Belgian chocolate & hazelnut truffles recipe | YES YOU CAN!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content while semi-sweet chocolate is often more affordable.

hazelnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar texture and flavor, while peanuts are more budget-friendly.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa powder

Carob is naturally sweeter and can be a caffeine-free alternative.

Chop dark chocolate and place it in a mixing bowl.

Heat heavy cream in a saucepan over medium heat until just simmering.

Pour the hot cream over the chopped chocolate and let sit for 2-3 minutes.

Stir the mixture until smooth and fully combined.

Add vanilla extract and a pinch of salt, mixing well.

Chill the mixture in the refrigerator for about 1-2 hours until firm.

Scoop out small portions of the chilled mixture using a melon baller or spoon.

Roll the portions into balls using your hands.

Coat half of the truffles in cocoa powder and the other half in chopped hazelnuts.

Place the truffles on a baking sheet lined with parchment paper.

Refrigerate the truffles for another 30 minutes before serving.

Cooking Techniques

Spice Level:

Allergens