I was sitting in my office one day eating a Ferrero Rocher truffle (yea someone should really reconsider leaving left over deliciousness in my office) and it was like a lightbulb went off…chocolate, chocolate hazelnut, rice krispies, and hazelnuts. So I was on a mission to recreate the decadent little truffle just in time for Christmas. (A couple days in I did realize that there are already a few Nutella truffle recipes out there…but oh well). After three test batches these are the end result.
Makes 18-20 truffles
12 ounces semi sweet chocolate
2 Tablespoons butter
3/4 cup Nutella
3/4 cup Rice Krispies, slightly chopped
1 cup toasted hazelnuts (I’m going to be honest, the first batch I used cashews because it was what I had on hand and they were still delicious…so if you don’t have hazelnuts…those are an option.)
In a double boiler melt chocolate and butter until smooth. Remove from heat and add Nutella. Add rice krispies and 3/4 cup hazelnuts. Let cool until chocolate mixture is soft but can hold shape, 1-2 hours depending on temperature. Once chocolate has reached this state, take about 2 teaspoons and shape into balls. Roll in toasted hazelnuts. refrigerate until set.