Hazelnut Chocolate Nutella Truffles

READY IN: 2hrs


  • 12
    cup whipping cream (unwhipped)
  • 2
    tablespoons butter
  • 1
    teaspoon corn syrup
  • 9
    ounces semisweet chocolate
  • 2
    tablespoons nutella chocolate hazelnut spread
  • 6
    ounces chocolate
  • 5
    ounces skinned and toasted hazelnuts, finely chopped


  • Mix cream butter and corn syrup together in a saucepan.
  • Place over medium heat and bring to a full boil; turn off heat.
  • Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
  • Allow to rest for 5 minutes.
  • After 5 minutes add in Nutella and whisk slowly to combine.
  • Transfer the mixture to a bowl.
  • Refrigerate for 45 minutes, stirring every 15 minutes.
  • Meanwhile line baking sheets with parchment paper.
  • After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
  • Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
  • While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
  • Place chopped hazelnuts in a small bowl.
  • Remove the balls from the refrigerator.
  • Using one hand, dip the balls into the melted chocolate.
  • Roll it around in your hand (allowing the excess to drip back into the bowl).
  • Place the truffle into the chopped hazelnuts.
  • Using your clean hand cover the truffle with nuts.
  • Lift it out and place back on the sheets.
  • Repeat with remaining truffles.
  • Place back into the refrigerator to set for about 5-8 minutes.