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

My Chocolate and Hazelnut Truffle secretToday 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!

Chocolate and Hazelnut Truffle Recipe _ Chef Jean-Pierre

As Easy to Make As It Is Delicious - Chocolate & Hazelnut Truffle Recipe

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, this Chocolate & Hazelnut Truffle Recipe is definitely an easy dessert anyone can make! It is so rich and elegant you will feel like you are eating at a Michelin Star Restaurant! The only way to believe me is to make it yourself.
4.91 from 11 votes
Servings 12

Recipe Video

Recipe Ingredients

  • ½ cup Almonds
  • ½ cup Walnuts
  • ½ cup Pecans
  • ¼ cup Sugar for the nuts
  • 2 cup Heavy Cream
  • 16 ozs Semi-Sweet Chocolate (I use 64% cacao butter)
  • Zest of one Orange
  • ¼ cup Kahlua
  • 3 tbsp Cocoa Powder for dusting top
  • Whipped cream and Raspberries (or other seasonal berries or cherries)

Recipe Instructions

    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.
    Heat cream on medium heat.  Poor over chocolate and stir to melt and add the orange zest and the Kahlua.
    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.


*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!


Pin It on Pinterest