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