Dark Chocolate Hazelnut Truffles

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(makes about 40)

  • 90g heavy cream
  • 30ml hazelnut liqueur
  • 250g dark chocolate, finely chopped
  • 120g hazelnuts, chopped and roasted
  • ½ tsp ground cinnamon
  • 30-40g unsweetened cocoa powder


Heat the cream in a small saucepan add the chocolate and the liqueur. Stir in the nuts and cinnamon. Pour into a bowl. Cover and refrigerate until firm. Spoon mixture into 2cm balls and roll in the palms of your hands. Roll the truffles in the cocoa powder until evenly coated. Store at a cool room temperature for up to 2 weeks in an airtight container.