...and I may have eaten a few while I was packing them. Hey, you have to taste test, right? That's one of the joys of being the one that makes these!
After your chocolate is melted, add in your Nutella, and give that a stir to mix in! Yum! Give it a taste here - if you want a stronger Nutella flavor, add in some more!
Cover this mixture with plastic wrap (pressing the plastic wrap against the chocolate mixture), and pop this into the fridge for a couple of hours. The cream will keep the chocolate from solidifying completely, but you do want it to set up, so you can scoop it out!
A few minutes before you're ready to scoop it out, measure out the rest of your chocolate. I have a chocolate melter, but you can easily melt this over a double boiler - I went over how to do this in my chocolate peppermint pinwheel cookies post.
After a couple of hours, your chocolate will set up; get out a scooper (or even a regular spoon will work - I just like the uniform look of using a scooper) and scoop out balls of chocolate.
This was before I thinned my chocolate out. I was getting way too thick of a coat of chocolate over the truffles. You want this layer to be thin, so if your chocolate is too thick, please thin it out. Once all of your truffles have been coated, pop them back into the freezer.
Once these are out of the freezer, they are ready to go! If you want to make them a little more fancy, feel free to garnish as you see fit! Some pretty finishing sugar sprinkled on top, the chopped hazelnuts would be lovely, or, you can do as I did, and just drizzle more melted chocolate over the tops of these. If I had thought about it, I would have gotten red and green melting chocolates to melt and drizzle. I didn't think about it, but the regular chocolate and white chocolate worked well enough! Feel free to taste test these.
Another thing you will notice, is chocolate overspill . No worries about this, either, just let the chocolate set up and then use a knife and trim the extra chocolate off!
These are truffle perfection - chocolaty, creamy (and easy!) perfection