5 ingredients are all you need for these fun and easy chocolate-hazelnut truffles!
While in college I spent a semester in London, where I was introduced to Nutella. I spread it on my toast almost every single morning for 2 months. We enjoyed quite the love affair that summer, but sadly my waistline can’t handle Nutella every day anymore and I rarely have it around the house.
I made these truffles as a treat for myself (and you!) this holiday season. I got a little carried away while making them and dumped nearly the entire jar of Nutella into the mix. I didn’t want just a hint of flavor, I wanted that magical combination of chocolate and hazelnuts front and center.
And these truffles are just that! A chocolate-hazelnut lover’s dream come true. They’re rich and creamy in the center, with a nice outer crunch of chopped hazelnuts.
baking tip:The best chocolate for melting
When melting chocolate, it’s important to start with pure chocolate sold in bars and not chocolate chips. Chocolate chips are designed not to melt when heated so they hold their shape in cookies. I prefer brands like Baker’s and Ghirardelli, which you should be able to find in the baking aisle of your grocery store. Use a sharp knife and cutting board to chop the bars into small uniform chunks before melting.
Tools for this recipe
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- 8 ounces (226 grams) semi-sweet chocolate, chopped
- 1/2 cup (125 ml) heavy cream
- 2 tablespoons (30 grams) butter, cubed
- 1 cup (295 grams) chocolate-hazelnut spread, such as Nutella
- Approximately 1 cup (142 grams) hazelnuts, finely chopped
- In a heat-proof bowl set over a pot of simmering water, add the chopped chocolate, heavy cream, and butter. Heat until melted and combined, stirring frequently. Remove from heat when most chocolate is melted but a few small chunks remain. Continue to stir off heat until smooth.
- Stir in chocolate-hazelnut spread.
- Chill in the fridge for 2-3 hours until firm and scoop-able. You can speed this process up by placing in the freezer for 30 minutes, then transferring to the fridge.
- Use a tablespoon to scoop and portion chocolate, and roll in your hands to form a ball. Wipe hands clean in between every few truffles as needed.
- Roll in crushed hazelnuts.
- Store in the fridge until ready to serve. Truffles will keep for a week or more.
- This recipe uses almost one entire 13-oz jar of Nutella.