Gluten Free Chocolate Hazelnut Truffles
This week for Sunday Supper we wanted to feature recipes that would make a great date night for two since Valentine’s Day is just around the corner. Check out the recipes below to find everything you need for a romantic dinner for two: appetizers, entrees, drinks, and desserts.
For this Sunday Supper, I wanted to provide an easy dessert recipe that can be treated like finger foods. I find truffles to be a great way of packing indulgence into a single bite. These chocolate hazelnut truffles are a creamy dark chocolate and coffee center covered in chopped hazelnuts. They’re incredibly easy to make too! To make clean up easy, use food gloves when rolling the chocolates, that way all the mess goes in the trash with minimal washing.
1/2 cup raw hazelnuts
1/2 cup heavy cream
7 oz 70% dark chocolate
1/4 cup granulated sugar
2 tbsp brewed coffee
1 tsp gluten free vanilla
1/4 tsp salt
Preheat the oven to 350F
Cover a pan with aluminum foil. Spread the raw hazelnuts onto the pan. Roast for 25 minutes.
Remove the hazelnuts from the oven and let them cool for 5 minutes. Remove the shell from all the hazelnuts and finely chop them. Set them aside.
Finely chop the chocolate and put it into a mixing bowl.
Over medium heat, add the cream to a saucepan. Stir until the cream boils.
Pour the cream into the chocolate and whisk until the chocolate has completely melted.
Stir the sugar, coffee, vanilla, and salt into the chocolate. Cover and refrigerate for 45 minutes.
Line a baking sheet with parchment paper. Remove the chocolate from the fridge and use a 1 inch ice cream scoop to spoon the chocolate onto the baking sheet. Refrigerate the chocolate for 15 minutes.
Pour the nuts into a plate. Roll the chocolate into balls and roll in the nuts. Refrigerate the truffles overnight.