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