KETO-LOCA® Hazelnut Truffles
Who doesn’t love those famous chocolate truffles with a crunchy hazelnut layer? We've crafted the perfect low-carb alternative to this beloved treat! Made with real hazelnuts and rich dark chocolate, our version delivers a deliciously crispy chocolate bite with an intense chocolate flavor.
Ingredients
- 100 gr of KETO-LOCA® Dark Chocolate
- 3 tbsp of coconut oil
- 60 gr of hazelnut paste
- Optional: 2 tsp of liquid sweetener
- 12 hazelnuts
- A pinch of salt
- 1/2 tsp of vanilla aroma
- 80 grams of hazelnuts
- 100 gr of KETO-LOCA® Dark Chocolate
Let's get baking!
- Break the chocolate for the filling into pieces and melt into the microwave with the coconut oil. Stir frequently to prevent burning.
- Add the hazelnut paste, a pinch of salt and the vanilla aroma. Stir until smooth and well combined. Place the mixture in the fridge and let it firm up for at least 1 hour.
- Lightly toast the hazelnuts in a pan. Set aside 12 whole hazelnuts, and chop the remaining ones into smaller pieces. Set aside.
- Remove the chocolate mixture from the fridge and form 12 balls. Press a whole hazelnut into the center of each ball, molding the chocolate around it to form a smooth, round shape. Place the balls back in the fridge.
- Meanwhile, melt the chocolate for the outer coating. Once melted, take the truffles out of the fridge. Roll each ball in the melted chocolate. Then in the chopped hazelnuts. Repeat for all truffles until they are fully coated.
- Add any remaining chopped hazelnuts to the leftover melted chocolate. Mix well and roll the truffles through the mixture again for an extra crunchy layer.
- Place the truffles in the fridge and let them harden for about one hour.