Hidden Hazelnut Truffles

For me, the nutty undertones of No. 6 milk chocolate work beautifully with the hazelnuts.

Ruth Hinks, UK World Chocolate Master

  • 40-50 chocolate truffles
  • 1 hour (preparation), overnight (set)
  • Medium


150g Double cream
25g Liquid glucose
25g Caster sugar
450g No. 6 milk chocolate
400g Roasted hazelnuts
500g No. 6 milk chocolate (for rolling)
300g Roasted hazelnuts (chopped)


  1. Bring the cream, glucose and caster sugar to the boil.
  2. Place No. 6 milk chocolate (450g) in a plastic bowl, add the cream mixture and leave until chocolate has melted.
  3. Blend the mixture with a hand blender until smooth and glossy.
  4. Place clingfilm directly on top of the mixture, and set overnight at room temperature.
  5. Scoop the mixture into small balls using a chocolate truffle scoop, push a hazelnut into the centre of each and hand-roll into smooth spheres.
  6. In a plastic bowl, warm No. 6 milk chocolate (500g) slowly in the microwave, stirring frequently until just melted.
  7. Roll the truffle in the melted No. 6 milk chocolate, and coat with the chopped hazelnuts.
  8. Allow to set for 15 minutes at room temperature.

    Store in an airtight container at room temperature for up to 4 weeks.

Ingredients & equipment for this recipe

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