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CIA Recipes

Honey Hazelnut Truffles – Print This Recipe

Honey Hazelnut Truffles

Yield: 160 truffles


  • Heavy cream 400 g/14 oz/30%
  • Buckwheat honey 140 g/5 oz/10%
  • Praline paste 400 g/14 oz/30%
  • Milk chocolate, unmelted, tempered, chopped 400 g/14 oz/30%
  • Ganache Batch Size 1340 g/47 oz/100%
  • Dark chocolate hollow truffle shells 160 shells
  • Toasted hazelnuts, whole as needed
  • Dark chocolate, untempered, or dark chocolate, tempered, for sealing as needed
  • Dark chocolate, tempered, for dipping as needed
  • Toasted hazelnuts, chopped as needed


  1. Combine the heavy cream and honey in a saucepan. Bring to a boil.
  2. In a stainless-steel bowl, combine the praline paste and the chopped chocolate. Pour the hot cream mixture over the chocolate and praline paste. Let sit for 60 seconds, to allow the chocolate to melt.
  3. Using a spoon, stir the mixture in small vigorous circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all the chocolate has melted. If necessary, place the ganache over a warm water bath (not exceeding 34°C/93°F) to melt the chocolate.
  5. Pour the ganache into a hotel pan, covering the bottom of the pan with a thin layer. Place plastic wrap directly on the surface of the ganache. Allow the ganache to rest at room temperature until it reaches 25°C/77°F or slightly lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  6. Using a disposable pastry bag with a small opening cut in the tip, fill the hollow shells halfway to the top with the cooled ganache.
  7. Place one hazelnut inside of each shell, on top of the filling.
  8. Fill the shells the rest of the way with the ganache. Allow the filling to crystallize at room temperature until the top is solid, approximately 1 hour.
  9. Seal the truffles either with untempered dark chocolate, using a sealing tray, or with tempered dark chocolate, using a paper cone.
  10. Using a round dipping fork, dip the truffles in tempered dark chocolate.
  11. As the chocolate begins to set, drop a pinch of chopped toasted hazelnuts on top of each piece.

Recipe taken from: Chocolates & Confections, 2nd Edition