Categories: Dessert

Ingredients

• 1 (12-oz.) package semisweet chocolate morsels
• 1/2 cup whipping cream
• 1/4 cup Nutella
• 3/4 cup finely chopped, toasted hazelnuts
• Wax paper or parchment paper

Directions

1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.

2. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.

3. Preheat oven to 350 degrees. Spread chopped hazelnuts on a baking sheet and toast in oven for about 5 minutes or until the nuts start to turn a golden brown. Keep a close eye on the nuts because they will burn quickly. Remove from oven and allow them to cool completely.

4. Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped toasted hazelnuts.

5. If chocolate mixture becomes too soft to shape, refrigerate until firm.

6. Place on wax/parchment paper-lined baking sheets.

7. Chill 1 hour before serving.

8. Truffles can be stored up to 5 days in an airtight container.

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