Chocolate walnut truffles are delicious little treats. They have an easy prep and you only need 5 ingredients to make them so why not give them a go?
These walnut truffles are made with chocolate and dulce de leche that makes them extra delicious. You can also substitute some of the ingredients – see the tips section.
How to make walnut truffles with dark chocolate?
The whole process is simple – in a mixing bowl, combine roughly chopped walnuts, chopped raisins, melted chocolate and butter and dulce de leche.
This mixture will be very sticky, so let it sit in the fridge for about 15-30 minutes before you start rolling them into balls. When done, roll each walnut truffle in chopped walnuts and chill for at least 1 hour before serving.
That is all!
How to store truffles?
These walnut truffles should be kept in an airtight container in your fridge at all times. The difference in taste between the chilled truffles and truffles kept at room temperature is huge.
Note: They won’t melt once taken out from the fridge, they will only soften. During summer, I highly recommend keeping them in your fridge until the moment you want to serve them.
In this chocolate walnut truffle recipe I am using dulce de leche which is similar to caramel. It makes these chocolate truffles extra creamy and tasty.
Tip: If you end up with any leftovers, you can use it to make Dulce de Leche Chocolate Cups.
How many calories are in walnut truffles?
This will depend on how many you will get out of the chocolate walnut truffle mixture. If you are worried that they contain too many calories to your liking, then roll them smaller!
This will reduce the calories per ball and perhaps you can enjoy one or two smaller ones rather than larger ones.
If you get 12 truffles out of this mix then 1 walnut truffles will contain about 130 calories. Also note that the calorie count will be lower as you will have some leftover walnuts.
Tips for making the best walnut truffles
- Make sure to taste one or two of the walnuts prior to using. If they taste funny (rancid), I don’t recommend using them.
- Walnuts can be substituted with hazelnuts or almonds.
- Either raisins, sultanas or cranberries work great in this truffle recipe.
- Because dulce de leche (caramel) is sweet, dark chocolate is the best choice here. You can use bitter-sweet chocolate is well, but I don’t recommend milk chocolate.
- To chop the walnuts and raisin, you can use either a knife or food processor.
More bite-size sweet treats:
Want to see how to make Chocolate Walnut Truffles? Watch the video!
Chocolate Walnut Truffles
- 2 ounces Dark Chocolate Chips , see note 1
- 2 tablespoons Unsalted Butter (1 ounce/30 grams)
- 1¼ cups Walnuts (100 grams), see note 2
- ¼ cup Raisins , see note 3
- ½ cup Dulce de Leche (150 grams)
- Melt chocolate chips and butter over double boiler (a pot of simmering water). Set aside to cool down slightly.
- Meanwhile: Roughly chop walnuts and raisins. Transfer ½ cup of walnuts into a bowl (a soup bowl will do).
- Stir dulce de leche into the melted chocolate, then add the roughly chopped walnuts (minus the ½ cup you have saved) and raisins. Stir well.
- Chill the mixture in the fridge for 15-30 minutes. When ready, take it out. Take a small piece of the mixture and using your hands, form a bite-size ball (see note 4). Roll the ball in the remaining chopped walnuts and place onto a baking sheet or tray/plate lined with baking parchment.
- Repeat until you have used all the truffle mixture. Transfer in the fridge and chill for 1 hour (or more) before serving.
- Instead of dark chocolate chips, dark chocolate (70% cocoa content) or bitter-sweet chocolate can be used.
- Walnuts can be substituted with hazelnuts or pecans.
- Raisins can be substituted with sultanas or cranberries.
- These walnut chocolate truffles are quite rich, so I recommend making them small. You should be able to get about 12 balls out of the mixture.
- Storage: store these walnut truffles in an airtight container in the fridge at all times. They are best enjoyed chilled!
- More tips and answers to FAQ’s can be found in the post above this recipe card.