Chocolate and hazelnuts pair exceptionally well. Perhaps our palettes have Nutella to thank, but unlike the sweetened spread, I prefer the slight bitterness of dark chocolate contrasted against the mellow, sweet hazelnut. Delicious & unexpected. Truffles are a simple, yet savory, dessert option alongside your favorite coffee.
Line an 8″ baking pan & small rimmed baking sheet with parchment.
Place 9 ounces chopped chocolate and butter in a heatproof bowl.
In a small saucepan over medium heat, heat heavy cream to a simmer.
Pour heated cream over chocolate and butter, letting rest until chocolate begins to melt.
Add vanilla, stirring gently until smooth.
Pour into prepared 8″ pan.
Refrigerate for 2 hours.
Remove from refrigerator, scooping ganache mixture into tablespoon-sized balls.
Dusting hands in cocoa powder, roll balls until round, placing on prepared baking sheet.
Chill for 30 minutes.
While chilling, set a double boiler over medium heat. *
Add remaining chocolate pieces and coconut oil, stirring occasionally until melted.
Place chopped hazelnuts in a shallow bowl.
Working in batches, dip truffles first in melted chocolate, then in chopped hazelnuts, returning to baking sheet.
Chill for 1 hour.
Serve or store refrigerated in an airtight container.
Naturally low-carb & gluten-free
* If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.
** If you were unable to source blanched hazelnuts. Use raw hazelnuts & remove bitter skins before chopping. To remove skins, heat oven to 400 degrees. Lay hazelnuts in a single-layer on a rimmed baking sheet. Roast for 10-15 minutes, until skins have darkened, mindful not to burn nuts. Place roasted nuts in a clean kitchen towel & rub until skins flake off. Repeat roast and rub process until all skins are removed.
