A Pinterest Recipe
7 oz. of Semi-Sweet Chocolate, Chopped
6 oz. of Heavy Cream
1/4 Cup of Nutella
Cocoa Powder or Chopped Hazelnuts for Coating -You can be as creative as you want with the coating for the truffles. Chopped hazelnuts and cocoa are just two frequently used choices.
Place the chocolate and heavy cream in a medium bowl. Microwave at 50% power for one minute, stir. Microwave again at 50% in additional 30 second intervals, stirring after each, until the ganache is smooth. You can also melt the chocolate and heavy cream together in a double boiler. However, for this method, you must stir constantly until the mixture is smooth. Remove from heat once it is smooth. Stir in Nutella into the warm ganache until it is incorporated and smooth. Place Nutella chocolate ganache into the refrigerator to firm for about two hours. Spoon ganache onto a baking sheet and roll into tablespoon sized balls. Coat with the cocoa or chopped hazelnuts. Keep truffles in the fridge, for up to a week.