Chocolate Doughnut Truffles

Cooking Time

40 mins

Serving Suggestion

10 people


Allergy information

How to make Chocolate Doughnut Truffles


Tear or crumble the doughnutsinto penny-size pieces until you have about  3 and a 1/2 cups, letting them fall into a mixing bowl as you work.  season with the 2 pinches of salt, then gently stir in the chocolate spread in tablespoon increments along with the 1/3 cup of nuts, being careful not to break up the doughnut pieces too much.


Divide the mixture into 9 or 10 equal portions and roll into compact balls.  Return them to the bowl abd refrigerate for at least 30 minutes or until somewhat firm.


Meanwhile, combine the chocolate and shortening in a microwave-safe bowl. Heat on LOW in 20 second increments until melted, stiring after each one.  Once the mixture is smooth, cool slightly. Line a baking sheet with parchment paper and set a wire cooling rack over it.


Working with one chilles doughnut ball at a time, dip the balls into the chocolate mixture to coat. While they are still wet, sprinkle each one with a few flakes of the sea salt and a few pieces of toasted hazelnut, if desired.  Place on th ewire rack until completely set, then transfer to an airtight container and refrigerate until ready to serve.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

3 or 4 glazed or plain ring doughnuts - 7oz
2 pinches of salt
1/3 cup of chocolate spread
1/3 cup toasted, chopped hazelnuts and more for garnishing
8 oz good quality dark chocolate broken into pieces
1/2 teaspoon vegetable shortening
Flaked sea salt for garnishing - optional
Glazed Ring Doughnuts

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