Homemade Chocolate Hazelnut Truffles

Prep time: 30 minutes | Chill time: 1 hour | Yields: Approx. 20–24 truffles

The Filling:

1 cup Chocolate hazelnut spread (like Nutella)
1 cup Toasted hazelnuts, finely chopped (plus 20–24 whole toasted hazelnuts for the centers)
1 cup Crushed wafer cookies (vanilla or hazelnut flavored work best)

The Coating:

Prepare the Base: In a medium mixing bowl, combine the chocolate hazelnut spread, the 1 cup of finely chopped hazelnuts, and the crushed wafer cookies. Stir until the mixture is uniform and holds its shape when pressed.
Chill to Set: Place the mixture in the refrigerator for about 20–30 minutes. This makes it much easier to roll into balls without it sticking to your hands.
Form the Truffles: Scoop about a tablespoon of the chilled mixture. Press one whole toasted hazelnut into the center, then roll the mixture between your palms to form a smooth ball.
Second Chill: Place the rolled balls on a parchment-lined tray and freeze for 15 minutes. This ensures they don’t melt when you dip them in the warm chocolate.
Melt the Coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely smooth. Stir in the remaining ½ cup of finely chopped hazelnuts.
The Dip: Using a fork or a dipping tool, submerge each chilled truffle into the chocolate-nut mixture. Tap the fork against the side of the bowl to let excess chocolate drip off.
Final Set: Place the truffles back on the parchment paper. Let them sit at room temperature until firm, or pop them in the fridge for 10 minutes for a quick set.

Toast Your Nuts: Even if you buy pre-roasted hazelnuts, giving them a quick 5-minute toast in a dry pan over medium heat brings out the oils and makes them much more fragrant.
Wafer Texture: Don’t pulverize the wafers into a powder; leave some tiny shards for that authentic “crunch” when you bite into the center.