Nutella Chocolate Truffles

It may be the month of romance, but you don’t have to be coupled up to enjoy a naughty chocolate treat!
Thursday , 14 February 2013
Nutella Chocolate Truffles
Nutella Chocolate Truffles

Nutella Chocolate Truffles

INGREDIENTS
For the truffles

1/2 cup Nutella
1/2 cup double cream
140g milk chocolate, finely chopped

For the garnish
225g milk chocolate
8 hazelnut wafers, crushed
Cocoa powder
Finely chopped hazelnuts

METHOD
1. First, line a baking sheet with greaseproof paper for your Nutella centres.  Fill a piping bag with half of the Nutella and create 16 small blobs of filling on the lined tray. Place in the freezer for an hour until hardened.For the ganache, heat the cream in a heavy-bottomed saucepan until bubbles begin to form around the edge. Mix the finely chopped milk chocolate and the remaining Nutella and pour over half of the hot cream. Allow to sit for 30 seconds then slowly whisk until smooth.
2. Add the remaining hot cream gradually, mixing until all of the cream is incorporated and the ganache is smooth.
3. Leave to cool in the refrigerator for 15 minutes, then whip until light and fluffy.
Place back into the refrigerator for at least 30 minutes.
4. To prepare the chocolates, work quickly with two spoons to roll the frozen Nutella centres  in whipped ganache. You may need to work in batches to prevent softening. Place the rolled truffles back onto a lined baking sheet and leave in the fridge for a further 15 minutes.
5. To finish, melt the remaining 225g of milk chocolate over boiling water until smooth and shiny.
With two small spoons, pick up each truffle and cover it with the melted chocolate, then roll in the ground hazelnut wafers, cocoa powder or chopped hazelnuts. Allow to set for a few minutes then serve at room temperature. Delicious! 

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