Hazelnut Chocolate Nutella Truffles Recipe

Name: Hazelnut Chocolate Nutella Truffles
Prep time: 105 min
Cook time: 120 min
Total time: 225 min
Yield: Serves 1 or more
Ingredients: Whipping Cream; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons light corn syrup; Semisweet Chocolate; Chocolate Hazelnut Spread; Chocolate; Toasted Hazelnuts

Indulge in the rich, luxurious flavor of these Hazelnut Chocolate Nutella Truffles! Perfect for the holidays or any special occasion, these easy-to-make truffles combine the creamy sweetness of Nutella with the crunch of hazelnuts and the decadent richness of chocolate. A simple recipe with impressive results – get ready for a flavor explosion!

Prep Time 105 mins

Cook Time 120 mins

Calories 155.3 kcal

Protein 6g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.