Chocolate Hazelnut Truffles
Ingredients:
- whipping cream - 2 cups
- bittersweet OR dark chocolate, chopped, divided - 32 ounces
- Nutella - 1 cup
- chopped hazelnuts - 1 - 2 cups
Instructions:
In a heat proof bowl, add 16 ounces chocolate and nutella; set aside.
In a saucepan, heat the cream until it just begins to simmer, pour cream over the chocolate. Let it sit a minute, stir with a wooden spoon until chocolate has melted and smooth. Cover, place in refrigerator to set.
When filling is ready to use, melt 16 ounces chocolate, stir until chocolate is smooth.
Use a ½ t chocolate, coat the bottom and sides of mini paper cupcake liners. Place in the refrigerator for 10 minutes or until set.
Fill the cups with the filling then spread melted chocolate over the tops, sprinkle with hazelnuts. Place in the refrigerator to set.
