This truffle was inspired by Perugina’s Baci, those addictive Italian chocolate-hazelnut confections that have started showing up in American supermarkets everywhere. I wanted to add some texture to the classic round truffle by pressing a whole hazelnut into its center. The result is delightful; the hazelnut provides a wonderful textural contrast to the otherwise uniform creaminess of the gianduja.
And since we were talking about sugar-free chocolate last week, here’s another cool thing about these truffles: other than what’s already in the chocolate, there’s no added sugar in these. The ingredients are nuts and dark chocolate. That’s it. As noted in a previous post, homemade gianduja is so much more wholesome than Nutella. You could almost consider these truffles… healthy?
I decorated the truffles using a piping bag filled with tempered milk chocolate. It’s a really fun technique — I felt like I was in kindergarten art class. But feel free to skip this part. In fact, you can make these truffles without any tempering at all! Dip the truffle centers in untempered chocolate (melted in the microwave as described below) and then roll them in chopped hazelnuts, sugar, crushed corn flakes or whatever else you think of. Nobody will know the chocolate shell is untempered if it’s hidden this way.
Btw, this recipe can easily be doubled or halved. The important thing is that there be a 1:1 ratio of chocolate to hazelnuts in the gianduja filling. If you’re on the fence, I would make a larger batch rather than a smaller one… gianduja keeps for several months at room temperature and much longer in the fridge, so having some extra around to spread on toast or drizzle on pancakes wouldn’t be the worst thing in the world…
Gianduja Crunch Truffles
- Makes approximately 30 truffles.
- Shelf life: at least two months at room temperature; up to six months in the refrigerator.
Gianduja crunch centers:
- 8 oz dark chocolate, chopped into small pieces (I used DeZaan’s 64% dark couverture, but any bittersweet chocolate will work — or use milk chocolate for a sweeter truffle)
- 12 oz whole hazelnuts
- 8 oz tempered dark chocolate for enrobing (optional)
- 2-3 oz tempered milk chocolate for decorating (optional)
You can also can skip the chocolate shells entirely and roll the centers in chopped hazelnuts, cocoa powder, cocoa nibs, crushed corn flakes, sugar, ground coffee beans — be creative!
To roast the nuts: On a baking tray on the center rack of your oven, toast the hazelnuts at 350 degrees Fahrenheit for 15-20 minutes, stirring occasionally, until they’re fragrant and brown but not burnt. Wrap them in a clean dish towel to cool on the counter. Use the towel to rub off the skins, and remove any stubborn skins with your fingers. Leaving the skins on won’t ruin the gianduja, but I think they taste a little bitter.
To melt the chocolate: Melt 8 oz chopped dark chocolate in the microwave. To do this without burning the chocolate, place it in a plastic container (glass or ceramic will retain too much heat) and microwave for 2 minutes, stirring every 45 to 60 seconds. Stir well.Continue microwaving at 10 second intervals, stirring well after each interval. To avoid burning the chocolate, stop when it’s 80% melted — the residual heat of the chocolate will melt the remaining pieces as you stir. The whole process should take less than 5 minutes.
To make the gianduja filling: Reserve 4 oz toasted hazelnuts. In a food processor, blend the remaining 8 oz hazelnuts into a paste. The consistency should be like that of peanut butter. Add the melted chocolate. Blend until creamy.
Congratulations — you’ve just made gianduja!
You can stop here if you want, storing the gianduja in a tightly sealed container away from sunlight for 1-2 months, or in the refrigerator for 6 months or more. Note that if you store gianduja in the fridge, you’ll need to leave it at room temperature (or microwave it) to bring it back to a soft, spreadable consistency.
Or, continue on to the next step to make truffles with it.
Note: If the gianduja is too soft immediately after making it, refrigerate for 30-60 minutes before rolling it into balls. Just remember it’s very important to bring the balls to room temperature before enrobing them in tempered chocolate.
To enrobe the centers: Melt and temper the remaining 8 oz chocolate. One at a time, drop each truffle into the chocolate and scoop it out with enrobing forks (a kitchen fork will work in a pinch). Place them on parchment paper to set. If you chose to use untempered chocolate for this step, you’ll need to roll the balls in a bowl of chopped hazelnuts (or your coating of choice) before the chocolate has a chance to set.
To decorate the enrobed truffles: Melt and temper* the milk chocolate and pour it into a large plastic sandwich bag. Twist the end of the bag to push the chocolate into one of the bottom corners. Using scissors, snip off the tip of the corner (ta-da — you have a piping bag!) and, squeezing from the twisted end of the bag, pipe milk chocolate stripes, swirls or dots onto the truffles. Work on parchment paper for easy cleanup. Fun, right?
*Milk chocolate should be tempered at a slightly lower temperature than dark chocolate, so my seeding instructions won’t be that helpful for this. For now I recommend you check out the instructions for tempering milk chocolate on Ecole Chocolat’s website.