Ingredients:
– 300ml double cream (heated)
– 300g dark chocolate
– 200g Nutella
– 100g crushed, toasted hazelnuts
Method:
First, pour the hot double cream over the chocolate, and stir until completely combined.
Next, stir in 200g of Nutella, pour onto a lined tray and freeze for one hour.
Scoop out spoonfuls of the mixture, roll into balls, coat each truffle in toasted hazelnuts and freeze for another 30 minutes.
Now, enjoy!
