Ingredients

Instructions

  1. Mix cream butter and corn syrup together in a saucepan.
  2. Place over medium heat and bring to a full boil; turn off heat.
  3. Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
  4. Allow to rest for 5 minutes.
  5. After 5 minutes add in Nutella and whisk slowly to combine.
  6. Transfer the mixture to a bowl.
  7. Refrigerate for 45 minutes, stirring every 15 minutes.
  8. Meanwhile line baking sheets with parchment paper.
  9. After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
  10. Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
  11. While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
  12. Place chopped hazelnuts in a small bowl.
  13. Remove the balls from the refrigerator.
  14. Using one hand, dip the balls into the melted chocolate.
  15. Roll it around in your hand (allowing the excess to drip back into the bowl).
  16. Place the truffle into the chopped hazelnuts.
  17. Using your clean hand cover the truffle with nuts.
  18. Lift it out and place back on the sheets.
  19. Repeat with remaining truffles.
  20. Place back into the refrigerator to set for about 5-8 minutes.