Chocolate Hazelnut Truffles

Monday, February 7th 2011, 3:36 pm
By: News 9


½ cup heavy cream
3 Tablespoons Nutella
*3 oz. semi-sweet bakers chocolate, chopped
4 oz. sweet baking chocolate, chopped
1 cup hazelnuts

  1. Pour cream into sauce pan and simmer over medium heat. (do not let it boil!).
  2. Remove cream from heat, place chopped chocolate and Nutella into sauce pan. Whisk chocolate until incorporated and smooth.
  3. Pour chocolate into a glass bowl, cover with plastic wrap and place into refrigerator for 2 ½ -3 hours.
  4. Heat oven to 350 degrees and place hazelnuts on baking sheet. Toast nuts until the skins begin to split, about 10 minutes.
  5. Remove nuts from oven and rub with a dish towel to remove as much skin as possible. Place cleaned nuts into a food processor and grind. Place nuts in shallow bowl or pan.
  6. Once chocolate mixture has solidified enough to handle, roll 1" balls (chill again for a few minutes in the refrigerator, if needed).
  7. Roll each chocolate ball in the nuts, coating the entire truffle in chopped nuts. Chill again for about an hour and serve.

*If you like less sweet or dark chocolate, use bittersweet or unsweetened chocolate.