Four-ingredient Nutella Truffles are an easy, rolled dark chocolate truffle! It is a fast and simple recipe for flavorful truffles! Make them as an easy dessert or a gift!
Place chocolate and salt in a bowl set on a kitchen towel. The towel will help to retain the heat from the cream in the bowl, which helps melt the chocolate.
In a small pot, bring heavy cream to a boil and pour over the chocolate. Shake the bowl gently to distribute the chocolate under the cream.
Allow the chocolate to sit undisturbed for 2 minutes. This allows the cream to melt the chocolate and minimizes the amount of whisking necessary for the emulsion.
Using a French whisk (straight rather than curved) begin whisking gently in the center until the chocolate starts to emulsify. It will look smooth and silky. Then gradually work your way out towards the edges of the bowl until the whole bowl is one smooth ganache! Be sure to only whisk in one direction to minimize the risk of the ganache breaking.
Add the Nutella and amaretto, if using, and whisk gently to combine.
Pour onto a rimmed baking dish lined with parchment paper or plastic wrap. Chill 2 hours or until firm.
Scoop onto a lined baking sheet and chill again. Roll into balls and drop in a bowl filled with desired coating. Roll them around and voilà! Beautiful truffles! Chill before serving.
Notes
Presentation - These truffles are rolled in cocoa powder and crushed hazelnuts but you could also dip them in chocolate for a beautiful enrobed truffle. Just follow myYouTube video for How to temper dark chocolate using the ice bath method!Flavor Tips - My professional advice overall is that it is all about balance. In this Nutella truffle recipe, the kosher salt and dark chocolate balance out the sweetness of the Nutella or hazelnut paste, which is typically very sweet. The 50:50 dark chocolate ganache particularly with hazelnut paste makes for a perfectly smooth and silky texture.Technique - If your ganache breaks, whisk in very cold heavy cream about a tablespoon at a time. It will not be as perfect as it could have been but it will still make a delightful truffle!Helpful Tools - I use a French whisk (straight rather than curved) to make my ganache. Begin whisking gently in the center until the chocolate starts to emulsify. It will look smooth and silky. Then gradually work your way out towards the edges of the bowl until the whole bowl is one smooth ganache! Be sure to only whisk in one direction to minimize the risk of the ganache breaking.Variations - I use 55% dark chocolate in this Nutella truffle recipe but you can use whichever chocolate you like. Using chocolate with a lower percentage of cocoa solids makes these truffles too sweet for my taste personally. I am partial to the flavor of Nutella but you can use any chocolate hazelnut spread of your choice!Storage - Store rolled truffles in the refrigerator in an airtight container or ziptop baggie for up to 4 weeks. Chocolate truffles will keep for one month refrigerated or 10 days at room temperature. You can freeze truffles; however, I find that it changes the texture and flavor of the chocolate.Yield: 32 Truffles