One of the most beloved specialties in Italy are these chocolate hazelnut candies called Baci. Baci Perugina is the flagship brand for these incredible candies. Think of these of Italian Ferrero Rocher. A chocolate hazelnut filling is dipped in chocolate and wrapped in a traditional blue and silver foil. Inside each wrapper is a love note or words of inspiration. The word Baci means “kisses” in Italian. Essentially, these are little Italian kisses– how cute!
With Valentine’s Day just a few days away, this recipe for baci just made sense. This recipe uses dates to make the soft, truffle-like center. Dates are delicious and taste incredible in anything chocolate, but they’re also high in fiber, potassium, and antioxidants!
This recipe is also incredibly easy to put together! Yet, they look so fancy and time consuming. I would highly recommend putting these together ahead of time and storing them in the refrigerator in a Tupperware container and snacking on one whenever you’re in the need for a sweet treat OR making them for your next date night or Galentine’s Day party!
This is one that all chocolate lovers will adore. Don’t just take my word for it, try them out for yourself!
Baci (Chocolate Hazelnut Truffles)
Ingredients
- 12 ounces pitted dates
- 1/2 cup dark chocolate
- 1/2 cup hazelnuts
- 1 teaspoon vanilla extract
- For topping: 6 ounces chocolate + 1 teaspoon coconut oil
Directions
- Preheat the oven to 350 degrees. Spread the hazelnuts on a baking sheet. Once the oven is heated, roast the hazelnuts in the oven for 10 minutes or until they are golden brown and fragrant.
- Add dates to a large bowl and fill the bowl with hot water so that all of the dates are covered. Let the dates soak for 10 minutes.
- Drain the water using a strainer and add the dates to a food processor with the roasted hazelnuts, dark chocolate, and vanilla extract. Pulse until the dates are fully broken down and create a smooth consistency. It is normal to have some hazelnut chunks in the filling.
- Roll the filling into 1-inch wide balls and place on a baking sheet. Chill in the freezer for 1 hour.
- For the topping, add chocolate and coconut oil to a bowl and melt in the microwave, heating for 20 seconds intervals until melted, mixing in between to prevent burning.
- Dip each truffle into the melted chocolate so that the truffle is fully covered in chocolate. Repeat the process until each truffle is covered in chocolate.
- Chill the truffles in the freezer for an hour. The truffles can be moved to the refrigerator and stored for up to one week. Enjoy!