Monday, January 6, 2020

Chocolate Hazelnut Cake Balls

Chocolate Hazelnut Cake Balls! They are sweet and nutty and the ideal little chomp of chocolate paradise. Made with disintegrated cake (hand crafted or box-blend, we aren't making a decision here!), slashed hazelnuts, and chocolate hazelnut spread, these cake balls are a definitive treat.

Ingredients You Need For Chocolate Hazelnut Cake Balls

chocolate cake
roasted hazelnuts
chocolate hazelnut spread
dark chocolate

How To Make Chocolate Hazelnut Cake Truffles

heat and cool cake totally

sugary cake

include slashed hazelnuts and chocolate spread to cake pieces


structure balls


coat in softened chocolate

top with more hazelnuts.

Tips For Making The Best Chocolate Hazelnut Cake Balls

Ensure your cake is totally cool before including the remainder of the fixings. This will make it much simpler to shape the balls.

Utilize broiled hazelnuts cleaned hazelnuts for the best flavor. These are my top pick, yet you can absolutely cook them yourself.

Chocolate Hazelnut Cake Balls


Smooth chocolate hazelnut spread blended in with cake morsels and cleaved hazelnuts, at that point plunged in softened dull chocolate – a definitive chocolate treat!


1 chocolate cake (homemade or boxed cake works, I used this recipe)
1/2 cup (70 g) roasted hazelnuts, chopped, plus more for topping
1/2 cup (160 g) chocolate hazelnut spread
8 oz (226 g) dark chocolate, chopped


Make the cake: Preheat oven to 350 degrees F and grease a 9 x 13-inch baking pan. Prepare cake according to recipe and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cake completely.
In a large mixing bowl, crumble cake into small crumbs. Line a baking sheet with parchment paper. Add the chopped hazelnuts and chocolate hazelnut spread to cake crumbs. Mix until combined.
Form the mixture into tablespoon-sized balls and place on prepared baking sheet. Refrigerate for at least 1 hour, or until firm.
Melt the chocolate over a double boiler. Dip chilled cake balls, one at a time, into melted chocolate, shaking off any excess. Place coated cake balls on parchment lined baking sheet. Once chocolate has hardened, drizzle with remaining chocolate and top with chopped hazelnuts.
Refrigerate until completely set, about 15 minutes. Store cake balls in the refrigerator for up to 1 week.