These Chocolate Hazelnut truffles are another great way to sneak a little Collagen Peptides into your day. Simply melt your favorite high-quality chocolate chip with coconut milk and vanilla to form a smooth and creamy ganache. Roll the truffles out in a spiced hazelnut meal for great texture and crunch. The peptides (and the chocolate!) will help you relax after a long day.
Chocolate Hazelnut Truffles
Yields: about 12 large truffles
8 oz. semisweet chocolate chips
(for less sweet, use bittersweet chocolate chips)
⅓ c. full-fat coconut milk or grass-fed cream
1 tsp. vanilla extract
3 scoops Vital Proteins Collagen Peptides
Large pinch of sea salt
1 c. hazelnut meal
1 tsp cinnamon
¼ tsp. ground nutmeg
Pour the chocolate chips into a large bowl and set aside.
Add the coconut milk, vanilla extract, Collagen Peptides, and large pinch of sea salt to a small saucepan. Heat over medium until the milk just begins to simmer.
Pour the milk over top of the chocolate chips and cover the bowl with saran wrap. Let stand for 5 minutes to melt the chocolate chips.
Remove the plastic wrap and gently whisk the chocolate until smooth. Move the bowl to the refrigerator for two hours, or until the chocolate has firmed up.
Combine the hazelnut meal, cinnamon, and nutmeg in a wide, shallow bowl. Once the chocolate has firmed up, use a small cookie scoop to portion out truffles. Roll them between your hands to form a ball and then roll them into the hazelnut mixture.
Place the truffles on a lined sheet pan and back into the refrigerator to harden once again. Move them to a sealed container and store in the refrigerator for up to a week. They also store well in the freezer for up to a month.