Originally Posted by kadesma
just saw your post.
Yes, please post your recipe, I'd love to have it..
Here is the Hazelnut Truffle recipe:
1 cup heavy cream
1 1/4 lb. semisweet chocolate, finely chopped
1/4 cup butter, softened
1/4 cup Nutella
2 1/2 c of hazelnuts
Line an 8x8 pan with a piece of parchment paper; let paper extend over the edge.
Pour cream in a heavy saucepan and bring to a full boil over medium heat.
Remove from heat and slowly whisk in chopped chocolate and butter until melted.
Stir in Nutella.
Pour into prepared pan. Chill mixture.
Preheat oven to 375 degrees. Spread hazelnuts on a rimmed baking sheet, toast until lightly browned and skins crack, about 5-7 minutes. While still warm, rub hazelnuts with a kitchen towel to remove as much skin as possible. Let cool, and chop very finely.
Remove truffle mixture from pan by carefully pulling up by the edges of the paper. Put on a large work surface. Using a long, sharp, knife dipped in hot water and dried, cut into one inch squares. Roll into traditional ball shape and press into hazelnuts. Place in candy papers and referigerate. Serve at room temperature. Truffles may be stored in tight containers up to a week at a cool temperature.
Obtained from NorthStar Market, Bakerstown, PA