Ingredients
5 tablespoons (100g) Nutella
14 oz (400g) semisweet chocolate (no more than 70%)
1 1/2 cups (375 ml) 35% cream
70 hazelnuts, toasted and peeled
About 300g milk chocolate, chopped
2 cups cocoa powder
Directions
Place the Nutella in a medium-sized bowl along with the chopped chocolate.
Bring the cream to a boil then pour over the chocolate and Nutella. Wait thirty seconds then slowly begin to stir the mixture until all the chocolate is melted and you have a silky, shiny mixture.
Cover and set aside at room temperature until firm. Overnight is ideal but 8 hours should be fine. Using a large melon baller, scoop out the mixture into balls and place of a cookie sheet. You can dip the melon baller in hot water every so often to get it from getting clogged up. If you are handy with a pastry bag, you can also pipe pout 70 truffles on a sheet of parchment paper as well. Press a hazelnut into each truffle and then let sit at room temperature overnight. The next day, roll the truffles into balls, doing your best to keep the hazelnuts inside the ball, then refrigerate.
To finish the truffles: Melt the milk chocolate over medium heat in a bowl over a water bath (bain-marie). Remove from heat when it’s just warm to the touch but before it’s all completely melted and stir until smooth. Sift the cocoa powder into a small pan.
Remove the truffles from the refrigerator and using the palms of your hands dipped in the chocolate, coat each ball with a thin layer of chocolate. Place back on the original cookie sheet and refrigerate again. Repeat the operation, but this time, drop the truffles while the chocolate is still liquid onto the sifted cocoa powder and roll to completely coat the surface of each ball. It’s best to have a friend help with they part so you don’t have to keep scraping your hands clean.
Remove the truffles from the cocoa powder when you’ve coated about ten and place them in a container in several layers on top of each other. When they are all done, either serve right away or keep any extras in the container (covered) and refrigerate.
Recipe created by Lesley Chesterman
