We made homemade hazelnut butter spread and reduced the sugar. Megan suggested replacing the wafer cookies with rice crispies to see if they stayed crunchier.
Ingredients
For the ganache center
- 25 whole roasted hazelnuts
- 2 ounces dark chocolate chopped
- 1 Tbl heavy cream
- 1/2 Tbl salted butter
- 1/4 cup Nutella
Coating
- 10 ounces dark chocolate chopped
- 1/2 c finely chopped roasted hazelnuts or rice crispies
Servings: candies
Instructions
- Over a double broiler combine the dark chocolate, heavy cream and butter.
- Melt, whisking until smooth.
- Stir in the Nutella.
- Cover and refrigerate until firm, about 1 hour.
- Place one hazelnut in the middle of 1 teaspoon ganache and roll it into a ball.
- Repeat until out of ganachace.
- Freeze for 15-30 minutes (until firm).
- In a medium bowl, stir together the chopped wafer cookies, hazelnuts and Nutella until well combined.
- Wrap about 1/2 Tbl wafer mix evenly around the ganache center and roll it into a ball.
- Place in the freezer for 1 hour.
- Melt the chocolate over a double broiler.
- Dip each truffle in the melted chocolate until fully coated.
- Let excess chocolate drip off before returning the truffle to the parchment paper.
- Sprinkle a little of the remaining wafer mix over the top.
- After chocolate has firmed up, then wrap them in foil (optional) and keep stored in the refrigerator.
- Keep stored in an airtight container in the fridge for up to 3 weeks or the freezer for 3 months.
Recipe Notes
Recipe adapted from Crowded Kitchen
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