Nutella Truffles

From my yahoo group files. Guessing on yield.

• Ready In: 20 mins
• Yields: 24 truffles

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Remove from oven and allow them to cool completely.
5. 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.
6. 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.