Finely chop the semi-sweet chocolate and place in a medium size mixing bowl.
Pour heated cream over the chocolate and allow to stand for a few minutes to soften.
Scrape down the sides of the bowl and cover Nutella mixture with plastic wrap, placing the wrap directly on the top of the mixture. Refrigerate for several hours to allow the Nutella ganache to set up.
Using a melon baller or teaspoon, scoop enough ganache to roll into a 1″ ball. A melon baller works really well and helps keep the truffles a uniform size.
Tip: Wash the chocolate off of your hands periodically to prevent sticking, making sure to completely dry your hands, water and chocolate do not mix. I find wearing latex-free gloves makes the process easier.
Take the pan out of the fridge and allow it to slightly warm while you temper the chocolate coating.
Tip: The balls must be firm in order to dip in the coating, however if they are too cold it will cause the coating to crack as they warm up and expand. If they are too warm, they will fall apart in the coating. If the balls feel like they are getting too soft, put them back in the fridge for a few minutes.
Working quickly drop a ball into the coating, rolling to completely cover, remove, and place on wax paper to set up. Use a fork to turn and lift the truffle out of the coating, or you can purchase a dipping tool at most craft supply stores.
I lightly dusted the truffles with some edible glitter to add a bit of magic to these holiday treats.
Instead of dipping the truffles you can roll them in chopped nuts or cocoa powder.
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