Nutella Truffles with a Clear Method

Set out semi-sweet chocolate chopped, kosher salt, and heavy cream before you start Nutella Truffles with a Clear Method. The batch is written for 32 truffles.

Count on 20 minutes of prep, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 1/2 cups semi-sweet chocolate chopped
• 1/2 teaspoon kosher salt
• 1 cup heavy cream
• 1/2 cup Nutella or chocolate hazelnut paste
• 1 tablespoon Amaretto optional
• hazelnut flour or crushed toasted hazelnuts, for finishing
• cocoa powder for finishing

How the cooking goes

1. Place chocolate and salt in a bowl set on a kitchen towel. The towel will help to retain the heat from the cream in the bowl, which helps melt the chocolate.
2. In a small pot, bring heavy cream to a boil then pour over the chocolate. Shake the bowl gently to distribute the chocolate under the cream.
3. Allow the chocolate to sit undisturbed for 2 minutes. This allows the cream to melt the chocolate and minimizes the amount of whisking necessary for the emulsion.
4. Begin whisking gently in the center until the chocolate starts to emulsify. It will look smooth and silky. Then gradually work your way out towards the edges of the bowl until the whole bowl is one smooth ganache!
5. Add the Nutella and amaretto, if using, then whisk gently to combine.
6. Tip onto a rimmed baking dish lined with baking paper or plastic wrap. Chill 2 hours in the fridge or until firm.
7. Scoop onto a lined sheet pan and chill again. Roll into balls and drop in a bowl filled with desired coating. Roll them around and voilà! Beautiful truffles! Chill before serving.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Chocolate, open Thick Chocolate Chip Cookies Baked Until the Edges Set and Chocolate Pudding for the Dessert Plate.