Prep 15 mins
Cook 5 mins
From my yahoo group files. Guessing on yield.
- 1 (12 ounce) package semisweet chocolate morsels
- 1⁄2 cup whipping cream
- 1⁄4 cup nutella
- 3⁄4 cup finely chopped toasted hazelnuts
- wax paper or parchment paper
- Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.
- Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.
- Preheat oven to 350 degrees. Spread chopped hazelnuts on a baking sheet and toast in oven for about 5 minutes or until the nuts start to turn a golden brown. Keep a close eye on the nuts because they will burn quickly.
- Remove from oven and allow them to cool completely.
- Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped toasted hazelnuts. If chocolate mixture becomes too soft to shape, refrigerate until firm.
- Place on wax/parchment paper-lined baking sheets. Chill 1 hour before serving. Truffles can be stored up to 5 days in an airtight container.