Rich and decadent! These delicious truffles are every bit as good, if not better, than the famous store-bought version. They’re great for dessert and/or gifting (if you can keep from eating them all yourself). Enjoy a little taste of heaven from your kitchen with this recipe from Functional Medicine Los Angeles, a renowned functional medicine Burbank provider.
Note: For best results, using high-quality (70% Cacao) dark chocolate is strongly recommended by our functional medicine Los Angeles practitioners.
Prep Time: 15 minutes
Cooling Time: 4 hours
Serves: 8 (makes 16 truffles)
Ingredients
- 5 oz. dark chocolate, roughly chopped
- 1/2 c. heavy cream
- 3 T. sugar
- 1 T. honey
- 1/2 c. smooth hazelnut butter
- 1 t. pure vanilla extract
- 6 oz. roasted hazelnuts, divided
Directions
- Place a medium saucepan over low heat. Add dark chocolate, heavy cream, sugar, and honey. Stirring frequently, allow the chocolate to melt.
- Once all the chocolate has melted, our functional medicine Studio City experts suggest removing it from the heat and stirring in the hazelnut butter and vanilla extract.
- Transfer the saucepan into the refrigerator and allow to cool for at least 2 hours or until completely hardened.
- Reserve 16 hazelnuts and chop the remaining nuts, taking care to chop them too finely. Add the chopped hazelnuts to a shallow bowl.
- Once the chocolate mixture is completely cold and set, scoop out about a tablespoon and flatten it in the palm of your hand. Place one hazelnut into the center of the disc and roll the mixture around the hazelnut, forming a ball. Roll the truffle into the chopped hazelnuts.
- Repeat this process until you have rolled all 16 truffles. Place in the refrigerator for another 30 minutes before serving.
- Enjoy this recipe from our Los Angeles functional medicine doctors!