ADSENSE IN ARTICLE AD
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INGREDIENTS
- 300ml double cream
- 300g dark chocolate
- 50g unsalted butter
- 50g (about 3 heaped tbsp) nutella
- sprinkles or chopped nuts, to decorate
INSTRUCTIONS
- If you're using bars of chocolate, chop it finely and heap it into a large heatproof bowl. Heat your double cream and butter on the hob, until bubbles start to appear and it reaches simmering point.
- With a whisk and your nutella at the ready, pour the double cream over the chocolate, and leave it to work for fifteen seconds. Slowly and gently begin to stir the mixture, which will gradually become a smooth, glossy, chocolatey ganache.
- While the mixture is still warm, stir in your 3 heaped tbsp of Nutella. Once everything is mixed together, cover the bowl with foil and pop into the fridge for about an hour - one and a half hours - it should be firmly set.
- Use a teaspoon (or a melon baller if you have one!) to scoop balls of ganache about the size of a lindor truffle. Roll them together between the palms of your hands until they're roughly spherical, then roll immediately in your chosen toppings and place onto a plate or into a container.
- You may find that your mixture starts to get too soft, and your hands too warm, as you're rolling the truffles. If so, pop the mixture back into the fridge to cool back down for 15 mins and come back to it.
- Store your truffles in an airtight container in the fridge, bringing them out 30 minutes before you'd like to eat some.
source:https://kerrycooks.com/easy-nutella-truffles/
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