If you love the chocolate-hazelnut combination as much as we do, then you are going to love these Nutella Chocolate Truffles! The truffles have a Nutella center, surrounded with a soft milk chocolate ganache then coated with more milk chocolate and tossed in ground hazelnut wafers. Yeah, they are amazing! The secret is to freeze little balls of Nutella for the center of each truffle. We use a piping bag, but you could use two spoons to form mini balls of Nutella. After about an hour in the freezer, you can surround them with the whipped chocolate ganache. Recipe updated, originally posted February 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 1/2 cup heavy cream 5 ounces milk chocolate, chopped finely or use milk chocolate chips Unsweetened cocoa powder Finely chopped hazelnuts Crushed hazelnut wafers Melted chocolate 2Pour half of the hot cream over the milk chocolate and allow it to sit for 30 seconds. Slowly whisk until smooth. Slowly stream in the remaining hot cream and whisk until all the cream has been incorporated and the ganache is smooth; cool in the refrigerator until cold, about 30 minutes. 3Using a hand mixer, whip the cold ganache until light and fluffy then place back into the refrigerator for at least 30 minutes or until you are ready to make the truffles. 2Melt the 8 ounces of milk chocolate either over a double boiler or using the microwave. To melt the chocolate in the microwave, chop the remaining 8 ounces of milk chocolate and place 3/4 of it in a small microwave-safe bowl in the microwave for 20 seconds. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. 3With two small spoons, dip each truffle into the melted chocolate then roll in the ground hazelnut wafers or optional garnishes, allow the truffles to sit for a few minutes until set, serve at room temperature.
