Chocolate Week Technical Bake: Johnny Iuzzini's Chocolate Coffee And Hazelnut Truffles

By Marisa Dabney | Dec 22nd, 2016

Johnny Iuzzini feels every serious baker should know how to make chocolate truffles. These delicious treats should be filled with ganache, have a nice shine on the outside and the perfect snap when biting into it. It is a difficult challenge but we've made it a bit easier by giving you his full recipe below. Watch the full episode of " Chocolate Week" from Season 2 Episode 5 of The Great American Baking Show.

Makes 24


White Chocolate Coffee & Hazelnut Ganache:

10 oz heavy cream

3 oz blanched hazelnuts, toasted and cracked

1 oz espresso beans, cracked

Milk, if needed

1 oz glucose syrup 

12 oz white chocolate, finely chopped 

1 oz butter, at room temperature

To finish:

bittersweet chocolate – for coating

white chocolate – for decorating


1. For the coffee and hazelnut ganache, warm the cream slowly in a small pan.

2. Meanwhile toast the hazelnuts until very dark, but not burnt and place in a bowl with the espresso beans.

3. Using the end of a rolling pin, crack the hazelnuts and coffee beans but do not crush finely.

4. Add the nuts and coffee to the hot cream, cover with plastic film and leave to infuse for 10 minutes. 

5. Pass through a fine sieve(sifter) into a measure cup. Add milk if needed to make up to 6 oz. Pour the mixture into a clean pan with the glucose syrup and bring back to the boil. 

6. Slowly stir the hot mixture into the center of the chocolate, making sure to create and maintain an emulsion. Carefully stir in the butter, and then pour into a shallow container. Cover with plastic film and leave to set. 

7. Once the coffee and hazelnut ganache is set, spoon the mixture into a piping bag fitted with a 1cm pastry- piping tip. Line a baking sheet with parchment paper and pipe little rounds onto the parchment paper. Chill until set. 

8. Temper the bittersweet chocolate.

9. Dip the coffee and hazelnut truffles in a tempered bittersweet chocolate, and then transfer to a cooling rack and leave to set.

10. Temper the white chocolate.

11. Spoon the white chocolate into a small piping bag made of baking parchment. Snip off the end and pipe very fine white chocolate coils/ spirals over the dark chocolate.  Leave to set.