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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 16 |
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From my yahoo group files. Guessing on yield. Ingredients:
1 (12 ounce) package semisweet chocolate morsels |
1/2 cup whipping cream |
1/4 cup nutella |
3/4 cup finely chopped toasted hazelnuts |
wax paper or parchment paper |
Directions:
1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.
2. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.
3. Preheat oven to 350 degrees. Spread chopped hazelnuts on a baking sheet and toast in oven for about 5 minutes or until the nuts start to turn a golden brown. Keep a close eye on the nuts because they will burn quickly.
4. Remove from oven and allow them to cool completely.
5. Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped toasted hazelnuts. If chocolate mixture becomes too soft to shape, refrigerate until firm.
6. Place on wax/parchment paper-lined baking sheets. Chill 1 hour before serving. Truffles can be stored up to 5 days in an airtight container.
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