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Hazelnut Praline–Swirled Chocolate Fudge Truffles

Servings 36


  • 1 cup raw cacao powder
  • 1 cup melted food-grade raw cacao butter
  • 1 cup plus 2 tablespoons pure maple syrup
  • 1 tablespoon pure vanilla extract
  • Salt
  • ¼ cup finely ground hazelnut butter


  1. Line an 8-by-8-inch baking pan with parchment paper. In a high-speed blender, combine the cacao powder, cacao butter, 1 cup maple syrup, 2 teaspoons vanilla and ¼ teaspoon salt. Transfer the cacao powder mixture to the prepared pan, spreading evenly; refrigerate until starting to set, about 15 minutes.
  2. Meanwhile, in a high-speed blender, combine the hazelnut butter, remaining 2 tablespoons maple syrup, remaining 1 teaspoon vanilla, 1/8 teaspoon salt and 2 tablespoons water until smooth. Add more water, 1 teaspoon at a time, until a squeezable consistency forms. Place in a resealable plastic bag and snip ¼ inch off a corner; squeeze parallel lines onto the filling and using a knife, draw perpendicular lines alternating directions to create a swirl pattern. Refrigerate until firm, at least 2 hours or overnight.