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!
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.
(This is not a sponsored post or an advertisement in any way. I’m just being real here!)
- 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.