How to Make Hazelnut Mascarpone Truffles
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Mix mascarpone, hazelnut butter, and erythritol in a bowl until smooth.
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Chill mixture for 45 minutes until firm enough to scoop.
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Form into 10 small balls and roll half in cocoa powder and half in chopped hazelnuts.
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Arrange truffles on a lined plate and refrigerate for 30 minutes before serving.
Pro Tips for Perfect Hazelnut Mascarpone Truffles
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of mascarpone cheese, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Hazelnut Mascarpone Truffles?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Hazelnut Mascarpone Truffles?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for mascarpone cheese?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.