The best hazelnut chocolate spread strikes again. Yes, I am talking about Nutella. At last years Salon du Chocolat (an absolute must for chocolate lovers! Three whole days dedicated to the most innovative chocolate creations…. no wonder we felt slightly nauseous by the end of it), one chocolatier created a chocolate-hazelnut paste, which actually came out of a tube like face cream. It was deceptively advertised as tasting better than Nutella. Those are daringly big words carrying huge expectations! Honestly, why did they think they could create something superior to Nutella……? The paste was tasty, but definitely miles from the all time favorite.
Needless to say, it shouldn’t be a surprise to you that Nutella is the one item never missing from my kitchen. With an upcoming dinner invitation and a newly bought jar of chocolate goodness, I decided to attempt making a bring along gift instead of buying one. The result: tiny yet devilishly satisfying post-dinner delights:
Taken from the most epic recipe book created
30g caster sugar
15 whole hazelnuts
50g milk chocolate, broken into small pieces
2 tbsp single cream
some roasted chopped hazelnuts
- In a saucepan, heat the sugar with 2 tbsp of water until you have caramel. Coat your 15 hazelnuts with the caramel and place on a sheet of greaseproof paper to cool.
- Meanwhile, melt your Nutella, chocolate and cream over a water bath until smooth and well combined. Set aside to cool completely.
- To make a truffle simply roll one teaspoon of the Nutella mixture with one caramelised hazelnut into ball. Getting the hazelnut exactly into the middle of your ball may be tricky.
- Once you have made 15 truffles, coat them with your chopped hazelnuts.
- Chill your truffles for at least 30 minutes before serving.