It was an inside joke. As the truffles hit the table I could feel the smile slowly curl it's way up the corner of my lips. They were good--really good- and it was all because of one secret ingredient. Sure enough everyone would ask for the recipe, or a second round. Thats when I was sworn from ever admitting the secret ingredient.
It's like when grandma has a secret ingredient in her cake and she never tells you what makes it so good. It's like that but different because well, I'm no grandma and truffles aren't cake. And of course these aren't those truffles, because I can't share that recipe (Ever.). But I made these truffles on a total whim and then fell in love. So much in love that I knew right away that they'd make it to the blog.
Think Ferrero Rocher but only 5-Ingredients and even creamier. As a total chocoholic I can confirm: this is what dreams are made of. Seriously. Chocolate, hazelnuts, a bit of coconut milk, and more chocolate. Am I awake? Pinch me!
Ok, ok, I don't know what you dream of--I actually do dream of recipes pretty frequently- but these truffles, whether you're a weirdo food-dreamer like me or not, are dream worthy. Party worthy. Keep-them-all-to-yourself-and-tell-no-one-you-made-them worthy. Enough talking. Let's just make some truffles!
Serves: 24 | Total Active Time:
- 1/3 cup can of coconut milk, full cup
- 1-1/4 cup semi-sweet chocolate chips (choose a dairy-free brand to make these truffles dairy-free)
- 1 teaspoon coconut oil
- 1/4 cup hazelnuts
- 1/4 cup cacao nibs
- First, make the ganache: heat the coconut milk in a heavy-bottomed sauce pan until it boils (or heat it in a microwave safe bowl until it just begins to boil). Remove from heat, and pour 3/4 cup of chocolate chips into the coconut milk. All the heat of the coconut milk to melt the chocolate. After several minutes, use a spatula to stir the ganache until smooth. Cover with plastic wrap, and place in fridge to chill.
- Then, toast the hazelnuts: spread the hazelnuts out in a single layer in an oven-safe pan. Place in oven set to 275°F and toast for 15-20 minutes, or until golden and aromatic. Remove from oven and set aside to cool.
- Once ganache has chilled for about 1 hour, and you are read to make the truffles, stir the ganache again. Then, place it in the freezer to make it firm enough to work with while you prepare the dipping chocolate.
- Prepare the dipping chocolate: heat the remaining 1/2 cup of chocolate chips over low heat in a heavy-bottomed sauce pan. Stir the chocolate occasionally to ensure even melting. Once the chocolate is smooth, remove it from the stove to and stir in the coconut oil.
- Prepare a cookie sheet by lining it with parchment paper or a silicon baking mat. Finally, assemble the truffles: Pull the ganache from the freezer. Using a small spoon, scoop 1 heaping teaspoon of ganache. Place a single hazelnut in the center of the ganache, and then roll it into a ball (your hands will get messy! If the ganache gets too stick to work with, return it to the freezer for 15 minutes). Then, using a fork, dip the truffle into the melted chocolate and turn to coat. Lift the truffle out of the chocolate, allowing excess to drizzle off. Place truffle on parchment-lined pan and sprinkle with a couple of cacao nibs.
- Once all of the truffles have been dipped, place pan in fridge to allow chocolate to set. Truffles can then be transferred to a serving dish or tupperware. Store in fridge for up to 1 week.