CakeChristmas
CakeChristmas
Part of the portions: small group of irregular round truffles rolled in cocoa. A truffle split in half reveals a light whole hazelnut in the center of a thick dark ganache; all the portions presented are whole in the framing.
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Cakes with surprises / Fruit & confectionery

Cocoa Truffles with a Hidden Hazelnut Crunch

A recipe by CakeChristmas / Updated on 30 October 2026.

A whole roasted hazelnut hides in each soft ganache truffle.

24 rustic truffles filled with a hazelnut / Emulsion of ganache, cooling and rolling

12Indicative portions
30 minPreparation
13 minBaking
3 h 30Rest & Cooling
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Dessert in this mood

The ganache is shaped around a cold whole hazelnut before cocoa coating; the cut reveals the crisp contrast.

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Original quantity: 12 servings.

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Preparation

  1. Roast the hazelnuts for 8 minutes at 150 °C and let them cool completely. Remove skins that come off easily by rubbing them in a cloth.
  2. Chop the chocolate in a bowl. Simmer the cream and pour it three times over the chocolate, mixing in the center to obtain a smooth ganache.
  3. When the ganache is lukewarm, add the butter in small pieces. Pour into shallow dish, cover and refrigerate for 3 hours.
  4. Divide the ganache into 24 servings of about 17 to 18 g. Flatten each portion in the fresh hand, place a hazelnut in the center and close carefully. Roll briefly into irregular balls.
  5. Pour the cocoa into a plate and roll the truffles. Tap to remove the excess.
  6. Refrigerate 30 minutes. Share a truffle with the knife to show its central hazelnut, then take out the dish 10 minutes before tasting.

Preserve and Serve

5 days in the refrigerator in a closed box.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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