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“From my yahoo group files. Guessing on yield.”
READY IN:
20mins
YIELD:
24 truffles
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) package semisweet chocolate morsels
  • 12 cup whipping cream
  • 14 cup nutella
  • 34 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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