Hazelnut Chocolate Nutella Truffles

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1/2 cup whipping cream (unwhipped)
• 2 tablespoons butter
• 1 teaspoon corn syrup
• 9 ounces semisweet chocolate
• 2 tablespoons nutella chocolate hazelnut spread
• 6 ounces chocolate
• 5 ounces skinned and toasted hazelnuts, finely chopped

Recipe

• 1 mix cream butter and corn syrup together in a saucepan.
• 2 place over medium heat and bring to a full boil; turn off heat.
• 3 add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
• 4 allow to rest for 5 minutes.
• 5 after 5 minutes add in nutella and whisk slowly to combine.
• 6 transfer the mixture to a bowl.
• 7 refrigerate for 45 minutes, stirring every 15 minutes.
• 8 meanwhile line baking sheets with parchment paper.
• 9 after 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
• 10 using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
• 11 while the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
• 12 place chopped hazelnuts in a small bowl.
• 13 remove the balls from the refrigerator.
• 14 using one hand, dip the balls into the melted chocolate.
• 15 roll it around in your hand (allowing the excess to drip back into the bowl).
• 16 place the truffle into the chopped hazelnuts.
• 17 using your clean hand cover the truffle with nuts.
• 18 lift it out and place back on the sheets.
• 19 repeat with remaining truffles.
• 20 place back into the refrigerator to set for about 5-8 minutes.