White Chocolate Hazelnut Butter Truffles

These beautiful truffles are full of creamy white chocolate and homemade rich hazelnut butter, a quick and easy dessert for any occasion.

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Have you tried my White Chocolate Hazelnut Butter Spread? If you haven’t you will definitely want to make it hazelnut butter to create these White Chocolate Hazelnut Butter Truffles. I created these delectable truffles as a nod to a chocolate I used to eat as a kid. Do you know what the Cascade from Godiva is? Well, I’m sure a lot of people haven’t because they discontinued it when I was a kid.

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What is a cascade?

In my post for White Chocolate Hazelnut Butter Spread, I talked a lot about my fond memories of white chocolate and the cascades from Godiva. Here is my description, “the cascade chocolate had a hazelnut praline no chocolate inside so just think about that delicious hazelnut flavor with a sweetness and a bit of crunch. So what made this so special was that it was covered in rich and creamy white chocolate! ” Think about that for a second, doesn’t that sound amazing? It seriously was the best.

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How did I come up with the recipe?

I decided to take my white chocolate hazelnut butter spread and create something similar to the cascade. I’m not going to lie it isn’t exactly the same obviously because I didn’t create a praline but it definitely reminded me of that delicious chocolate I miss so very much. If you have ever had white chocolate with hazelnut you will totally understand why I love the combo so much!

I took a quick look at a few recipes for truffles or peanut butter balls and came up with this recipe. Most recipes call for a lot of confectionary sugar for the inside mixture of the truffle. I decided to cut down on the sugar knowing that there is white chocolate inside already and that they are going to be dipped in white chocolate too. I didn’t want the sugary flavor to overwhelm the hazelnut flavor. I used significantly less confectionary sugar and less butter than most chocolate nut butter balls call for. Most recipes call for at least a stick or two of butter but again I already have oil in the hazelnut spread so I didn’t want them to be overly buttery. There is an additive for puffed rice cereal in my White Chocolate hazelnut butter truffles so I could achieve that little crunch that the cascades have, you can leave the cereal out but if you like a little crunch leave them in. I wanted to really have a nice serving of the hazelnut butter so I used close to the whole jar which was ¾ of a cup. I wound up with 22 truffles which I feel like is plenty as a gift or a small group, you can easily double or triple this.

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Procedure

This recipe is pretty straight forward you’ll want to soften your hazelnut spread and your butter to room temperature then grab a large bowl and your hand mixer. Beat the butter and the hazelnut spread until fully creamy and blended together. Then add your confectionaries sugar and vanilla extract beat once more until fully combined. Next, you will fold in your puffed rice cereal if using that. You’ll then set a cookie sheet with parchment paper and roll the dough into balls using a medium cookie scoop and put them on the parchment-lined baking sheet. I live in Florida so I stuck mine in the freezer for 15-20 min but you could use the fridge and do 30min.

While your balls are in the freezer/fridge melt your white chocolate close to when the timer will go off. Make sure your white chocolate is fully melted and that you don’t burn it. I usually melt it for 30-second intervals in the microwave for 1 min and then another 30 or 15 depending on how much chocolate is in the bowl. Always look at your package for microwave instructions. Once your chocolate is melted grab a fork and dip your balls one by one into the white chocolate, rest the fork on the bowl so the excess chocolate drips off then grab a toothpick and gently roll them back onto the parchment paper. If you get some areas that aren’t covered you can use the excess white chocolate on the fork to fill in gaps. Repeat the process until they are all covered. If you have sprinkles you can add sprinkles to the tops or if you have extra chocolate you can drizzle that on top instead. Once all of your truffles are coved in white chocolate return them to the freezer for 15 min or the refrigerator for 30 min until your chocolate is set. When the chocolate is set on the truffles I keep them in an airtight container for 4 days. When I’m done with plastic almond butter jars I take the label off with goo be gone and I wash them thoroughly for other uses. In the photos, that’s what I have done here and then I added a pretty piece of lace ribbon using z-dots. I hope you enjoy the White Chocolate Hazelnut Butter Truffles!

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