1 of 3
2 of 3
3 of 3
Around the holidays, I love truffles—a sweet, decadent treat you can serve, gift, or enjoy yourself. (I'll be doing all three.) If you love chocolate hazelnut spread, this one's for you.
Chocolate Hazelnut Truffles
- 12 oz. good-quality dark chocolate, chopped (60% cacao or higher)
- 13 oz. jar of chocolate hazelnut spread
- 3/4 cup heavy cream (or canned coconut cream)
- 1/4 tsp. sea salt
- 1/2 tsp. pure vanilla extract
- 1 cup toasted hazelnuts, chopped finely
Directions:
1. Make the ganache. Place chocolate, nutella, cream, and salt in a medium heat-proof bowl. Make a double boiler by setting the bowl on top of a saucepan filled with simmering water (2 inches of water). Make sure the water does not touch the bowl of chocolate. Cook, stirring occasionally with a rubber spatula until the mixture is melted and smooth. Remove from heat, and let cool for about 10 minutes, then stir in the vanilla. Cover and chill in the fridge for about two hours, until hardened.
2. Roast the hazelnuts in the oven at 350 degrees until lightly toasted, for about 10 minutes. Finely chop, and place in a small bowl.
3. Let the ganache sit at room temperature for about 10 minutes. Meanwhile, line a baking sheet with parchment paper. Using a small tablespoon-sized scoop or a spoon, scoop the ganache, and roll into balls. Then roll the balls in the chopped hazelnuts.
4. Keep the truffles chilled in the refrigerator until ready to serve. (You can freeze them for up to three months.)
Makes about 24–30 truffles, depending on the size.
