Best 9 Chocolate Hazelnut Truffle Squares Recipes

CHOCOLATE HAZELNUT TRUFFLES

Steps:

• In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.

CHOCOLATE TRUFFLE SQUARES

Steps:

• Baking pan or roasting pan at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
• Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven.
• Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside.
• Combine the cocoa, flour and 2/3 cup sugar in a 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside.
• Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
• Bake for exactly 20 minutes. The cake will only be about 3/4 inches tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months.
• After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving.

HAZELNUT TRUFFLES

Steps:

• Preheat the oven to 325 degrees F.
• Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
• Chop the chocolates finely and place in a bowl.
• Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
• With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.

HAZELNUT CHOCOLATE NUTELLA TRUFFLES

Steps:

• Mix cream butter and corn syrup together in a saucepan.
• Place over medium heat and bring to a full boil; turn off heat.
• Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
• Allow to rest for 5 minutes.
• After 5 minutes add in Nutella and whisk slowly to combine.
• Transfer the mixture to a bowl.
• Refrigerate for 45 minutes, stirring every 15 minutes.
• Meanwhile line baking sheets with parchment paper.
• After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
• Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
• While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
• Place chopped hazelnuts in a small bowl.
• Remove the balls from the refrigerator.
• Using one hand, dip the balls into the melted chocolate.
• Roll it around in your hand (allowing the excess to drip back into the bowl).
• Place the truffle into the chopped hazelnuts.
• Using your clean hand cover the truffle with nuts.
• Lift it out and place back on the sheets.
• Repeat with remaining truffles.
• Place back into the refrigerator to set for about 5-8 minutes.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

CHOCOLATE-HAZELNUT SHORTBREAD SQUARES

Steps:

• Crust: Preheat oven to 375 degrees with rack in middle. Butter a 9-inch square cake pan. Line bottom and 2 sides with parchment, leaving a 1-inch overhang. Butter parchment.
• With a mixer on medium speed, beat butter with brown sugar, vanilla, and salt until fluffy, about 2 minutes. Reduce speed to low; beat in flour until combined and a soft dough forms.
• Spread dough in prepared pan, pressing evenly with the bottom of a dry-measure cup. Prick all over with a fork. Bake until golden, about 15 minutes. Let cool completely in pan on a wire rack.
• Truffle: In a small saucepan, bring cream just to a boil over medium heat. Remove from heat; whisk in chocolate until melted and combined. Add liqueur and salt, whisking until blended, then stir in nuts. Let cool slightly.
• Pour chocolate mixture evenly over cooled crust. Refrigerate, uncovered, until cold and set, about 2 hours.
• Remove shortbread from pan using parchment; place on a cutting board. Dust top completely with cocoa powder. Cut into 48 squares, dipping knife in hot water and wiping clean before each slice. Refrigerate in a single layer until ready to serve, up to 1 week.

CHOCOLATE TRUFFLE SQUARES

Steps:

• 9 X 9 inch cake pan.
• Baking pan or roasting at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
• Position the rack in the lower third of the oven and preheat to 350 degrees.
• Line the bottom and sides of the pan with foil.
• Put a kettle of water on to boil for the bain marie when baking in the oven.
• Place chocolate in a large mixing bowl.
• Combine the 2 egg yolks with vanilla in a small bowl.
• Place the 3 egg whites in a medium bowl with cream of tartar.
• Set all 3 bowls aside.
• Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy bottomed saucepan.
• Whisk in enough of the milk to form a smooth paste.
• Mix in the remaining milk.
• Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer.
• Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens.
• Pour the hot mixture immediately over the chopped chocolate.
• Stir until chocolate is completely melted and smooth.
• Whisk in egg yolk mixture.
• Set aside.
• Beat the egg whites and cream of tartar at medium speed until soft peaks form.
• Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry.
• Fold a quarter of the egg whites into the chocolate mixture to lighten it.
• Fold in remaining egg whites.
• Scrape mixture into the cake pan and spread evenly.
• Set cake pan in baking pan and place on oven rack.
• Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
• Bake for exactly 20 minutes.
• The cake will only be about 3/4 inches tall.
• The surface will spring back when gently pressed but cake will still be quite gooey inside.
• Remove cake pan and water pan from oven.
• Remove the cake pan from the water and cool completely on a rack.
• Cover with plastic wrap and refrigerate overnight before serving.
• Refrigerate up to 2 days or freeze up to 2 months.
• After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan.
• Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss.
• Cut each strip into 7 squares.
• Transfer each square to a fluted paper candy cup and or arrange on a serving platter.
• If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky.
• Touch the hot preserves with the bottom of each berry before placing it on the truffle square.
• Refrigerate until serving.

CHOCOLATE HAZELNUT TRUFFLES

Steps:

• Make hazelnut base:
• Preheat oven to 350°F. Butter bottom and sides of an 8-inch square metal baking pan, then dust with cocoa powder, knocking out excess.
• Finely grind nuts in a food processor with flour, sugar, and salt.
• Melt butter in a 2-quart saucepan, then remove from heat. Add chocolate and whisk until smooth. Add eggs 1 at a time, whisking until smooth. Stir in nut flour until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until top is firm and dry and a tester inserted into center comes out with crumbs adhering, 15 to 20 minutes. Cool completely in pan on a rack, at least 2 hours.
• Make ganache:
• Lightly beat yolks in a bowl. Bring cream with salt just to a boil in a small heavy saucepan, then add half of it to yolks in a slow stream, whisking constantly. Whisk yolk mixture into remaining cream and cook over low heat, whisking, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
• Remove from heat and add chocolate, whisking until smooth. Pour ganache over hazelnut base in pan, smoothing top with offset spatula, and chill, covered, until firm, at least 5 hours.
• Cut into squares with a warmed thin knife, wiping off knife after each cut, and remove from pan while still cold.
• Serve truffles cold or at room temperature.

CHOCOLATE HAZELNUT TRUFFLE SQUARES

Steps:

• 1.To make the base layer, place all the ingredients in a food processor and combine for 10 seconds, until it’s combined but still has visible chunks of hazelnuts in it. Transfer to a foil-lined 5×3″ container (it doesn’t have to be oven-proof as this recipe requires no baking!). Place in the fridge while you make the filling. 2.To make the filling, place all the ingredients in a bowl set over a pan of simmering water (a double boiler), then stir well when everything’s melted to form a smooth, dark mixture. Taste and add more maple syrup if necessary (this will depend on things like how sweet your cacao powder is and what level of sweetness you’re used to!). Remove the base layer from the fridge, then pour the filling over the base and smooth over with a spatula. Transfer to the fridge for 10 minutes to let it firm up just a little. 3.To create the crunchy hazelnut layer, sprinkle the chilled filling evenly with the crunchy roasted chopped hazelnut pieces. Melt the chocolate and coconut oil in double boiler or in the microwave, then drizzle the chocolate evenly over the hazelnut pieces. Finally, transfer the container to the fridge and let firm up for at least 8 hours. 4.Using the foil, remove from the container. With a sharp knife, cut into sixteen small squares. Serve immediately or place in an airtight container and store in the fridge until you’re ready to eat them – they melt fast! Enjoy!