1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon confectioners sugar
9 oz. chopped, dark chocolate (or whatever is your favorite,
yours may be semi-sweet)
2 Tablespoons Nutella
For the coating:
6 oz. chocolate (I like to use semi-sweet for the coating,
or occasionally white)
5-1/2 oz. skinned & toasted hazelnuts, finely chopped
Mix the cream, butter and sugar together in a saucepan.
Place over medium heat and bring to a full boil. Turn off
Add the chopped chocolate and gently rock the pan, swirl,
whatever agitates and melts the chocolate without actually
stirring the mixture.
After about 5 minutes of agitation, add the Nutella and
whisk slowly to combine.
Pour the mixture into a bowl and cool at room temperature
stirring every hour or so, or in the refrigerator for 45
minutes, stirring every 15 minutes. I'm a purist and prefer
not to ever put chocolate candy in the fridge, but you may
want to speed up the process. In the meantime, line baking
sheets with parchment paper or waxed paper.
After several hours or 45 minutes, depending on your chosen
method, the mixture will start to thicken, quickly if kept
refrigerated. Another 11 to 15 minutes in the fridge, stirring
every 5 minutes. Or 45-60 minutes at room temperature,
stirring every 15 minutes. Using a mini ice cream scoop or two
spoons, form the mixture into 1-inch balls and and place on
the prepared sheets.
Chill until firm. While the balls are chilling, melt the
remaining 6 ounces of chocolate. After it is completely
melted, allow to cool slightly before continuing.
Place chopped hazelnuts in a small bowl. Using one hand,
dip the balls into the melted chocolate and then into the
chopped hazelnuts. With your clean hand, cover the truffle
with the nuts.
Return truffles to the baking sheet. Repeat with the
remaining truffles. Place back in the refrigerator for 5-8
minutes to set, or at room temperature for about an hour.
Store in an airtight container.