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Nougat Truffles

Nougat Truffles

Nougat Truffles

Nougat Truffles
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5/5 (1)
Course: Candy, ChocolateDifficulty: Easy
Servings

25

truffles

Truffles made with Toblerone bars and rolled in toasted hazelnuts.

Ingredients

  • 12 ounces Toblerone chocolate, chopped

  • 6 tablespoons 35% cream

  • 2 tablespoons half-salt butter, softened

  • 2/3 to 1 cup toasted hazelnuts *, chopped very fine

Directions

  • In the top of a double boiler over hot (not boiling) water, melt chocolate with cream and butter. Stir until smooth. Pour into a bowl and refrigerate until mixture is firm but malleable. Place the hazelnuts in a small bowl; set aside. Roll chocolate mixture into 1-inch balls, then roll in hazelnuts to coat. Place truffle in paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.

Notes

  • Translated from the French from “Le Guide Cuisine” magazine.
  • * To toast hazelnuts: Preheat oven to 350F. Spread hazelnuts in one layer in a baking pan and roast 10 to 15 minutes or until the skins are blistered. Remove from oven and immediate wrap the nuts in a kitchen towel. Allow them to steam for a minute or two, then rub them inside the towel to rub the skins off. Discard the skins in the towel and just chop the whole nuts. There will be a small amount of skin still on the nuts, but don’t worry about that.

    To chop by hand, chop while still warm.

    To chop in a food processor, wait until they are perfectly cool. Use a series of 1-second pulses to chop them gradually or you will quickly end up with hazelnut butter.