Chocolate Hazelnut Crunch Truffles
Ingredients
The truffle mixture
-
16
ounces
semi-sweet or milk chocolate, coarsely chopped and divided
-
½
cup
heavy cream
-
⅓
cup
Nutella
-
2
Tablespoons
unsalted butter, softened to room temperature
The coating
-
¾
cup
toasted and finely chopped hazelnuts, divided
Instructions
- Melt 8 ounces of chocolate in a heatproof bowl in the microwave, stirring every 15 seconds until almost melted.
- Heat cream in a saucepan until just boiling, then pour over the melted chocolate and stir gently until smooth.
- Stir in Nutella and softened butter until combined, then add ½ cup of hazelnuts.
- Cover the mixture and let it sit at room temperature for 15-30 minutes, then refrigerate for about 4 hours until scoopable.
- Line a baking sheet with parchment paper and roll the chilled mixture into balls, using cocoa powder on your hands to prevent sticking.
- Melt the remaining chocolate and dip each truffle, allowing excess to drip off before placing them back on the baking sheet.
- Drizzle any leftover chocolate over the truffles and sprinkle with remaining hazelnuts.
- Refrigerate for 30 minutes or until the chocolate is set before serving.
Nutrition Facts (estimated)
Servings
40-45 truffles
Calories
100
Total fat
7g
Total carbohydrates
9g
Total protein
1g
Sodium
15mg
Cholesterol
5mg
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