Truffles with chocolate, hazelnuts and crispy puffed rice

Maude Bergeron

The creamy taste of hazelnuts and praline in this truffle is an out-of-this-world bite-sized dessert that will really impress your guests.


Truffels for 18: 

For the truffels

  • ½ cup (125 ml) roasted hazelnuts
  • ¼ cup (60 ml) cacao
  • ¼ cup (60 ml) maple syrup
  • 1 ½ cup (375 ml) fresh pitted dates or dried date purée

For the chocolate shell 

  • One 425 g can of Crunchy Hazelnut fondue from Chocolats Favoris

For the crispy shell 

  • ½ cup puffed rice (such as Rice Krispies), coarsely crushed
  • ½ cup chopped roasted hazelnuts

People say that I am quite sublime, with a perfect blend between delicate hazelnut praline and Brazilian aromas. Simultaneously crunchy and succulent, my sweet morsels dipped in hazelnut paste bring my delicious taste to another level. Yum ! I want to make this recipe.

Buy a Crunchy Hazelnut fondue
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  • In a food processor, combine hazelnuts (for the truffles) until they begin to form a butter. Add cocoa and maple syrup. Mix and then add dates. Reduce to a homogeneous purée.
  • Mix puffed rice and chopped hazelnuts to make the crispy coating. Take 125 ml of the mixture and incorporate it into the truffle mix to give it some texture.
  • Pour the truffle mixture in a container lined with parchment paper and place it in the freezer for 45 minutes. Remove from the freezer. Start making small balls with your hands. Dip them in the Chocolats Favoris Crunchy Hazelnut fondue (previously melted as directed on the can) and then in the crispy rice mixture and remaining hazelnuts.
  • Les Truffes se conservent à la température ambiante jusqu'à 3 jours s'il ne fait pas très chaud (à ne pas faire durant la saison estivale), et par la suite jusqu'à 4 jours supplémentaires au frigo. Ils perdront leur texture croustillante avec le temps.