Creamy chocolate hazelnut spread mixed with chopped hazelnuts; then dipped in melted dark chocolate and topped with more chopped hazelnuts.
Servings: 2-2 1/2 dozen
Author: Carrie's Experimental Kitchen
26.5oz. Jar Nutella, or other hazelnut spread
1c. Finely Chopped Hazelnuts; divided
12oz. Dark Chocolate, melted
Add 1/2 cup hazelnuts to a food processor and pulse until the nuts are chopped fine; then add the Nutella and pulse again until it's mixed well.
Scrape out the mixture and place in an airtight container and refrigerate until solid, approximately 3- 4 hours or overnight.
Line a baking sheet with parchment paper, remove the mixture from the refrigerator and form into 1" balls. Place on the parchment paper and freeze for 1-2 hours or overnight until hardened.
Place the remaining 1/2 cup of nuts in a small bowl; then melt the chocolate according to package directions.
Remove the mixture from the freezer and dip each ball into the melted chocolate then place back on the parchment paper. Top with nuts while the chocolate is still wet. Once the chocolate has dried, place in an airtight container in the refrigerator or freezer. (I like to place them in the freezer on the baking sheet to help with the drying before placing them in individual wrappers and storing them.)