Hazelnut Nutella Truffles

Hazelnut Nutella Truffles

These are easy to make and don't take too much time! Although you do need to know all the supplies you're going to need.

Here's what you need:

Nutella
Hazelnuts
Semi-sweet Chocolate Chips


You'll also need

A couple of plastic containers, with lids (they can be disposable, but make sure the edges are straight on one.)
Non-stick wax paper
Spoons
A sharp knife for chopping.

                              First for the Hazelnuts

Foolproof way to remove hazelnut skins - Credit to Jannie Cooks for the instructions. They really work!

janniecooks Mar 31, 2008 10:54 AM

"For 1/2 cup of nuts, bring 1 1/2 cups of water to a boil. Add 2 tablespoons of baking soda and the nuts and boil them for 3 minutes. The water will turn black from the nut skins. Rinse the nuts well under cold running water, then use your fingers to remove the skins. The skins slip right off, easy as can be. I put the nuts on a kitchen towel as I removed each skin, rubbed them a bit to make sure they were dry, and then toasted them in a 350 degree oven for 10 minutes.This method works! I've tried the other methods that entail toasting the nuts and rubbing them in various ways to remove the skin, but none remove all the skin like the boiling water and baking soda from Sontheimer. Not one bit of skin remained.
BONUS: When I added the baking soda to the boiling water it spit something furious, spitting a soda/water spray over my ceramic cooktop, which once wiped away left the cooktop sparkling with no effort. Beats all the other cooktop cleaners I've been using to try to get rid of the last little bit of stain."
*** Keep in mind, everyone, that the skins will be messy on your fingers, so if you have well fitting disposable gloves, you might use them, especially if your job requires using your hands maybe on camera or something like that. ***
(For me a few bits of skin stayed on, but I blame it being cold in my home and that I didn't work very fast because I have two puppies that like to get into things.)

                     For the Nutella
  
First take a resealable air tight container and put some wax paper inside. You can choose to staple the edges together, too, if you want. Pipe or spoon your Nutella into the container, smooth it out as best you can on top and put it in the fridge for a little bit to set slightly. Score the top of your nutella using a sharp knife, a small one will do. Then, gently press your hazelnuts into the nutella in each square. If you can try to push it in all the way. If you want to mold your truffles into spheres, just half fill the container with the nutella, let it set in the fridge for a bit to set slightly, then score it ontop and place your hazelnuts in the centers of your squares, and fill it with the other half of your nutella. This may not require an entire jar. Once you've placed the second layer, if you chose to do so, freeze it overnight, and it should be easy to cut your squares using a hot knife.
You can heat your knife up by sticking it inside of a thermos containing hot-boiling water, or by sticking a cup of water inside the microwave for 1 minute, stir, 1 minute again, stir, and then 30-45 seconds. make sure its tall enough to cover most of the knife if you use this method.

                                             To finish the truffles...

Next you'll need to temper some chocolate, and here's how. (Learn about tempering chocolate HERE) Place your chocolate in the microwave for 30 seconds, then sir it well, then 20 seconds, then stir it well again, and 10 seconds stir, and just continue these 10 second bursts, stirring each time to avoid burning the chocolate. If you're not familiar with tempering chocolate, or you don't understand what I mean, watch the video on how to temper chocolate which you can find at the end of this blog.

Once you've tempered your chocolate, dip your truffles into it, and if you want you can roll it in chopped hazelnuts (which may take more hazelnuts than you'd expect.) or you can top them with chopped hazelnuts, which is a lot easier, and you don't need as many.

When I chop hazelnuts, since I get them in the shell, crack them and remove their skins, and roast them, I often have hazelnuts that have broken in half, so I start with those, then if I need more hazelnuts I take whole hazelnuts and cut them in half, and make sure all of the halves are laying on the flat side before I chop them.

Credit goes to Ann Reardon - How to Cook That ( Ann Reardon - How to Cook That Website )

Ann Reardon -  Youtube : Ann Reardon - How to Cook That - Youtube

How and Why to Temper & Melt Chocolate - Ann Reardon

** WATCH THIS BEFORE YOU START IF YOU'VE NEVER WORKED WITH TEMPERING, FAKE CHOCOLATE AND REAL CHOCOLATE. DO NOT ADD LIQUID TO THIS CHOCOLATE OR IT WILL SEIZE, SO IF YOU PLAN TO ADD LIQUID FLAVORING OR COLORS TO WHITE CHOCOLATE PLEASE PLEASE PLEASE HAVE CREAM HANDY. :) **

ANNNDDD The link to the Truffles video. Make sure you watch it all the way through and subscribe to Ann's channel to see more of her amazing creations. :
10 Best Chocolate Truffle Recipes ~ How to Cook That