Gianduja – Milk Chocolate Hazelnut Truffle

This could be the best chocolate truffles ever! They are magic! Like you can’t stop eating magic! It’s impossible to resist these bites of milk chocolate covered hazelnut nougat with a sprinkle of sea salt. All of a sudden they’re all gone; and you’re probably having a stomach ace. But it’s kind of worth it 🙂

I make these candies every Christmas and Easter. Last year was special though – since I’ve been making hundreds of this goodies for the opening of Amazing Jewelry. But that fact didn’t stop me from making another batch for me, Stefan and our families for Christmas and yet another batch for Easter which is just around the corner.

Just like when making the white chocolate strawberry truffles I wrote about in the previous post it’s important to use high quality chocolate also for these ones. I chose the 40 % Jivara from Valrhona which has a complex flavor with nutty vibes and a well balanced sweetness. When it comes to milk chocolate you have a bigger rage of high quality varieties to choose from compared to white chocolate. So choose a variety that suits you, but make sure it’s not too sweet. You’re aiming for a nice balance between chocolate and hazelnut and since you’re already adding powder sugar to the hazelnut nougat it’s nice to have a lesser sweet chocolate.
When making these truffles just for the family I usually don’t bother with tempering the chocolate that I cover the gianduja with. It’s kind of hard to temper milk chocolate and the taste will come out the same anyway. But if you want a fancier presentation tempering is definitely the way to go.


Gianduja – Milk Chocolate Hazelnut Truffle – 50 Bites

These milk chocolate and hazelnut bites are hazardously tasty. Make them, today!


300 g  hazelnuts, peeled
260 g powder sugar
225 g milk chocolate (Jivara Valrhona 40 %)
3 g salt

300 g milk chocolate (Jivara Valrhona 40 %)
Sea salt flakes

Oven: 175 °C


Roast the hazelnuts in the oven until golden. This will take approximately 10 minutes. Toss the them around a few times during the roasting process to get an even coloring. Take the nuts out of the oven and transfer them to a food processor. Mix the nuts while still warm until they’ve formed a smooth paste. This might take a while so be patient (up to 10 minutes, depending on how powerful your mixer is). Meanwhile melt 225 g chocolate in the microwave or over a water bath. If you’re using a water bath make sure no water or steam is getting in touch with the chocolate (since moisture will cause the chocolate to split) and if you go for the microwaving method use a low temperature and stir the chocolate ever 10th second (it’s easy to burn chocolate in the microwave because of the uneven distribution of heat). Add the melted milk chocolate, powder sugar and 3 g salt to the pureed nuts and mix until a smooth paste is formed. Transfer the mixture to a rectangular mold lined with parchment paper. Tapp the mold on the kitchen counter top a few times to get rid of any air bubbles. Let the gianduja sit in the fridge for a couple of hours or over night to cool down and harden. Once the nougat is set remove it from the mold and cut it into squares.

Melt 300 g chocolate either in the microwave or over a pot with simmering water. If you want a nice glossy finish you have to temper the chocolate by first heating it to 42-46 °C then lowering the temperature to 27-28 °C under constant movement and them reheat it to 30-31 °C. Tempering might take a while to master so if you don’t want to do the tempering bit it’s okay just to melt the chocolate and dip the nougat straight in and sprinkle a small pinch of sea salt on top while the chocolate still is fluid. Just a note of caution do not dip the nougat when the chocolate is too hot since it will melt the interior; so wait until the dipping chocolate reaches around 35 °C. Let the chocolate set. Enjoy, I’m sure you will 🙂








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