Ingredients
16ozsemisweet or milk chocolate,coarsely chopped and divided
½cupheavy cream
⅓cupNutella
2tbspunsalted butter,softened to room temperature
¾cuphazelnuts,toasted and finely chopped, divided
Preparation
Place 8 ounces of semi-sweet chocolate in a large heatproof bowl.
Microwave in four 15-second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate.
Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir.
Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in ½ cup of the hazelnuts.
Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15 to 30 minutes. Then place in the refrigerator for about 4 hours until it reaches “scoopable” consistency.
Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove mixture from the refrigerator. Measure 1 teaspoon, roll the mixture into a ball by hand, then place on the baking sheet. The mixture will be a little sticky.
Coat palms with a little cocoa powder to help handle the mixture. Repeat rolling the rest of the mixture.
Melt the remaining 8 ounces of chocolate in a double boiler or the microwave*. (Alternatively, temper the chocolate.)
Dip each truffle completely into the chocolate using the spiral dipping tool or a fork.
When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
Place balls back onto the baking sheet after dipping each one. Drizzle with any leftover chocolate, then prinkle with remaining hazelnuts.
Refrigerate for 30 minutes or until chocolate has completely set before serving.
