Recipe for cooking nutella truffles

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Nutella Truffles

1/2 c. heavy cream
2 Tbsp. unsalted butter
1 tsp. light corn syrup
9 oz. chopped, semi-sweet chocolate
2 Tbsp. Nutella

Coating
6 oz. chocolate
5 1/2 oz. skinned and toasted hazelnuts, finely chopped

Mix the cream, butter and corn syrup together in a saucepan. Place over med. heat and bring to a full boil. Turn off heat.

Add 9 oz. of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 mins..

After 5 mins., add the Nutella and whisk slowly to combine.

Transfer the mixture to a bowl and refrigerate for 45 mins., stirring every 15 mins..

Meanwhile, line baking sheets with parchment paper.

After 45 mins., the mixture will start to thicken quickly, keep refrigerated another 11 to 15 mins., stirring every 5 mins..

Using a mini ice cream scoop or two spoons, form the mixture into 1-in. balls and and place on the prepared sheets. Chill until firm, about 10-15 mins..

While the balls are chilling, melt the remaining 6 oz. of chocolate. After it is completely melted, allow to cool slightly before continuing.

Place chopped hazelnuts in a sm. bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the chopped hazelnuts. With your clean hand, cover the truffle with the nuts. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 mins. to set.