Honey Hazelnut Truffles

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 400 g 14 oz 30%
Buckwheat honey 140 g 5 oz 10%
Praline paste 400 g 14 oz 30%
Milk chocolate, unmelted, tempered, chopped 400 g 14 oz 30%
Batch Size 1340 g 47 oz 100%
Dark chocolate hollow truffle shells 160 shells
Toasted hazelnuts, whole as needed
Dark chocolate, melted, untempered or tempered, for sealing as needed
Dark chocolate, melted, tempered, for dipping as needed
Toasted hazelnuts, chopped, for finishing as needed


  1. Combine the cream and buckwheat honey in a saucepan. Bring to a boil.
  2. In a stainless-steel bowl, combine the praline paste and the chopped milk chocolate. Pour the hot cream mixture over the chocolate mixture and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  6. Allow to rest at room temperature until the ganache reaches 32°C/90°F, or slightly lower. The ganache should be of a thick but fluid consistency to properly fill the shells.
  7. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells halfway to the tops with the ganache.
  8. Place a single whole toasted hazelnut inside each shell on top of the ganache.
  9. Fill the truffles the rest of the way with ganache. Allow the ganache to crystallize at room temperature until the top is solid, approximately 1 hour.
  10. Seal the truffles using either untempered dark chocolate with a sealing tray or tempered dark chocolate applied with a paper cone.
  11. Using a round dipping fork, dip the truffles in the tempered dark chocolate.
  12. When the chocolate begins to set, drop a pinch of chopped toasted hazelnut onto the top of each truffle.