Nutella Hazelnut Chocolate Truffles
Smooth chocolate truffles flavoured with nutella and coated in wafers and a chocolate hazelnut shell. Perfect treat for gifting!
Equipment
- 1 small saucepan or microwave safe bowl
- 2-3 small/medium sized bowl
- 1 Whisk
- 1 flat lined baking tray that fits in your freezer
- 1 Microwave safe bowl
- 1 teasepoon
- 1 Fork
Ingredients
- 150 grams cream
- 150 grams dark chocolate, chopped
- 100 grams chocolate hazelnut spread
- 60 grams chocolate wafers
- 250 grams milk chocolate
- 40 grams chopped toasted hazelnuts
Instructions
- Begin by adding the cream to a small saucepan or microwave safe bowl. Heat on medium until the cream is just about to boil. When a few small bubbles will start to form, it is ready.
- Finely chop the dark chocolate and add to a bowl along with the chocolate hazelnut spread.
- Pour the hot cream over the chocolate and leave to sit for 1 minute.
- Whisk together briskly until all the chocolate has melted to make a ganache.
- Place cling film directly on to the surface of the ganache and chill for at least 1 hour until solid.
- Once solid, place the chocolate wafers into a bowl and crush until they resemble chunky breadcrumbs.
- Take about a teasepoon of the ganache and gently roll in the palm of your hannds until you form a ball.
- Drop the ball into the crushed wafers and toss around until the ball has been fully coated.
- Place onto a flat lined baking tray. Repeat this process until all the ganache has been used.
- Place the tray into your freezer and freeze for at least 1 hour or until they are solid.
- Once the truffles have completely frozen, melt the milk chocolate in a microwave safe bowl. Begin by setting it to 1 minute, remove from the microwave and stir. Then, melt in 20 second bursts, stirring well in between until fully melted.
- Add the chopped toasted hazelnuts into the melted milk chocolate and mix well.
- Carefully drop one truffle at a time into the melted hazelnut chocolate.
- Using a fork, move around the truffle until fully coated. Carefully lift the truffle out, using the fork. Slide the fork against the edge of the bowl to remove excess chocolate from the bottom.
- Place back onto the lined baking tray and leave to set for at least 20-30 minutes at room temperature.
- Repeat until all the truffles are coated.
- Leftovers may be stored in an airtigh container in the fridge for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.