Chocolate Hazelnut Truffles

1. 1

   Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.

2. 2

   Stir in the spread until well combined.

3. 3

   Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.

4. 4

   Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.

5. 5

   Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.

6. 6

   Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.

7. 7

   Refrigerate for 45 minutes or until firm and set.

* Per serving · 4 servings · Values may vary.