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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