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.
Equipment
- Hand mixer
- Cookie sheet
Ingredients
- 3/4 cup prepared white chocolate hazelnut butter
- 2 tbsp softened butter
- 6 tbsp confectioners sugar
- 1/2 tsp vanilla extract
- 1/4 cup puffed rice cereal optional
- 9 oz white chocolate candy melts
Instructions
- Soften the hazelnut spread and your butter to room temperature, grab a large bowl. With your hand mixer beat butter and hazelnut butter until creamy and fully blended together.
- To the same bowl add your confectionaries sugar and vanilla extract, beat once more until fully combined. Next, you will fold in your puffed rice cereal (if using).
- 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. If its summer or you live in a hot climate stick in the freezer for 15-20 min or the refrigerator for 30 min.
- While your hazelnut butter balls are in the freezer/fridge melt your white chocolate close to when the timer will go off. 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 Keep them in an airtight container for 1 week. Enjoy cold or room temperature.
Notes
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 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.