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The Dessert Everybody Can Make – A Chocolate & Hazelnut Truffle!

My Chocolate and Hazelnut Truffle secret Today I am going to share with you my secret on how to make one of the best desserts you have ever tasted, Chocolate and Hazelnut Truffle. Here’s a little hint, it involves Home Depot!

Chocolate and Hazelnut Truffle Tort, a dessert that will make your mouth water just thinking about it. It is rich and chocolatey with just the perfect amount of sweetness. This Chocolate & Hazelnut Truffle Tort recipe will have you feeling like you are in heaven. It is so good that it will have you coming back for more and more.

I top mine with an amazing Baileys Whipped Cream! In addition to the Baileys Whipped Cream, I also serve mine with a Mixed Berry Coulis (Click here for the Mixed Berry Coulis Recipe)

This is a dessert that is sure to please anyone who tries it. So go ahead and indulge yourself, you deserve it! Chocolate & Hazelnut Truffle Tort, a must try for anyone who loves chocolate and hazelnuts. You won’t regret it! Let the chocolatey richness of this chocolate delight melt away in your mouth!

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Printable Recipe

Chocolate & Hazelnut Truffle

4.89 from 9 votes

Print Recipe

Servings

Ingredients

½ cup Almonds

½ cup Walnuts

½ cup Pecans

¼ cup of Sugar for the nuts

2 cup Heavy Cream

16 ounces Semi Sweet Chocolate (I use a 64% cacao butter)

Zest of one Orange

¼ cup Kahlua

3 tablespoons Cocoa Powder for dusting top

Whipped cream and Raspberries (or other seasonal berries or cherries)

Instructions

CRUST
Process nuts and sugar of in food processor until fine in consistency, but not greasy (like wet sand). Press about a large tablespoon or more of you like a thick crust into the bottom of each mold* and refrigerate while you make the filling.
CHOCOLATE GANACHE
Heat cream on medium heat. Poor over chocolate and stir to melt and add the orange zest and the Kahlua.
ASSEMBLE TORTE
Pour equal amount of chocolate mixture in each mold, place in your freezer or refrigerator for at least two hours or however long it take for the inside temperature to be 65º. Carefully remove mold and decorate tops with whipped cream. Serve with mixed berry coulis.

Notes

*Special Equipment

PVC Pipe Coupler, 2” diameter (home depot) – interior lightly sprayed with “Baker’s Joy” or other non-stick spray.

Please share this recipe with your family and friends! Thank you!

About
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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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