These dark chocolate chocolate prune and hazelnut truffles are a decadent and delightful treat that’s healthier but doesn’t feel that way.
- 15 California Prunes, slightly flattened out with your fingers
- 15 Hazelnuts, toasted
- ½ cup dark chocolate chips*, melted
- Pinch flakey sea salt
- 2 tsp orange zest
*I used 85% dark chocolate chips made with coconut sugar, feel free to sub your favorite dark chocolate. Or milk chocolate if that’s your journey.
5 Ingredient Chocolate Prune Truffles
Step 1: Preheat a skillet over medium heat. Add the hazelnuts and toast them until fragrant, approximately 3-4 minutes, stirring frequently. Once they are toasty, remove to a towel to cool. Rub the hazelnuts between the folded towel to flake off some of their papery skins.
Step 2: Flatten out the prunes with your fingers, and place a hazelnut in the center. Fold the prune edges over and roll into a ball mostly covering the hazelnut inside. Store in the freezer for 10-15 minutes.
Step 3: Melt your chocolate over low heat in a small sauce pan and remove from heat once melted. Set up a piece of parchment with a cooling rack over top. Simply dunk one truffle at a time into the dark chocolate, roll around to cover it entirely. Tap off any excess, and then remove to the cooling rack. Be sure to sprinkle the orange zest, sea salt or both while the chocolate is still warm.
Step 4: Enjoy immediately, or store in an airtight container in the fridge for up to 1 week.
Storing: This dessert will stay good in your fridge in a sealed container for 1 week.