Sugar-Free Chocolate and Hazelnut Truffles
With a rich chocolate ganache center and a crunchy, nutty exterior, these guilt-free truffles are the perfect indulgence for any occasion. The coconut oil and almond milk create a smooth and creamy ganache, while the hazelnut flour and erythritol add a touch of sweetness and a nutty flavor. The chopped hazelnuts add a satisfying crunch and a touch of rustic charm to these elegant little treats.
In the annals of culinary history, the truffle stands as a testament to the timeless allure of chocolate. Its origins shrouded in mystery and myth, the truffle has captivated palates for centuries, transcending cultures and continents. From the opulent courts of ancient Mesoamerica to the grand salons of Victorian England, the truffle has been a symbol of luxury, indulgence, and culinary artistry.
Sugar-Free Chocolate and Hazelnut Truffles Sugar-Free Chocolate and Hazelnut Truffles Sugar-Free Chocolate and Hazelnut Truffles Sugar-Free Chocolate and Hazelnut Truffles
Prep time: 15 | Cook time: 0 | Serves: 12
Ingredients
  • 11 ounces unsweetened dark chocolate, finely chopped
  • 1 tablespoon coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup hazelnut flour
  • 1/4 cup granulated erythritol
  • 1/4 teaspoon salt
  • 1/2 cup roasted hazelnuts, finely chopped
Instructions
  1. Line a small baking sheet with parchment paper.
  2. Place the finely chopped chocolate, coconut oil, almond milk, and vanilla extract in a medium heatproof bowl.
  3. Place the bowl over a saucepan of simmering water and whisk until the chocolate is completely melted and smooth.
  4. Remove the bowl from the heat and stir in the hazelnut flour, erythritol, and salt.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm.
  6. Once the chocolate mixture is firm, use a small spoon or your hands to shape it into 1-inch balls.
  7. Roll each truffle in the chopped hazelnuts to coat.
  8. Place the truffles on the prepared baking sheet and refrigerate for at least 30 minutes before serving.
Why It Works
  • The combination of coconut oil and almond milk creates a smooth and creamy ganache that melts in your mouth.
  • The hazelnut flour and erythritol add a touch of sweetness and a nutty flavor without overpowering the chocolate.
  • The chopped hazelnuts add a satisfying crunch and a touch of rustic charm to these elegant little treats.