One night last week I was in the mood for chocolate orange truffles. With hazelnuts. I’ve been seeing gorgeous hazelnut goodies everywhere lately and thought something hazelnutty needed to happen. Do you get specific “moods” like that too?
Well I got to work and realized I had a slight problem… no orange extract, nor oranges to zest, and no, not even dates on hand (a typical no-bake candy and bliss ball ingredient).
Jar of orange marmalade to the rescue! ????
The texture of these came out perfect — even without dates or another dried fruit, oils, coconut, etc. The marmalade worked a treat. And I loved the added orange flavor of course.
If you’re not an orange marmalade fan on its own, I’d say give this a try anyways — it’s not marmalady. It just adds texture, moisture, binding, and a beautiful orange flavor. Or you can just swap for another jam if you prefer. I bet apricot would be great. Just make sure the marmalade / jam you use is on the thicker side.
If you are an orange marmalade fan though, you might like this super easy galette recipe as well ??
The flavor of these is slightly on the “dark chocolate” side. There’s a lot of cocoa in there! If you prefer your truffles sweeter, use a bit more coconut sugar. The marmalade has a slight bitter edge to it generally too, so if you go with a different jam that would sweeten them a bit more. I loved mine as they are as I love the bittersweet contrast.
I’ve missed hazelnuts. I used to work with them a lot more in the past (nutella, chia, tapioca, milk, etc.), but somehow they slipped my mind entirely for the longest while now. I did make a beautiful raw hazelnut cake a few months back and just typing this now it occurred to me I never put it up on the blog either. Total hazelnut amnesia going on here ??.
Well, these little truffles brought me out of my hazelnut neglecting situation pretty quickly. They pair so well with chocolate, and orange, and a million other things. Oh, that reminds me — I really restrained myself from adding a pinch of espresso powder to these
because I have a general tendency to add it to everything chocolate but feel free to add that if you want to take these to the next level. Espresso truffles with espresso make a lot of sense to me ☕️?.
- 1½ cups hazelnuts (I used raw)
- ½ cup orange marmalade (I used a fruit sweetened version by St. Dalfour | can use another jam flavor if you prefer)
- ¾ cup cocoa powder
- 3 tbsp maple syrup
- 2 tsp pure vanilla extract
- ¼ cup coconut sugar
- ½ cup finely chopped hazelnuts (I ran mine through a food processor) or extra cocoa powder
- 15-18 extra hazelnuts for center
- Process hazelnuts into a meal in a food processor. Add all remaining truffle ingredients, except coconut sugar, to the processor and process to combine. Add coconut sugar and process once more. The mixture should be slightly balling up at this point (you can test if it's ready by picking up a small amount of it and see if you can roll it into a ball -- if it's too wet, add a bit more cocoa, if too dry add a bit more maple syrup or jam and process again).
- Spread your coating (chopped hazelnuts or cocoa powder) out in a bowl. Line a plate or a tray with parchment paper and set aside. Have the hazelnuts reserved for center handy.
- Pick up 1-2 tbsp of the mixture (a big spoonful) and roll into a ball with your hands. Press a hazelnut into the center and roll the ball up again to seal it in. Roll the truffle in the coating mixture and set on the prepared lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes and enjoy. Keep in a sealed container either at room temp, refrigerated, or freeze for later use (I prefer mine refrigerated for best texture).
This recipe contains an affiliate link to the marmalade I used to make the truffles. Note: it is much cheaper to buy in person at a grocery store if your local store carries St. Dalfour jams or another fruit-sweetened brand.