My name is Megan and I love Nutella. Hi Megan.
This stuff is no joke. Neither is my appreciation for it. I used to pick up a small jar at Target from time-to-time…you know, to spread on whole wheat toast. I now buy the double-pack jumbo jars at Costco…you know, to shovel from spoon directly into my face.
So because I have 3 tons of the stuff on hand at any given moment AND because its almost V-Day I thought I’d share this glorious recipe for Nutella Truffles.
Gather up your ingredients, and don’t worry if you don’t have a double boiler. I use a glass mixing bowl over a pot of simmering water (don’t let the water come to a boil, you don’t want to scorch your chocolate).
Combine chocolate chips, butter, Nutella and heavy cream. Heat until chocolate is melted.
Remove the melted chocolate mixture from the heat and stir in vanilla. Pour into shallow pan, I used a pie plate, and let cool for 10 minutes. Then refrigerate for 2 hours.
While your chocolate mixture is cooling, toast your hazelnuts. Place hazelnuts in a pan over medium heat, 3-5 min and your nuts are nice and toasty.
Once toasted, finely chop.
After 2 hours, remove chocolate from the fridge (if you refrigerate longer, no biggie…just leave out at room temp until chocolate is pliable, 20ish minutes).
I used my cookie scoop to portion out 1 1/2 inch balls, but a teaspoon would work fine, too. Roll the chocolate into a ball, then roll in hazelnuts and sprinkle with sea salt.
I ran out of hazelnuts so I rolled the remaining truffles in unsweetened cocoa powder, leaving the tops of the truffles exposed. Sprinkle tops with sea salt.
ERMAHGERD. So good.
recipe adapted from, here. Yeilds 15-20 truffles
10 ounces semi chocolate chips
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup Nutella
1 teaspoon vanilla extract
1/2 cup toasted hazelnuts
sea salt, for sprinkling on each truffle
1. In a double boiler over simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla. Pour mixture into a shallow dish and cover with plastic wrap. Refrigerate for 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with, 20 minutes.
3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts and sprinkle with sea salt. Refrigerate truffles until ready to serve.