Vegan Golden Hazelnut Truffle Delights

A Little Story About My First Truffle

I made my first chocolate truffle when I was ten. It was a messy, wonderful disaster. My hands were covered in chocolate. My brother ate three before they were even set. I still laugh at that.

These hazelnut delights remind me of that day. But they are much fancier. They feel like a gift you make with your own two hands. That is why this matters. Food made with care tastes better.

Why These Ingredients Sing Together

Let’s talk about the team in your bowl. Coconut milk makes things rich and smooth. Maple syrup adds a gentle sweetness. It is not too loud.

Hazelnut butter is the star. It brings a cozy, nutty song. A little salt makes the chocolate taste deeper. Doesn’t that smell amazing? What is your favorite smell in the kitchen?

The Secret to the Silky Center

Here is the magic step. You pour warm coconut milk over the chopped chocolate. Then you wait. Just for two minutes. This patience makes everything melt together perfectly.

Stir it slowly. You will see it turn shiny and smooth. *Fun fact: This method is called “ganache.” It is a fancy word for chocolate and cream friends.* Then you hide a whole hazelnut inside. It is a happy surprise for whoever bites in.

Getting Your Hands Chocolatey

Now for the fun part. The filling must freeze solid. This is very important. A frozen center means a tidy coating. Trust me, I learned the messy way.

Use a stick to dip them. Roll them in chopped nuts right away. The shell hardens fast because the center is cold. Do you like getting your hands messy when you cook, or do you like to stay clean?

Why Two Coats Matter

One coat of chocolate is good. But two coats? That is how you get that perfect “snap.” It makes the truffle feel special in your hand. It protects the soft center inside.

This is the second “why this matters.” Taking that extra minute shows love. It turns a simple sweet into a treasure. What treat feels like a treasure to you?

Sharing Your Delights

Once set, put them in a little paper cup. Or on a pretty plate. They look like little golden nuggets. I like to give them away. Seeing someone’s smile is the best part.

Making them is half the joy. Sharing them is the other half. These truffles say “I thought of you.” That is a powerful thing to say with food.

Ingredients:

Ingredient	Amount	Notes
Chilled full-fat coconut milk or coconut cream	160 g (5.64 oz)	For the filling
Vegan chocolate, finely chopped	120 g (4.23 oz)	For the filling
Hazelnut butter	60 g (¼ cup)	For the filling
Pure maple syrup	40 g (2 tablespoons)	For the filling
Vanilla extract	1 teaspoon	For the filling
Sea salt	¼ teaspoon	For the filling
Roasted hazelnuts, skinless	15	For the filling center
Roasted hazelnuts, skinless, finely chopped	100 g (⅘ cup)	For the coating
Vegan chocolate	200 g (7.05 oz)	For the coating
Hazelnut butter	14 g (1 tablespoon)	For the coating

Instructions

Step 1: Let’s make the creamy center. Put your chopped chocolate in a bowl. Gently heat the coconut milk until it’s steaming. Pour it over the chocolate and let it sit. Stir until it’s silky smooth. I love watching it come together.

Step 2: Now, stir in the hazelnut butter, maple syrup, vanilla, and salt. Mix it all until it’s shiny and perfect. Doesn’t that smell amazing? Spoon this filling into little round molds, but only two-thirds full. Pop one whole hazelnut right in the middle of each. Cover it with more filling. (A piping bag is neat, but a spoon works just fine.)

Step 3: Time for patience. Put the whole mold into the freezer. Leave it for at least four hours. They need to be frozen solid. This is a good time to tidy up. What’s your favorite kitchen chore? Share below!

Step 4: Get your coating ready. Melt the chocolate and hazelnut butter together in a bowl over hot water. Stir until it’s glossy. Chop the rest of your hazelnuts very finely. Put them in a little bowl. Line a tray with parchment paper. I still laugh at the mess I made my first time.

Step 5: The fun part! Pop your frozen centers out. Stick a skewer in one. Dip it into the melted chocolate. Quickly roll it in the chopped nuts. Set it on your tray. (Work fast because the frozen center sets the chocolate quickly.) Do this for all of them. Then, let the tray sit in the freezer for five minutes.

Step 6: For a really good shell, give them a second dip. Just dunk each one back into the chocolate. Place them back on the tray to set completely. For a fancy touch, you can add a tiny bit of edible gold. They look like little treasures then.

Creative Twists

You can make these treats your own. Try a different nut butter inside, like almond. It gives a lovely new flavor. Use crushed pretzels or biscuits for the outside crunch. It’s a sweet and salty surprise. Add a tiny pinch of cinnamon to the filling. It feels so cozy and warm. Which one would you try first? Comment below!

Serving & Pairing Ideas

These truffles are perfect for sharing. Place them in little paper cups on a plate. They look so pretty that way. You could also pile them high in a glass bowl. For a drink, a cup of peppermint tea is wonderful. The mint and chocolate are old friends. For a special night, a small glass of amaretto pairs beautifully. The almond notes sing with the hazelnut. Which would you choose tonight?

Keeping Your Truffle Delights Perfect

These treats are best kept cold. Store them in a sealed container in the freezer. They will stay perfect for a whole month. You can eat them straight from the freezer. They are like a little frozen chocolate hug.

I like to make a double batch. It saves so much time later. I remember my first batch. I left them on the counter too long. They became a soft, delicious puddle. We ate them with spoons anyway. No treat is ever truly lost.

Batch cooking matters. It means you always have a sweet gift ready. A happy surprise for you or a friend is just a freezer away. Have you ever tried storing treats this way? Share below!

Three Little Hiccups and How to Fix Them

First, your chocolate might not melt smoothly. If it looks grainy, your bowl had a tiny bit of water in it. Always dry your bowl very well. This matters because smooth chocolate feels so luxurious in your mouth.

Second, the filling can be too soft to mold. Just pop the bowl in the fridge for twenty minutes. I once tried to pipe it too soon. It went everywhere but the molds. A little patience makes all the difference.

Third, the coating might crack. This happens if the truffle center is too frozen. Let it sit out for just one minute before dipping. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Are these gluten-free? A: Yes, if you use chocolate that is certified gluten-free.

Q: Can I make them ahead? A: Absolutely. They are a perfect make-ahead dessert for parties.

Q: What can I swap for hazelnut butter? A: Almond butter works nicely. The flavor will be different but still lovely.

Q: Can I double the recipe? A: You can. Just use a bigger bowl for mixing.

Q: Is the gold leaf needed? A: Not at all. It just adds a festive sparkle. *Fun fact: Edible gold leaf is so thin, you can see through it!* Which tip will you try first?

A Sweet Note From My Kitchen

I hope you have fun making these. The kitchen is for making memories, not just food. My favorite part is hiding the whole hazelnut inside. It is a secret waiting to be found.

I would love to hear about your cooking adventure. Tell me all about it. Have you tried this recipe? Leave a comment and let me know how it went.

Happy cooking!
—Elowen Thorn.