I know, I know, you get it already: I have a thing for Nutella.
And yes, while I love my Nutella recipes, I also love Nutella right out of the jar. (Who wouldn’t?)
And this “recipe,” my friends, is brilliant! And ridiculous! My friend Aimeé was over and sampled these the first time I made them. She put it perfectly, “the chocolate shell is the perfect carrying case for the Nutella!”
Exactly my point, Aimée!
This very coming Saturday night ring in the New Year with a champagne toast . . . and a bite of Nutella!
- 1 (13-ounce) jar of Nutella
- 8-ounces finely chopped dark chocolate (I like Scharffen Berger)
- 1 tablespoon Hazelnut Praline (here is the recipe)
- Place the jar or Nutella in the refrigerator for at least 3 hours, and ideally overnight.
- Once the Nutella has refrigerated long enough, line two baking sheets with parchment paper. Set aside.
- Remove the Nutella from the refrigerator and use a 1-1/4-inch cookie scoop,to shape about 1-1/2 dozen truffles, placing them on one of the parchment-covered baking sheets as you go. Then place the shaped truffles in the freezer for at least 20 minutes.
- While the shaped truffles are in the freezer, melt the chocolate -- either in a double boiler, or in the microwave. (If you melt the chocolate in the microwave, do it in 30 second increments.) The melted chocolate should go in a small deep bowl.
- Remove the shaped truffles from the freezer and use a fork, to carefully dip each truffle into the melted chocolate to coat it evenly, and place them on the other parchment-lined baking sheet. You can use a small knife to help you remove the covered truffle from the fork. The truffles will set quickly because they've been in the freezer -- so after about every two, sprinkle them with the Hazelnut Praline.
1 day and at least 3 hours ahead: Place the jar of Nutella in the refrigerator.
Up to 8 hours and at least 1 hour ahead: Shape, dip and sprinkle the truffles.
The Hazelnut Praline can be made up to 2 days ahead — keep it in an airtight container in a cool place.