Low-Carb Hazelnut Chocolate Truffles
This content originally appeared on Caroline's Keto Kitchen. Republished with permission.Chocolate and hazelnuts pair exceptionally well. Perhaps our palettes have Nutella to thank, but unlike the sweetened spread, I prefer the slight bitterness of dark chocolate contrasted against the mellow, sweet hazelnut. Delicious & unexpected. Truffles are a simple, yet savory, dessert option alongside your favorite coffee. Print Low-Carb Hazelnut Chocolate Truffles #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; } A simple yet savory dessert option to enjoy alongside your favorite coffee. Course Dessert Servings 24 truffles Calories 98kcal Ingredients10 ounces 85% dark chocolate very finely chopped, divided1 tablespoon butter room temperature⅔ cup heavy cream1 teaspoon vanilla1 teaspoon cocoa powder½ teaspoon coconut oil¼ cup blanched hazelnuts chopped ** InstructionsLine an 8″ baking pan & small rimmed baking sheet with parchment.Place 9 ounces chopped chocolate and butter in a heatproof bowl.In a small saucepan over medium heat, heat heavy cream to a simmer.Pour heated cream over chocolate and butter, letting rest until chocolate begins to melt.Add vanilla, stirring gently until smooth.Pour into prepared 8″ pan.Refrigerate for 2 hours.Remove from refrigerator, scooping ganache mixture into tablespoon-sized balls.Dusting hands in cocoa powder, roll balls until round, placing on prepared baking sheet.Chill for 30 minutes.While chilling, set a double boiler over medium heat. *Add remaining chocolate pieces and coconut oil, stirring occasionally until melted.Place chopped hazelnuts in a shallow bowl.Working in batches, dip truffles first in melted chocolate, then in chopped hazelnuts, returning to baking sheet.Chill for 1 hour.Serve or store refrigerated in an airtight container. Notes* If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container. ** If you were unable to source blanched hazelnuts. Use raw hazelnuts & remove bitter skins before chopping. To remove skins, heat oven to 400 degrees. Lay hazelnuts in a single-layer on a rimmed baking sheet. Roast for 10-15 minutes, until skins have darkened, mindful not to burn nuts. Place roasted nuts in a clean kitchen towel & rub until skins flake off. Repeat roast and rub process until all skins are removed. NutritionServing: 1truffle | Calories: 98kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Fiber: 1g Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.
A simple yet savory dessert option to enjoy alongside your favorite coffee.
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