Four ingredients plus chocolate and you have something that genuinely impresses people. Toasted hazelnuts blended into a paste, rum, powdered sugar, orange zest, all rolled into balls and dipped in dark chocolate. No baking, no tempering required, just patience while the chocolate sets. I started making these for holiday tins because they look like they came from a confectionery shop, and they’ve become the thing people ask about every year. The rum keeps it from being too sweet, and the orange zest cuts from the the chocolate and hazelnut paste.
How to Make Sinfully Simple Nougat Truffles
Toast and skin the hazelnuts first
Roast at 350°F for 10 to 12 minutes until fragrant and the skins crack. Wrap in a kitchen towel and rub vigorously. Most of the skins will come off. Don’t stress about every last bit. Blending toasted hazelnuts gives a deeper, roasted paste than raw.
Blend past crumbly
Keep the food processor running longer than feels necessary. The hazelnuts go from crumbs to a thick paste as their oils release. Stop too early and the balls won’t hold shape. Once you have a smooth paste, add the other ingredients and mix briefly. 
Dipping without disaster
Use a fork or dipping tool, let excess chocolate drip off, then set on parchment. Refrigerate until fully set, at least 30 minutes. Warm chocolate sets streaky. Cold sets clean.
Sinfully Simple Nougat truffles
- Total Time: 25 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Rich, decadent hazelnut truffles coated in dark chocolate. A simple recipe for impressive results!
Ingredients
- 2 oz (57 g) hazelnuts
- 4 tbsp powdered sugar
- 2 tbsp rum
- 1/2 tsp orange zest
- dark chocolate
Instructions
- Toast hazelnuts and skin them.
- Blend the hazelnuts until they release their oils and form a paste.
- Add the remaining ingredients, combine, and roll into balls.
- Melt dark chocolate in a double boiler.
- Dip the nut balls in the melted chocolate.
- Line the dipped balls on parchment paper and let them set completely.
- Optionally, sprinkle with more nuts while the chocolate is warm or decorate with more chocolate after the first coating sets.
Notes
- For a smoother texture, process the hazelnut paste in a food processor until completely smooth, scraping down the sides as needed.
- Toasted hazelnuts will enhance the flavor profile of the truffles. Ensure they are well-toasted but not burnt.
- Store the finished truffles in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for optimal enjoyment.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10
- Sodium: 10
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
Can I skip the rum or use a substitute?
You can replace rum with brandy or bourbon for a different flavor. For an alcohol-free version, use 1 teaspoon of vanilla extract, though the depth of flavor will be milder.
How long do I blend the hazelnuts to form a paste?
It usually takes 3 to 5 minutes in a food processor. The nuts will go from crumbs to powder to a clumpy ball, then finally release their oils and turn into a smooth, spreadable paste. Be patient.
What’s the best way to melt the dark chocolate for dipping?
Use a double boiler, setting a heatproof bowl over a pot of barely simmering water. Stir often and remove from heat as soon as the chocolate is smooth. Overheating will make it seize.
