Easy Homemade Nutella Truffles (Print version)
Creamy Nutella truffles with a rich chocolate hazelnut center and toasted hazelnut coating, made with a short ingredient list.
# Ingredients:
For the ganache
01 -
8 oz (225 g) semi-sweet chocolate, finely chopped
02 -
1/3 cup (80 ml) heavy cream
03 -
1 tablespoon unsalted butter
04 -
1/2 cup (150 g) Nutella
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon fine salt
For coating
07 -
3/4 cup (85 g) toasted hazelnuts, finely chopped
08 -
2 tablespoons unsweetened cocoa powder, optional
# Instructions:
01 -
Place the finely chopped chocolate in a heatproof bowl. Smaller pieces melt more evenly and make a smoother filling.
02 -
Warm the heavy cream and butter in a small saucepan over medium-low heat until steaming around the edges, about 2-3 minutes. Do not boil.
03 -
Pour the hot cream over the chocolate and let it stand for 2 minutes. Stir until smooth, then mix in Nutella, vanilla, and salt until glossy.
04 -
Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and hold its shape.
05 -
Scoop 1 tablespoon portions and roll quickly between your palms. If the mixture gets sticky, chill it for 15 minutes before continuing.
06 -
Roll each truffle in chopped toasted hazelnuts, cocoa powder, or both. Refrigerate for 20 minutes before serving.
# Good to know:
01 -
Hands-on time is about 20 minutes, plus at least 2 hours chilling.
02 -
Serve slightly cool for the creamiest texture.
03 -
Makes about 18 small truffles.