Hazelnut Truffles

Ingredients (yields 20-24 truffles)

  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 10 ounces of semi-sweet chocolate (chopped fine or morsels) [You could use a high-end brand like Ghiradelli's or Baker's, but the Nestle semi-sweet morsels worked well for us in this recipe, and i had a coupon!]
  • 1/2 cup Nutella
  • optional 3 tablespoons Bailey's liqueur (or liqueur of your choice)
  • 1 teaspoon vanilla extract 
  • 3/4 cup finely chopped walnuts (or nut of your choice)

First, get the water in a double boiler simmering (My homespun double-boiler method involves a sauce pan inside a 3 quart pot). Add the butter until halfway melted then add the chocolate, Nutella and heavy cream and stir like crazy, until the mixture comes out super smooth.

Set the mixture aside to cool for 5-10 minutes (because we wouldn't want all the alcohol to burn off now would we?) then stir in the Bailey's and vanilla. Pour the mixture into a shallow dish (like an 8x8 pyrex), cover and place in the fridge for approximately 2 hours, or until it becomes harder, but still malleable.

Use a 1 inch melon baller, or two teaspoons (i used my tablespoon measuring spoon) to scrape out the chocolate. (A miniature assembly line works best here as this gets messy.) Scrape out a few balls (5 or 6) and then roll each one in your hand, shaping them into approximately 1 inch balls (actually the size is up to you, but 1 inch balls will yield you between 20-24 Nutella nuggets.) After about 5 or 6 balls, your hands will be quite coated with a thin layer of chocolate. I then give my hands a good rinse (or lickin'...jk) and then roll each ball in the chopped walnut.

Place each ball on a parchment lined cookie sheet and repeat with the remaining ganache mixture. Leave in the fridge for another hour or more (if you can resist) and then enjoy! In the fridge, these bad boys will last 3-4 days, if you need them too.