Frangelico Hazelnut Truffle Pops
A simple way to jazz up any sweet course, or after-dinner drinks (digestif), is to serve up some homemade chocolates to complement your liqueurs.
Truffles are some of the easiest and most versatile forms of chocolate making and can be decorated to match any theme you desire by just getting a little creative with your base flavour profiles and outer coatings.
This recipe highlights the use of hazelnut Frangelico Liqueur and adding oven roasted crushed hazelnuts within for an added boost of flavour.
- Prep Time15 min
- Cook Time20 min
- Perform Time3 hr
- Total Time3 hr 35 min
- Ready in3+ Hours
- 200 gms of Dark Chocolate
- 40 Mls Coconut Cream
- 40 Mls of Frangelico Hazelnut Liqueur
- 100 gms of Toasted Hazelnut Pieces
Option 1. Coating
- Extra chocolate for the outer coating - Approx 200 gms
- Vegan Sugar Pearls (or Dark Chocolate Sprinkles)
- Decorative Cocktail Sticks of your Choice
Option 2. Coating
- Dark Organic Cocoa Powder
To make the Truffles
Roughly chop the hazelnuts and place on a lined tray. Bake in a preheated low oven for 10mins or until golden brown.
Roughly chop your chocolate into small pieces and place in a heatproof bowl over barely simmering water (a bain-marie). Melt the chocolate slowly, stirring occasionally. Once fully melted, remove from the heat.
Continuously stirring, slowly add the coconut cream and the Frangelico liqueur, making sure to stir in thoroughly and smooth. Mix in the chopped, toasted hazelnut pieces.
For the next step, you can decide which option you would prefer. You can either place the truffle mixture on a tray to set and then form balls by hand at a later time. Or you can add the truffle mixture to rounded ball-like moulds immediately, and allow to set in shape.
Either way will require the truffle to set in the fridge for at least 3 hours.
If you decide to shape the balls by hand, remove from the fridge and allow to sit for 15mins at room temperature, then, using a spoon or small ice cream scoop to portion your balls, roll them between your fingers to form the balls. I prefer to use rubber gloves whilst doing this to avoid the chocolate melting and creating a mess.
Coating the Truffles
Once your balls are set or formed, insert the cocktail sticks and store in the fridge until you are ready to decorate them as desired.
Temper (or melt) some more dark chocolate, then transfer to a tall jug or glass so the chocolate is deep enough to fully immerse your truffles. Wait until your chocolate has cooled off a little and starts to thicken, then dip your truffles, making sure they are entirely coated. Immediately sprinkle with candied pearls or more chocolate sprinkles of your choice. Allow to set on greaseproof paper in the fridge.
A quicker and easier option is to simply roll or dust the truffles in some cocoa powder.
- Make sure to use high quality dark chocolate with real cocoa butter. I used Kokoa Collection 75% Haiti for this recipe.
- A spatular with an inbuilt thermometer is also useful should you prefer to temper your chocolate using Option 1. If you do not have this, a standard thermometer will do.
- If shaping the balls by hand, remove from the fridge 15mins before to slightly soften the mixture and make it easier to shape.
- You can run your hands under cold water to help keep them cool but make sure your hands are fully dried before handling the truffles. Another solution is to use plastic gloves to avoid creating a mess.
- You can use any type of cocktail sticks or decorative sprinkles/candies of your choice to create any desired look.
- Other ideas may include: gold leaf, edible glitter/metallic sprays. dried flower petals. freeze dried fried crystal, edible paints.
- If you wish to experiment with other flavour profiles, you can substitute the same portion of liqueur for any of your choice, for example: Orange, Strawberry, Peppermint, Coffee, Butterscotch...the options are endless.