Zutaten für Hazelnut Chocolate Nutella Truffles
- Whipping Cream
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons light corn syrup
- Semisweet Chocolate
- Chocolate Hazelnut Spread
- Chocolate
- Toasted Hazelnuts
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Zubereitung von Hazelnut Chocolate Nutella Truffles
- In a medium saucepan, combine heavy cream, unsalted butter, and light corn syrup.
- Cook over medium heat, stirring frequently, until the mixture comes to a full, rolling boil.
- Remove from heat immediately.
- Add 9 ounces of semi-sweet chocolate chips to the saucepan. Let stand for 5 minutes, then gently whisk until smooth and creamy.
- Stir in Nutella until fully combined.
- Transfer the mixture to a medium bowl. Cover and refrigerate for 45 minutes, stirring every 15 minutes to prevent a skin from forming.
- After 45 minutes, the mixture will begin to thicken. Refrigerate for an additional 11-15 minutes, stirring every 5 minutes to ensure even consistency.
- Line baking sheets with parchment paper.
- Using a mini ice cream scoop or two teaspoons, form the mixture into 1-inch balls. Place them onto the prepared baking sheets.
- Chill the truffles until firm (about 30 minutes).
- Meanwhile, melt the remaining 6 ounces of semi-sweet chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Let the melted chocolate cool slightly.
- Place the chopped hazelnuts in a small bowl.
- Remove the chilled truffle balls from the refrigerator.
- Using one hand, dip each truffle ball into the melted chocolate, ensuring it's fully coated. Gently roll it in your hand to remove excess chocolate.
- Immediately roll the chocolate-covered truffle in the chopped hazelnuts until completely coated.
- Place the truffle back onto the prepared baking sheet.
- Repeat steps 15-17 with the remaining truffles.
- Refrigerate the truffles for 5-8 minutes to allow the chocolate to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
39g
Carbs
2g
