Recipe #202: Nutella Truffles

I'm not a big sweets person, but when I saw this recipe I knew I had to make these.... since Nutella AND truffles are both exceptions to my sweets rule.  I had to adapt this recipe a little since the chocolate mixture wasn't firming up as quickly as I needed it to, as well as using more hazelnut than the recipe calls for... but I think we have a winner!  Credit to www.mybakingaddiction.com!

INGREDIENTS:

10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels)
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup Nutella
1 teaspoon vanilla extract
3 tablespoons Frangelico liqueur 

1/2 cup toasted hazelnuts, finely chopped (I used almost twice this amount)

DIRECTIONS:

1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.  (If you don't have a double boiler, Google some home options.  I used a glass Pyrex bowl over a pot, with a knife allowing some of the steam to vent)

2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.  (Note, I had to put them in the freezer for a bit since they weren't firming up fast enough.)

3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts. Refrigerate truffles until ready to serve.  (Note- I used a scooping tool to scoop out a ball and drop it into the hazelnuts, roll that around and then put it in a little baking cup.  I then put them in the freezer to harden more)