Hazelnut Espresso Truffles ❤️

 

Valentines Day might be my favorite holiday ever. I love creating and baking things & I love to give things away. I’ve had a tradition now for several years now to make a special board and bring it to the office I work at. Everybody looks forward to it unless they are on a diet 😆.

This year I decided to add these truffles to the board. I ordered the hazelnuts on Amazon since I couldn’t find them in our local stores. 

Hazelnut Espresso Truffles

Ganache (Middle):

1 lbs. bag of roasted unsalted hazelnuts 

24oz. Ghirardelli’s 60% cocoa chocolate chips

2 1/4 cups Heavy cream

3 Tablespoons espresso powder

Ghirardelli’s cocoa powder for dusting

Coating:

20oz. Ghirardelli’s 60% cocoa chocolate chips

2 tablespoons coconut oil

 

Make the ganache:

Pour your chocolate chips in a medium bowl and set aside. In a sauce pan warm your heavy cream on medium heat. Stir. Do not let it boil. Right before it boils, remove from the heat and pour over the chocolate chips. Let set for 2-3 minutes. Then stir vigorously until smooth and creamy. Refrigerate for 3-4 hours. 

Once chilled, take your ganache and scoop with a 1-2 inch scooper. Place a hazelnut in the middle and roll in a ball then dust with cocoa powder. Set on a tray and freeze.

Coating:

Melt chocolate chips and coconut oil in a double boiler. If you don’t have a double boiler, take a small sauce pan and put water in it. Place a glass bowl on top that is just a bit bigger and doesn’t touch the water. Allow the chocolate to melt slowly and it won’t be too warm.

Begin to dip your chilled truffles and coat them. Place them on wax paper or parchment paper. Top with crushed hazelnuts or coarse salt. Chill again.