Yield: 48 small (1-inch) truffles
- 6 oz semi-sweet chocolate, finely chopped (about 1 cup)
- 1/2 cup heavy cream
- 1/3 cup chocolate-hazelnut spread, like Nutella
- 3/4 cup toasted chopped hazelnuts
- 1 lb chocolate candy coating
- Additional hazelnuts to top truffles (optional)
1. Place the chopped semi-sweet chocolate in a medium heat-safe bowl. Pour the cream into a small saucepan over medium-high heat and bring it to a simmer.
2. When the cream is just about ready to boil, pour the hot cream over the chopped chocolate. Allow it to sit for a moment to soften, then gently whisk it together so that the hot cream melts the chocolate and it becomes a smooth, shiny, homogenous mixture.
3. Whisk in the Nutella, and then stir in the toasted chopped hazelnuts. When everything is well-blended, press a layer of cling wrap on top of the chocolate and refrigerate it until firm enough to scoop, about 1-2 hours.
4. When the truffle mixture can be easily scooped, use a candy scoop or teaspoon to form it into small balls. Roll them between your palms to get them round. If they start sticking to your hands, dust your palms with a little cocoa powder as needed.
5. Once all of the truffles are formed, refrigerate them again until they are firm.
6. Melt the candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Once the coating is fluid and smooth, use forks or dipping tools to dip each truffle in the coating, then place them on a foil-lined baking sheet to set. If desired, you can top each with a sprinkle of chopped hazelnuts or a whole hazelnut while the coating is still wet.
7. Allow the coating to set completely, then serve. Hazelnut Nutella Truffles can be stored in an airtight container in the refrigerator for up to two weeks. For best taste and texture, bring them to room temperature before serving.