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Finely chop the dark chocolate and place in a small bowl. Next, heat cream on the stove or using a microwave. Once the cream becomes warm to the touch, pour it over the dark chocolate and leave for two minutes.
Slowly whisk the chocolate mixture until it forms a lovely chocolate ganache. Add half of the Nutella and continue to whisk, then add the remaining Nutella and whisk until combined and smooth.
Pour the chocolate into a small deep bowl and pop into the refrigerator for 2-3 hours or until set.
Crush your hazelnuts until they resemble fine crumbs. Then spoon out teaspoons of the chocolate truffle mixture, approximately 1 heaped teaspoon each, and roll them in your hands until smooth and roll them in the crushed hazelnuts. Store truffles in the fridge.