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Baked Chocolate Hazelnut Truffles
Crispy on the outside and impossibly fudgy within, these baked truffles blur the line between a rich cookie and a soft candy. You'll wrap a hazelnut-spiked chocolate dough around a hidden milk chocolate star, creating a molten center that's hard to resist. A quick dip in melted vanilla chips adds a creamy, sweet contrast to the deep cocoa flavor. They're impressive enough for a holiday dessert board, yet simple enough to box up as thoughtful homemade gifts.
Equipment
- Oven
- Baking sheet
Ingredients
- 4 oz semisweet baking chocolate
- ¼ cup butter
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 tablespoons hazelnut liqueur
- 2½ cups all-purpose flour
- ½ cup chopped hazelnuts (filberts)
- 40 milk chocolate stars
- ½ cup white vanilla baking chips
- 1 teaspoon vegetable oil
Instructions
- 1Preheat the oven to 350°F. Place the baking chocolate and butter in a large microwave-safe bowl. Heat on medium power for 2 to 3 minutes, stirring once, until the mixture is soft.
- 2Stir the sweetened condensed milk, hazelnut liqueur, flour, and chopped hazelnuts into the melted chocolate until well combined. Cover the bowl and chill in the refrigerator for about 30 minutes until the dough becomes firm enough to handle.
- 3Scoop tablespoon-sized portions of the chilled dough and mold each one completely around a milk chocolate star. Arrange the shaped truffles 1 inch apart on an ungreased baking sheet. Make sure the star is fully enclosed so the chocolate doesn't leak out during baking.
- 4Bake for 7 to 8 minutes until the surface looks shiny and set but the centers remain soft. Let them rest on the pan for 5 minutes. The residual heat helps them finish setting without drying out. Transfer to a wire rack to cool completely for another 30 minutes.
- 5Combine the white vanilla baking chips and vegetable oil in a small microwave-safe bowl. Heat on medium power for 60 to 75 seconds, stirring halfway through, until the chips soften.
- 6Stir the vanilla mixture until completely smooth. Dip the top of each cooled truffle into the melted coating and immediately decorate with candy sprinkles before the vanilla sets. Let the truffles rest until the coating hardens.
Notes
- Storage: Keep the finished truffles in an airtight container at room temperature for up to 5 days.
- Gifting: Arrange single truffles in small tissue-lined boxes to give as holiday gifts.
- Make ahead: You can prepare the dough up to 2 days in advance. Keep it tightly covered in the fridge and let it sit at room temperature for a few minutes before shaping.
- Swap: If you don't have hazelnut liqueur, substitute 1 teaspoon of hazelnut or vanilla extract mixed with 1 tablespoon of water.