Hazelnut Praline Truffles

Hazelnut Praline Truffles

Hazelnut Praline Truffles

Truffles, who doesn't love a truffle? Creamy and smooth, chocolatey and sweet. Little bites of chocolate goodness!

Personally, I love the combination of chocolate with nuts, so when thinking of a truffle to make the first thing that came to mind was hazelnut truffles. 

Rolling the truffle in crushed hazelnuts

Rolling the truffle in crushed hazelnuts

I decided to simply roll my truffle ganache in crushed hazelnuts or leftover praline, but you could make these more Ferrero Rocher like and first dip the ganache in tempered milk chocolate mixed with crushed hazelnuts. I don't think anyone would be displeased with receiving home made hazelnut praline truffles as a gift!

Apart from a bit of time waiting for the ganache to set, these truffles are quick to make. They're also really easy to make, a fantastic combination for a recipe!

Give these a try, you'll love them :)


Milk Chocolate & Hazelnut Praline Truffles

Makes +- 30 truffles, recipe easily doubled or halved

Adapted from the Cook’s Academy Curriculum, Dublin

Active Time: 1 - 2hrs

Ganache Setting Time: 2 - 4hrs or Overnight

 Praline Ingredients

2 oz. (60 g) Hazelnuts, shelled & skinned

½ cup (3.5 oz. / 100 g) granulated white sugar

2 Tablespoons (1 oz. / 30 ml) water



  • Preheat oven to 180°C / 160°C Fan Assisted (convection oven) / 350°F
  • Place whole hazelnut on a non stick baking tray and dry roast for 10mins
  • Allow to cool
  • Place hazelnuts in a clean dry kitchen towel and rub to remove the skins
  • Line a baking tray with parchment paper or a silicon mat
  • Place the skinned hazelnuts onto the prepared tray
  • Combine the sugar and water in a saucepan over medium low heat, stirring until the sugar is dissolved
  • Turn the heat up and bring to the boil (do not stir), brushing down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals
  • Boil until the mixture turns amber (160°C - 170°C / 320°F- 340°F on a candy thermometer)
  • Remove from heat immediately and pour the syrup over the hazelnuts
  • Allow to cool completely
  • Break into small pieces
  • Transfer pieces to a food processor and process until desired texture, either fine or rough
  • Set aside



Ganache Ingredients

9 oz. (255 g) Milk chocolate, finely chopped

½ cup (4 oz. / 125 ml) Double/Heavy Cream

2-3 Tablespoons (1-1 ½ oz. / 30ml – 45 ml) Frangelico Liqueur, optional

½ - 1 cup Crushed or Ground Roasted Hazelnuts for coating



  • Finely chop the milk chocolate
  • Place into a heatproof medium sized bowl
  • Heat cream in a saucepan until just about to boil
  • Pour the cream over the chocolate and stir gently until smooth and melted
  • Allow to cool slightly, about 10 minutes
  • Stir in the praline and (optional) liqueur
  • Leave to cool and set overnight or for a few hours in the fridge
  • Bring to room temperature to use


Forming the truffles

  • Using teaspoons or a melon baller, scoop round balls of ganache
  • Roll them between the palms of your hands to round them off
  • Tip: Handle them as little as possible to avoid melting
  • Tip: I suggest wearing food safe latex gloves, less messy and slightly less heat from your hands
  • Finish off by rolling the truffle in the crushed roasted hazelnuts
  • Tip: you can also roll them in hazelnut praline
  • Place on parchment paper and leave to set
  • Tip: They look great when put into small petit four cases and boxed up as a gift!


Posted on August 27, 2011 and filed under Chocolate, Daring Baker.