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1
Special equipment used: Nordic Ware Bundt Tea Cake and Candy Mold - Thirty 1/8 cup cavities.
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2
Using a double boiler, place your chocolate into the top of the double boiler and melt chocolate over the simmering water, stirring as necessary. When chocolate is melted, turn off heat and add a pat of butter. Mix together until butter is combined. While chocolate is melting, spray your molds with cooking spray with flour. Spoon some of the chocolate into the molds. After all the molds have chocolate, invert the mold pan over a Silpat mat. Wait a few seconds until all excess chocolate has dripped out. Try to clean as much of the excess off the top of the mold as possible. Place the mold into the refrigerator to allow the shell to harden, approximately 15-20 minutes.
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3
When shells have hardened, remove the mold from the refrigerator. (IF your melted chocolate has begun to set, return the double boiler to heat and allow to re-melt.) Spoon approximately 1 teaspoon of Nutella into each mold. When complete, top off each mold with melted chocolate, again cleaning up any excess melted chocolate. Return the mold to the refrigerator to set up, approximately 30 minutes.
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4
Invert the mold to remove the truffles, giving a slight tap to the counter if necessary to help release the truffles. Serve with raspberry sauce.
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5
To make the sauce, place your raspberries into a small bowl and add sugar. Mash together with a fork. Place raspberries through a small sieve until it has a smooth sauce consistency.
