Chocolate Hazelnut Crunch Truffles

These delicious chocolate candies are the perfect bite-sized decadent treat for any day of the week!

I am in love with Ferrero Rochers and I, for some reason, got this recipe mixed up with another on my candy Pinterest board that was a copycat of the little hazelnut truffles that I love so much. I realized it when I went to go make it, but I wasn't too bummed because these are still truffles and still chocolate and hazelnut. They did take a bit of time to make - mostly chilling time - but were definitely worth it. I made mine with semisweet chocolate, but you can also do milk chocolate for a sweeter truffle. I might do milk chocolate for the center and semisweet for the dipping and see how I like that combination.

(Print)
What you need:

• 16 oz. semisweet chocolate, coarsely chopped, divided
• 1/2 cup heavy cream
• 1/3 cup Nutella
• 2 Tbsp. unsalted butter, at room temperature
• 3/4 cup hazelnuts, toasted and finely chopped, divided

Directions:

1. In a large heatproof bowl, melt 8 oz. semisweet chocolate in microwave in fifteen second increments for 1 minute, stirring after each increment. Stir until almost completely melted and set aside.
2. In a small saucepan, heat heavy cream over medium heat, whisking constantly, until it just begins to boil. Remove from heat.
3. Slowly pour over chocolate and very gently stir with a wooden spoon in one direction until they are smooth.
4. Then add Nutella and butter until combined and smooth.
5. Stir in 1/2 cup of hazelnuts.
6. Then cover the bowl with plastic wrap pressed onto the top of the chocolate mixture. 
7. Let sit at room temperature for 15 to 30 minutes. Then move to refrigerator to chill for about 4 hours.
8. Remove from refrigerator and coat hands with a little cocoa powder. Roll 1 tsp. chocolate into a ball and then placed on a large baking sheet that has been lined with parchment paper or silicone baking mat.
9. Melt remaining 8 oz. semisweet chocolate in the microwave or in a double boiler.
10. Dip each chocolate ball into the melted chocolate using a dipping tool or a fork. Tap gently to let excess chocolate drip off.
11. Drizzle finished truffles with any remaining melted chocolate and sprinkle with remaining hazelnuts.
12. Refrigerate for 30 minutes and then serve.
13. You can store them with parchment paper between layers at room temperature or in the fridge for one week. You can freeze them for up to 2 months. Thaw overnight in the fridge before serving.

Recipe from Sally's Baking Addiction

If ever there were a chocolate candy that I couldn't get enough of, it's these Red Wine Chocolate Bon Bons. If you are looking for a copycat Ferrero Rocher, definitely check out this recipe from The Domestic Rebel.

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