Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

December 19th, 2012


This week I have kept my recipe post simple as I know this is a busy time of year. Below I have shared a photo story of making Chocolate Hazelnut Truffles. They are my gifts to family and friends at this time of year. I like to make and give edible gifts where possible because then I know they will be used (eaten) and enjoyed. Have a great Christmas week and enjoy the sun (or snow!). Happy holidays!

Chocolate Hazelnut Truffles


  • 1 cup dates soaked in boiling water
  • 1 cup hazelnuts approx. 140g
  • 1 cup desiccated coconut
  • 1 tablespoon cacao nibs or cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • generous pinch of salt
  • 2 tablespoon coconut oil optional, makes for a smoother truffle
  • 150 g quality dark chocolate I used Whittaker's Dark Ghana


  • Preheat the oven 150C (fan 130C). Toast the hazelnuts in the oven until the skins crack, about 15 minutes. Shake the tray once or twice for even toasting. Cool, then tip onto a clean tea towel and rub off the skins. Put aside 20 hazelnuts for the surprise filling.
  • Cover the dates with boiling water and soak for 20 minutes. Drain well.
  • Blend the hazelnuts and coconut in a food processor until very finely ground - to a consistency of coarse sand. Add the cocoa nibs, cinnamon, vanilla and salt, and blitz to combine.
  • Add the coconut oil (if using) to the processor, along with the dates, and process until smooth. Roll into walnut-sized balls pushing a whole hazelnut into the center of each truffle.
  • Meanwhile, break the chocolate into a heat-proof bowl. Place over a pan of gently simmering water - make sure the bowl is not touching the water - and melt the chocolate.
  • Now it is time to coat the truffle balls in chocolate. I find it easiest to use a pair of chopsticks to turn the ball around to evenly coat then carefully lift out onto a baking-paper lined tray. If you want a thicker coating of chocolate wait until the chocolate cools a little and thickens - about 10 minutes.
  • Set in the fridge then transfer to little paper cups and wrap for giving to those special people in your life.

Chocolate Hazelnut Truffles

First toast the hazelnuts and rub off the skins…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Soak the dates in boiling water for 20 minutes…Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

add cocoa nibs* to offset the sweetness of the dates with their bitter crunch…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Blend together into a smooth paste…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Roll into balls with a surprise hazelnut…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Truffles ready for coating in chocolate…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Melt the chocolate… chopsticks will come in handy…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Coat them truffles with the good stuff…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Lift carefully… steady now…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHENAnd set on a tray…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

and give to the special people in your life…

Chocolate Hazelnut Truffles | HOMEGROWN KITCHEN

Happy holidays!


Join the Conversation

  1. Wow, these look amazing – what a delicious present. So great to have the photos to show how to do it too!

    PS – thank you so much for the prize pack that came through the other day – it’s great!

    1. Nicola Author says:

      Thanks Nicky! I am really enjoying taking photos of my food. That is great, I am glad you like it and can make use of it.

      1. Have just had a proper look at the photos, instead of rushed one at work….they are wonderful. Particularly like the one of the cocoa nibs.

        1. Nicola Author says:

          Thanks Nicky 🙂

  2. Yum! … off to buy the ingredients now 🙂 Just finished making Raspberry Jam to give away (the house smells divine!) these look like a great match to go with them. Do you have a recipe for chilli jam/sauce for those that prefer a savoury treat? Thanks Nicola for all your inspiration this year, I love that we have a talented local chef! …. and Merry Christmas to you and your gorgeous family 🙂

    1. Nicola Author says:

      Hi Natalie
      Thanks and hope they are enjoyed.
      I don’t have a recipe for chilli jam but have made apricot chutney in little jars for gifts another year. I used the recipe from the good old Edmonds cookbook with less sugar and vinegar as I find it uses too much of both.
      Happy holidays x

  3. These look amazing. I’d LOVE to get that as a gift!

    Catherine (food, style, travel)

  4. Ana Galloway says:

    These look like the most perfect christmas present! I just wish I knew someone with a food processor in Peru!! I only have a blender and it has a hard time making fruit smooties 🙂
    I’ll just have to get inventive! Where there is a will there is a way!
    Merry Christmas to all the family in Nelson!

    1. Nicola Author says:

      Hey sis. If you can get your hands on some ground nuts the rest can be chopped and mixed. Good luck x

  5. These sound like my kinda truffles! Yumo 🙂

    1. Nicola Author says:

      Enjoy Emma. We on to our third batch now, they are so easy to make and great to have on hand for visitors during the festive season.

  6. They look great Nicola and I’d feel quite virtuous eating them too! Nice entry fr sweet NZ

  7. These are so yummy and very easy to make. Thanks!

    1. The perfect sweet treat to share with special people. Thanks for your message 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Nicola Galloway Homegrown Kitchen © Copyright 2023. All rights reserved.
error: Content is under copyright. Cannot be used without permission.