Dessert: Chocolate Hazelnut Truffles

I love chocolate. I really enjoy hazelnut. Truffles are the best. Combine them into a single item and I am delighted! These are super easy truffles. They are messy to make, but so worth it! You can make just a few or a couple dozen to share.

Ingredients:

1/2 cup chocolate hazelnut spread (Nutella or Peanut Butter Co) (see note)

4 squares (4 ounces) semisweet baking chocolate

2 tablespoons cocoa powder

Directions:

1. Refrigerate chocolate hazelnut spread until firm, about 4 hours for Nutella. This will vary depending on brand. 
2. Transfer 1-tablespoon scoops to a cookie sheet lined with waxed paper or parchment paper. (Work fast; these spreads soften very quickly.)
3. Place cookie sheet into freezer. Chill until the scoops are very firm.
4. Melt the chocolate in a small bowl (we used the microwave). 
5. Dust hands with cocoa powder and quickly roll chilled scoops into balls.
6. Quickly dip balls in melted chocolate and sprinkle lightly with cocoa powder. Return the balls to the cookie sheet. 
7. Place the cookie sheet in the refrigerator until the balls are set, about 1 hour.
8. Place in a container and refrigerate until ready to serve. 

Other details:

• Makes 9 to 10 truffles. 
• Nutrition is per truffle. 
• Note: Nine to 10 of these goodies are not enough.
• Or use the entire 13-ounce jar, which makes about 2 dozen truffles.
• I made these this past summer and neglected to write down where I got the original recipe - it could be from a newspaper clipping or a blog.