Prep
30minChill time
2hrsLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 8 ounces semi-sweet chocolate (226 grams), chopped | |
| 1/2 cup heavy cream (125 ml) | |
| 2 tablespoons butter (30 grams), cubed | |
| 1 cup chocolate-hazelnut spread, such as Nutella (295 grams) | |
| Approximately 1 cup hazelnuts (142 grams), finely chopped |
| 1. | In a heat-proof bowl set over a pot of simmering water, add the chopped chocolate, heavy cream, and butter. Heat until melted and combined, stirring frequently. Remove from heat when most chocolate is melted but a few small chunks remain. Continue to stir off heat until smooth. |
| 2. | Stir in chocolate-hazelnut spread. |
| 3. | Chill in the fridge for 2-3 hours until firm and scoop-able. You can speed this process up by placing in the freezer for 30 minutes, then transferring to the fridge. |
| 4. | Use a tablespoon to scoop and portion chocolate, and roll in your hands to form a ball. Wipe hands clean in between every few truffles as needed. |
| 5. | Roll in crushed hazelnuts. |
| 6. | Store in the fridge until ready to serve. Truffles will keep for a week or more. |
| 7. | NOTES: This recipe uses almost one entire 13-oz jar of Nutella |
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