• 50servings
  • 87calories

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Nutrition Info . . .

MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) bittersweet chocolate , finely chopped

  2. 1 cup(s) heavy cream

  3. 3/4 cup(s) chocolate-hazelnut spread

  4. 1/4 cup(s) unsweetened cocoa powder , for coating truffles

  5. 3 dozen miniature Halloween sugar decorations or toasted hazelnuts

Instructions Jump to Ingredients ↑

  1. Place chocolate in a large heatproof bowl. In a small, heavy saucepan, bring cream to a boil and pour over chocolate, whisking until melted and smooth. Cool slightly. Whisk in chocolate-hazelnut spread until combined. Let cool completely, then refrigerate until firm, at least 3 hours or overnight.

  2. Using a teaspoon, scoop out a 1- to 1 1/2 -inch nugget. Use your hands to quickly roll it into a ball; transfer to a rimmed baking sheet. Continue with remaining mixture. (If balls become too soft, refrigerate for a few minutes.) If using, roll truffles in cocoa to coat. Gently press a sugar decoration or toasted hazelnut into top of each truffle, if desired. Cover and refrigerate until firm. (Refrigerate unadorned truffles in an airtight container for up to 2 weeks. Bring to room temperature before decorating with candy or nuts. Refrigerate truffles again before serving.)


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