Nutella Truffles

Makes about 1-1/2 dozen
Total Prep Time: about 4 hours
Active Work Time: 30 minutes

1 (13-ounce) jar of Nutella
8-ounces finely chopped dark chocolate (I like Scharffen Berger)
1 tablespoon Hazelnut Praline (here is the recipe)

Place the jar or Nutella in the refrigerator for at least 3 hours, and ideally overnight.

Once the Nutella has refrigerated long enough, line two baking sheets with parchment paper.  Set aside.

Remove the Nutella from the refrigerator and use a 1-1/4-inch cookie scoop,to shape about 1-1/2 dozen truffles, placing them on one of the parchment-covered baking sheets as you go.  Then place the shaped truffles in the freezer for at least 20 minutes.

While the shaped truffles are in the freezer, melt the chocolate -- either in a double boiler, or in the microwave.  (If you melt the chocolate in the microwave, do it in 30 second increments.)  The melted chocolate should go in a small deep bowl.

Remove the shaped truffles from the freezer and use a fork, to carefully dip each truffle into the melted chocolate to coat it evenly, and place them on the other parchment-lined baking sheet.  You can use a small knife to help you remove the covered truffle from the fork.  The truffles will set quickly because they've been in the freezer -- so after about every two, sprinkle them with the Hazelnut Praline.

1 day and at least 3 hours ahead: Place the jar of Nutella in the refrigerator.
Up to 8 hours and at least 1 hour ahead: Shape, dip and sprinkle the truffles.
The Hazelnut Praline can be made up to 2 days ahead -- keep it in an airtight container in a cool place.


I like the 1-1/4-inch size for these truffles, but use any cookie scoop you like! (The yield will vary as you change the size.)

©2011 Cooking On The Weekends/Blazingbright Inc.