Nutella Truffles

1. 1

   Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

2. 2

   Let cool 10 minutes.

3. 3

   Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth.

4. 4

   Cover and chill 2 hours or until firm.

5. 5

   Preheat oven to 350 degrees.

6. 6

   Spread chopped hazelnuts on a baking sheet and toast in oven for about 5 minutes or until the nuts start to turn a golden brown.

7. 7

   Keep a close eye on the nuts because they will burn quickly.

8. 8

   Remove from oven and allow them to cool completely.

9. 9

   Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop.

10. 10

    Roll in chopped toasted hazelnuts.

11. 11

    If chocolate mixture becomes too soft to shape, refrigerate until firm.

12. 12

    Place on wax/parchment paper-lined baking sheets.

13. 13

    Chill 1 hour before serving.

14. 14

    Truffles can be stored up to 5 days in an airtight container.

No additional tips available.