Chocolate Hazelnut Crunch Truffles
What you need:
- 16 oz. semisweet chocolate, coarsely chopped, divided
- 1/2 cup heavy cream
- 1/3 cup Nutella
- 2 Tbsp. unsalted butter, at room temperature
- 3/4 cup hazelnuts, toasted and finely chopped, divided
Directions:
- In a large heatproof bowl, melt 8 oz. semisweet chocolate in microwave in fifteen second increments for 1 minute, stirring after each increment. Stir until almost completely melted and set aside.
- In a small saucepan, heat heavy cream over medium heat, whisking constantly, until it just begins to boil. Remove from heat.
- Slowly pour over chocolate and very gently stir with a wooden spoon in one direction until they are smooth.
- Then add Nutella and butter until combined and smooth.
- Stir in 1/2 cup of hazelnuts.
- Then cover the bowl with plastic wrap pressed onto the top of the chocolate mixture.
- Let sit at room temperature for 15 to 30 minutes. Then move to refrigerator to chill for about 4 hours.
- Remove from refrigerator and coat hands with a little cocoa powder. Roll 1 tsp. chocolate into a ball and then placed on a large baking sheet that has been lined with parchment paper or silicone baking mat.
- Melt remaining 8 oz. semisweet chocolate in the microwave or in a double boiler.
- Dip each chocolate ball into the melted chocolate using a dipping tool or a fork. Tap gently to let excess chocolate drip off.
- Drizzle finished truffles with any remaining melted chocolate and sprinkle with remaining hazelnuts.
- Refrigerate for 30 minutes and then serve.
- You can store them with parchment paper between layers at room temperature or in the fridge for one week. You can freeze them for up to 2 months. Thaw overnight in the fridge before serving.
Recipe from Sally's Baking Addiction
Posted on Fantastical Sharing of Recipes