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Nutella truffles

  • Makes 15

  • Preparation time: PT20m

  • Cooking time: PT35m

Ingredients

30 g (2 tbsp) caster/superfine sugar
15 whole hazelnuts
50 g plain chocolate
150 g (½ cup) Nutella
2 tbsp single/light cream
30 g hazelnuts, toasted and chopped

Method

In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.

In a saucepan, melt the plain chocolate cut into pieces with the cream and Nutella. Mix thoroughly until well combined then remove from the heat and leave to cool.

Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.

Notes

Recipes and images from Nutella: The 30 Best Recipes by Ferrero (Murdoch Books), available now in all good bookstores and online.