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1
Mix cream butter and corn syrup together in a saucepan.
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2
Place over medium heat and bring to a full boil; turn off heat.
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3
Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
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4
Allow to rest for 5 minutes.
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5
After 5 minutes add in Nutella and whisk slowly to combine.
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6
Transfer the mixture to a bowl.
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7
Refrigerate for 45 minutes, stirring every 15 minutes.
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8
Meanwhile line baking sheets with parchment paper.
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9
After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
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10
Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
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11
While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
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12
Place chopped hazelnuts in a small bowl.
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13
Remove the balls from the refrigerator.
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14
Using one hand, dip the balls into the melted chocolate.
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15
Roll it around in your hand (allowing the excess to drip back into the bowl).
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16
Place the truffle into the chopped hazelnuts.
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17
Using your clean hand cover the truffle with nuts.
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18
Lift it out and place back on the sheets.
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19
Repeat with remaining truffles.
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20
Place back into the refrigerator to set for about 5-8 minutes.
