Ingredients for Chocolate Hazelnut Truffles
- Milk Chocolate
- Chocolate Hazelnut Spread
- Thickened Cream
- 50g slivered almonds
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How to Make Chocolate Hazelnut Truffles
- Place 200ml heavy cream and 200g finely chopped dark chocolate in a medium heatproof, microwave-safe bowl.
- Microwave, uncovered, on medium power, stirring every 30 seconds, for 2-3 minutes or until the chocolate is completely melted and the mixture is smooth and glossy.
- Stir in 100g Nutella or other hazelnut spread until thoroughly combined and smooth.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 1 hour, or until firm enough to roll into balls.
- Place 50g slivered almonds in a shallow bowl. Line a baking tray with non-stick baking paper.
- Using a teaspoon or small cookie scoop, scoop out a portion of the chocolate mixture. Roll it gently between your palms to form a smooth ball.
- Roll each truffle ball in the slivered almonds until completely coated. Place on the prepared baking tray.
- Repeat steps 6 and 7 with the remaining chocolate mixture.
- Refrigerate for at least 45 minutes, or until the truffles are completely firm and set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
7g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion 5 Ingredients Or Less Desserts Eggs Dairy Fruit Easy Microwave No Cook Refrigerator Holiday Event Romantic Vegetarian Candy Chocolate Nuts Dietary Gifts Low Sodium Oamc Freezer Make Ahead Valentines Day Low In Something Taste Mood Sweet Equipment Number Of Servings Technique 4 Hours Or Less
