1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon light corn syrup
9 ounces chopped, semisweet chocolate
2 tablespoons Nutella

Coating
6 ounces chocolate
5 1/2 ounces skinned and toasted hazelnuts, finely chopped

Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat. Add 9 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

After 5 minutes, add the Nutella and whisk slowly to combine. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes.

Meanwhile, line baking sheets with parchment paper.

After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets. Chill until firm, about 10-15 minutes.

While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

Place chopped hazelnuts in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the chopped hazelnuts. With your clean hand, cover the truffle with the nuts. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

Makes about 24 truffles.

May be stored up to one week in an airtight container.