Orange Hazelnut Truffles

Welp, it’s Christmas time again, my favourite time of yeeeaaarrrr ♪♫ …yeah. You probably don’t know that song. Courtesy of my having been in a choir, I now know many obscure Christmas songs. For each Christmas post I make this Christmas, I’ll share some lyrics of an obscure Christmas song, and you can try and guess whether you know it or not 😛


After the success of my orange-hazelnut pound cake, I decided to make some truffles with the hazelnut ganache from my Ferrero Rocher macarons.

As before, I browned the butter.

burn, baby, burn!

I added the butter to roasted and ground hazelnuts, with some very finely grated orange zest, orange essence and orange liqueur. Next, I stirred in the melted chocolate.

oh my, so good!

If you use a sweet orange liqueur like curaçao, use a mixture of dark and milk chocolate. Otherwise, less-sweet liqueurs can stand the sweetness of milk chocolate.


Orange Hazelnut Truffles

  • Servings: 24
  • Difficulty: medium
  • Print

80g butter
150g hazelnuts
1 Tbs orange zest
3 tsp orange essence
2 Tbs orange liqueur
200g chocolate

Orange sugar (to coat)

Brown the butter in a saucepan.
Roast the hazelnuts at 135°C for half an hour.
Remove the hazelnuts from the oven, and wrap them in a thick tea towel for 10 minutes.
Use the tea towel to rub off the skins.
Blend the hazelnuts in a food processor. Stir in a tablespoon of butter, and the orange ingredients, and blend.
Melt the chocolate and stir in the hazelnut paste over a double boiler.
Fold in the remaining butter.
Allow to sit overnight in the fridge.
Roll ganache into balls.
Refrigerate until firm.
Roll in orange sugar.


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