These dark chocolate Hazelnut Truffle Squares are inspired by Ferrero Rocher. The delicious chocolate truffles are simple to make yet so impressively delicious! In just a short time you can have beautiful hand-made truffle squares that are perfect for dessert trays or gift-giving – everyone loves a chocolate truffle! In one bite, you’ve got the toasty crunch of hazelnuts, the fudgy, melt-in-your-mouth, dark chocolate hazelnut truffle mixture, and a deliciously nutty cookie base… perfection!
FAQ’s about Making These Hazelnut Truffle Squares:
- Are Hazelnut Truffle Squares gluten free? These truffle squares are gluten free, although nobody would know just by tasting them – trust me!
- Where can I find gluten free animal cookies? I used gluten free great value animal cookies from Walmart.
- Can I Make this dessert ahead of time? – Yes, actually I recommend making it the day before and letting it set in the fridge overnight, if you have enough time.
- Why should I make Truffle Squares instead of making my truffles into balls? – Truffle Squares are WAY easier to make and they don’t make a big mess to make, the way round shaped truffles do and they taste just as good!
- Can I use a different cookie for the base? – Yes, you can use a different kind of cookie crumb base, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps. If you’re not on a gluten free diet feel free to use regular gram cracker crumbs.
What Ingredients Do you Need To Make Hazelnut Truffle Squares?
Here’s what you’ll need: (See recipe card below for full recipe)
For the cookie base:
- Animal Cookie Crumbs – gluten free
- Brown Sugar
- Butter
- Hazelnuts – ground
For the Hazelnut Truffle Filling:
- Semi Sweet Chocolate Chips
- Heavy Cream
- Hazelnut Spread
- Butter
- Hazelnuts- roasted
For the Topping:
- Dark Chocolate Chips
- Hazelnuts – ground
How Do You Make Hazelnut Truffle Squares?
Here’s how to make it: (See recipe card below for full recipe)
Step 1: Preheat your oven to 350°F. Then roast the hazelnuts on a baking pan for 8-10 minutes. Once they’ve cooled, remove the skins.
Step 2: Make the cookie base. Line a 8″ x 8″ square baking pan with parchment paper. Use a food processor to grind up 1/2 cup of the roasted hazelnuts. Then use the food processor to grind up the animal cookies into crumbs. Combine the cookie crumbs and 1/4 cup of the ground hazelnuts (saving the rest for the topping) in a mixing bowl. Add the brown sugar and melted butter and mix until fully combined. Then press it into the bottom of the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
Step 3: Make the truffle filling. Start by melting the semi sweet chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Stir the butter and hazelnut spread into the melted chocolate. Then pour the heavy cream into a small saucepan over medium heat. Whisking occasionally, heat until just before it boils. Remove from the heat, then slowly pour over the melted chocolate. Gently begin stirring in one direction. Do not forcefully stir, always be gentle! Keep stirring until it’s a smooth ganache.
Step 4: Pour 2/3 of the truffle filling into the prepared cookie base and spread it out evenly. Then press the 1/2 cup of roasted hazelnuts into the filling approximately 1 ” apart. Cover with the remaining 1/3 of filling and spread out covering the hazelnuts. Melt the dark chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Spread the melted chocolate evenly over the filling, then sprinkle the last 1/4 cup of ground hazelnuts over the chocolate. Refrigerate for 30 minutes or until chocolate has completely set before serving. Then cut into 1″ squares.
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MORE EASY GLUTEN FREE RECIPES MADE FOR SHARING:
- Old Fashioned Cherry Delight
- No Bake Apple Cheesecake
- Butterscotch Marshmallow Squares
- White Chocolate Cherry Fudge
Recipe Notes For Making The Best Hazelnut Truffle Squares:
- Make Ahead & Freezing Instructions: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.
- Feel free to add a little bit of hazelnut liqueur or extract to the truffle filling. You can also add a little expresso powder if desired.
- You can use a different kind of cookie crumb base, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
- No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are entirely melted, stirring frequently.
- The estimated time includes chilling time. Actual hands-on prep is less than 15 minutes.
- I use dark and semi sweet chocolate but any type of chocolate will work for this recipe. Use your favourite.
- Make sure to line your baking pan with parchment paper. Not only will this make cleaning up easier, but it’s easier to remove the squares after they hardens.
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Hazelnut Truffle Squares
Ingredients
For the Cookie Base:
- 1 Cup Animal Cookie Crumbs gluten free
- 1 Tbsp Brown Sugar
- 2 Tbsp Butter melted
- 1/4 Cup Hazelnuts ground
For the Hazelnut Truffle Filling:
- 2 Cups Chocolate Chips semi sweet (16oz)
- 1/2 Cup Heavy Cream
- 1/3 Cup Hazelnut Spread
- 2 Tbsp Butter
- 1/2 Cup Hazelnuts toasted
For the Chocolate Topping:
- 1 1/2 Cups Chocolate Chips dark
- 1/4 Cup Hazelnuts ground
Instructions
- Preheat your oven to 350°F. Then roast the hazelnuts on a baking pan for 8-10 minutes. Once they've cooled, remove the skins.
- Make the cookie base. Line a 8" x 8" square baking pan with parchment paper. Use a food processor to grind up 1/2 cup of the roasted hazelnuts. Then use the food processor to grind up the animal cookies into crumbs. Combine the cookie crumbs and 1/4 cup of the ground hazelnuts (saving the rest for the topping) in a mixing bowl. Add the brown sugar and melted butter and mix until fully combined. Then press it into the bottom of the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
- Make the truffle filling. Start by melting the semi sweet chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Stir the butter and hazelnut spread into the melted chocolate. Then pour the heavy cream into a small saucepan over medium heat. Whisking occasionally, heat until just before it boils. Remove from the heat, then slowly pour over the melted chocolate. Gently begin stirring in one direction. Do not forcefully stir, always be gentle! Keep stirring until it's a smooth ganache.
- Pour 2/3 of the truffle filling into the prepared cookie base and spread it out evenly. Then press the 1/2 cup of roasted hazelnuts into the filling approximately 1 " apart. Cover with the remaining 1/3 of filling and spread out covering the hazelnuts. Melt the dark chocolate chips in the microwave in 30 second increments until melted, stirring to prevent overheating, around 1 minute 30 seconds. Spread the melted chocolate evenly over the filling, then sprinkle the last 1/4 cup of ground hazelnuts over the chocolate. Refrigerate for 30 minutes or until chocolate has completely set before serving. Then cut into 1" squares.
Notes
- Make Ahead & Freezing Instructions: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.
- Feel free to add a little bit of hazelnut liqueur or extract to the truffle filling. You can also add a little expresso powder if desired.
- You can use a different kind of cookie crumb base, such as one made from gluten free graham crackers, shortbread cookies, or gingersnaps.
- No microwave? Use a double boiler. Place the chips in a large heat-proof bowl over a pot of gently simmering water. Cook until the chips are entirely melted, stirring frequently.
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More Easy Gluten Free Recipes:
If you Love this Easy Gluten Free Hazelnut Truffle Square Recipe, check out some of my other Gluten Free Christmas Recipes Here:
- Chocolate Pretzel Toffee
- Easy Gluten Free Pumpkin Pie
- Gluten Free Gingerbread Cookies
- White Chocolate Cherry Fudge
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Gluten Free Hazelnut Truffle Squares Recipe
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