Dark Chocolate Truffles

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Chocolate Hazelnut Truffles







Yield: 3 dozen candies

For the Truffle Centers:


  • 11 oz       American Almond® praline paste
  • 4 oz         Barry Callebaut® milk chocolate, melted
  • 2 oz         Barry Callebaut® bittersweet chocolate, melted
  • 2 T          Unsalted butter, softened

For the Coating:


  • 8-10 oz      Barry Callebaut® bittersweet chocolate, more if needed
  • 3 T               Coconut oil, use as needed
  • Cocoa nibs, as needed for garnish


  1. To make the truffle centers, in a mixing bowl fitted with the paddle attachment, combine the American Almond® praline paste, the melted chocolates, and the butter. Blend until smooth, scraping the bowl as needed.
  2. Scoop the mixture into a piping bag fitted with a small plain tip. Pipe the filling into uniform, 1-inch pieces. Allow the mixture to firm up slightly.
  3. Roll the piped praline mixture between the palms of your hands to create a smooth, round ball.
  4. To coat the truffle centers, melt the bittersweet chocolate and coconut oil over simmering water. Stir to combine. Remove the melted chocolate from the heat.
  5. One at a time, dip the truffle centers into the chocolate. Allow any excess chocolate to drip off the truffle center before placing it on the parchment-lined baking sheet. Let the chocolate harden then dip each truffle a second time in the melted chocolate.
  6. Decorate the freshly dipped chocolates with cocoa nibs if desired.
    Store the dipped chocolates in a cool dark place. The candies will keep for up to 2 weeks.
  7. *Use 3 Tablespoons of coconut oil for every 8 ounces of chocolate.

Recipe courtesy of American Almond® – www.americanalmond.com