl with a wood spoon

When recipes have very few ingredients, it’s important to choose quality. You need pure chocolate, not chocolate chips. Some brands I reach for: Baker’s, Ghirardelli, or Lindt “Excellence” chocolates. Toasted hazelnuts will go inside the truffle mixture as well as sprinkled on top. Smooth chocolate, 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. 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. It’s basically homemade chocolate ganache with Nutella, butter, and hazelnuts. YUM!

Lastly, the chopped toasted hazelnuts:

chocolate truffle filling with chopped hazelnuts in a glass bowl with a wood spoon

chocolate hazelnut truffle filling in a glass bowl with a piece of plastic wrap pressed on top of the filling to cover it completely

Cover with plastic wrap pressed directly on the 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 it’s so sticky? We want a soft and smooth truffle. The trade off is a sticky situation.

Tip: If you find that the mixture is 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!

2 images of chocolate hazelnut truffle filling rolled into balls and a candy dipping tool

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. ♥ 

chocolate hazelnut crunch truffles on a white plate

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!

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chocolate hazelnut crunch truffles on parchment paper with a bite taken from one showing the inside

Chocolate Hazelnut Crunch Truffles

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 5 hours, 30 minutes
  • Yield: 40-45 truffles
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


Sweet, rich, and nutty chocolate hazelnut crunch truffles with Nutella.


  • 16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided*
  • 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 hazelnuts, divided*


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Special Tools: Glass Mixing Bowls | Wooden SpoonChocolate Tempering Thermometer (only needed if you temper your chocolate) | Dipping ToolsPlastic Squeeze Bottles
  3. Chocolate: Make sure you are using quality, pure chocolate. Not chocolate chips. Use milk chocolate for a sweeter truffle.
  4. Hazelnuts: 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.

Keywords: chocolate truffles, hazelnut truffles


  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. Andrea @ Cooking with a Wallflower says:

    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. heather (delicious not gorgeous) says:

    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. Tori//Gringalicious says:

    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. Jeanette Thomse says:

    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!

    1. A fork definitely works for dipping!

  8. Patricia @sweet and Strong says:

    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. Marina @ A Dancer's Live-It says:

    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…  

    1. 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. Catherine Smith says:

    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!

    1. 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. Jamie | A Sassy Spoon says:

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

    1. Thanks Jamie 🙂

  13. Can you make these with dark chocolate?

    1. Yes absolutely!

  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… 🙂

    1. Ok, THAT sounds incredible.

  15. Lisa | Garlic & Zest says:

    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!

    1. Cold environment truly does help!

  16. Stephanie | Worth Whisking says:

    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.

    1. YUP! Me too, always a fave!

  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 🙂

    1. 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!

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

  18. Julia @ HappyFoods Tube says:

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

  19. These look insanely delicious!!! The ingredients are most definitely going on to my shopping list this week…can’t wait to make them

    1. Let me know how you like them!

  20. Marianne Donahoe says:

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

    1. 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.

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

  22. 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!

    1. Soft on the inside is a good thing! Also: lucky coworkers.

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

    1. Either would work!

  24. Kayle (The Cooking Actress) says:

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

  25. Lindsay @ The Live-In Kitchen says:

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

  26. that looks so delicious and high quality 🙂

  27. 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

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

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

    1. 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.

  30. Hi Sally I have just tried this recipe but it was a bit of a disaster lol. The Chocolate had a very thick lumpy texture when I added the heated cream even though I stirred it very gently in one direction. Do you know what I might have done wrong? 
    Love your recipes by the way and Congratualtions!  Thank you 

    1. Hi Holly! Are you using pure chocolate? (not chocolate chips or anything like that) I can’t imagine why it would clump up because the hot cream should be melting it.

      1. Thanks for the fast reply. I’m a new baker and I have fallen in love with your website so I’m experimenting. Yes I used Belgium milk chocolate. I think it’s the chocolate not melting properly. Would you recommend a chocolate melting pot for this issue? I have made the cookie dough truffles too and had the same issue with the chocolate.  

      2. Maybe it’s the type of chocolate or the brand. A double boiler could help, but what about a brand like Ghirardelli or Bakers? Can you get your hands on either?

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