Ingredients: 200g milk chocolate (or dark chocolate if you would prefer) 150g double cream Cocoa Powder to dust 8 tbsp nutella chocolate spread
Method:
1. Put baking parchment onto a baking tray and put half a teaspoon of nutella proceeding until the tray is full. Put in the freezer to harden as this will be the filling of the truffle and take it out again when you are ready for it.
2. Meanwhile in a heatproof bowl, break up the chocolate into pieces, and place over a saucepan filled with a tiny bit of water in it ensuring that the water does not touch the bowl on a medium heat.
3. Once the chocolate has completely melted take off the heat and allow to cool a little before adding small quantities of cream and hand whisking. Continue to add the cream gradually and half of the nutella spread.Then put into the fridge for at least half an hour to set. You don't want it too hard though, you want it so that it is soft enough to mould into balls.
4. Once the chocolate ganache is ready take out of the fridge, and take out the nutella balls from the freezer. Using two teaspoons mould the chocolate ganache round the nutella until it forms a small ball. ( Alternatively you can use your hands to roll them, do not be alarmed if the chocolate starts to melt) Just put the ganache and nutella balls into the freezer and after a little while you can start again.
5. Once you have formed the ganache around the nutella balls, get a plate and pour some cocoa powder onto it rolling the balls with a teaspoon until completely covered. Set aside and put into the fridge until ready to eat! Hints and tips: As a variation instead of using cocoa powder you could use nuts instead
