Chocolate-Hazelnut Truffles

One Christmas, my family decided to give homemade dessert gifts, and so this was my entry into the extravaganza. These chocolate truffles are very easy to make, but look elegant and festive in tiny gold baking cups, holiday bags, or pretty boxes.

Note: Exceptional truffles need exceptional ingredients; with so few ingredients, quality is paramount. Use high quality dark chocolate, heavy cream, and butter.

Chocolate-Hazelnut Truffles
Yield: 24 // 74 calories each, 1g net carb (+24 calories if using hazelnuts)

8 oz. Scharffen Berger 99% unsweetened dark chocolate baking bar, cut into pieces
2/3 cup Horizon heavy cream
1 tablespoon unsalted Kerrygold butter, room temperature
1/2 teaspoon pure Madagascar vanilla extract
3/4 cup finely chopped hazelnuts (optional)
Liquid stevia glycerite or Swerve sweetener, confectioners-style, to taste

CHOP
Using a food processor, chop the hazelnuts, if using, by pulsing a few times. Careful—You don’t want to make hazelnut butter! Alternatively, you can hand chop the nuts.

Empty and clean out the food processor, and chop the dark chocolate by again pulsing a few times until the chocolate is in tiny bits. Alternatively, you can hand chop the chocolate.

HEAT
Place the chocolate in a heat-proof bowl over a pot of one inch of simmering water and stir until melted.

Heat the heavy cream until it is simmering (gentle bubbles on the surface). You can heat it on the stove or in the microwave, but do not boil.

Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract and stir until the chocolate has completely melted.

SWEETEN
Stir in a one drop of liquid stevia glycerite at a time, tasting for sweetness after each addition. Alternatively, whisk in 1/2 a teaspoon of powdered Swerve at a time, tasting after each addition.

COOL
Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture sets up more quickly, placing a piece of plastic wrap directly on the surface of the chocolate. Refrigerate for 1-2 hours.

SHAPE
Scoop the set truffle mixture into two-teaspoon-sized mounds—a 2-teaspoon cookie scoop will really help here. Scoop the truffle mixture into mounds on a lined baking sheet. Refrigerate for 20-30 minutes so that the mounds firm up.

Coat your hands in cocoa powder. Roll each scoop into a ball, then roll each ball in the coating of your choice (see below for ideas).

STORE
Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. For longer storage, you can freeze truffles for up to 3 months—thaw in the refrigerator, then bring to room temperature before eating.

FLAVOR VARIATIONS
Instead of vanilla extract, use 1/2 teaspoon raspberry, coconut, orange, or peppermint extract. Or leave out the extract and add 1-2 tablespoons of your favorite liqueur.

TRUFFLE COATINGS

20 ounces*—Dutch cocoa powder, Swerve powdered sweetener, unsweetened shredded coconut, finely chopped nuts, crushed sugar-free English toffee, or melted tempered sugar-free chocolate. Note: my photos show truffles rolled in chocolate sprinkles that have sugar 🙁

*This quantity is more than will be needed, but makes it easier to roll the truffles.

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