Decadent Chocolate Nutella Truffles

2 months ago

Indulge in this easy-to make, melt-in-your mouth chocolate confection!


Chocolate Nutella Truffles

Makes 25-30 pieces

Heavy cream ½ cup

Light corn syrup 1 Tbsp

Unsalted butter 1 Tbsp, at room temperature

Semi-sweet chocolate 7 oz (200 grams); chopped

Nutella ½ cup (180 grams)

Vanilla extract 1 tsp

Fine salt 1 tsp

To finish the truffles:

* Cocoa powder

* Powdered sugar

* Chopped hazelnuts

  1. Mix the heavy cream and corn syrup in a medium saucepan; bring to a simmer over medium fire
  2. Place the chopped chocolate in a medium bowl. As soon as the cream reaches a simmer, pour it over the chocolate and allow it to sit, undisturbed, for 3 minutes.
  3. Mix the chocolate with the cream until well incorporated; add the butter and salt, mixing well
  4. Add the Nutella and vanilla extract; mix until very well incorporated and homogeneous.
  5. Transfer the chocolate mixture to a 9×13 baking pan or another vessel that will allow the chocolate to spread in a thin, even layer. Cover with plastic film and refrigerate for a minimum of 2 hours.
  6. Line a tray with parchment paper
  7. Using a small ice cream scoop or teaspoons, scoop out balls of the refrigerated ganache and place on the tray. When all the chocolate has been scooped, roll each portion by hand into a ball. Make sure to wipe your hands clean using paper towels, every 2 or 3 balls.
  8. Refrigerate the chocolate balls for 10 minutes, to firm-up slightly.
  9. Finish the truffles by tossing them in cocoa powder, confectioner’s sugar or chopped hazelnuts. They can also be dipped in tempered chocolate.
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