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1
Melt 1 pound of the bittersweet chocolate in the top of a double boiler over hot, not simmering, water or in a microwave oven on low power at 30 second intervals.
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2
Stir frequently with a rubber spatula to ensure even melting.
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3
Remove the top pan from the double boiler, wipe it dry, and transfer the melted chocolate to a mixing bowl.
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4
Add the Nutella and stir together until thoroughly blended.
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5
Cover the truffle cream and chill in the refrigerator until thick but not stiff (30 minutes to 1 hour).
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6
Line 2 baking sheets with parchment or waxed paper.
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7
Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter.
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8
Cover the mounds with plastic wrap and chill in the freezer for 20 minutes or in the refrigerator for 1 hour.
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9
Dust your hands with the cocoa powder and roll the mounds into balls.
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10
These will be the truffle centers.
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11
Cover and chill the centers for another 20 minutes in the freezer.
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12
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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13
Line 2 more baking sheets with parchment or waxed paper.
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14
Melt and temper the remaining 1 1/2 pounds bittersweet chocolate (see pages 2530).
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15
Place a truffle center into the tempered bittersweet chocolate, coating it completely.
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16
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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17
Melt and temper the milk chocolate and place in a paper pastry cone.
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18
Snip off a tiny opening at the end and pipe several parallel lines across the tops of the truffles.
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19
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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20
When the truffles are set, place them in paper candy cups.
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21
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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22
The truffles are best served at room temperature.
