Finely chop the dark chocolate and place in a small bowl. Next, pour the cream into a small saucepan and place on a low heat. Once the cream becomes warm to the touch, pour it over the dark chocolate and leave for two minutes.Then slowly whisk the chocolate mixture until it forms a lovely chocolate ganache. Add half of the Nutella and continue to whisk, then add the remaining Nutella and whisk until combined and smooth. Pour the chocolate into a deep bowl and pop into the refrigerator for 2-3 hours or until set.Crush your hazelnuts until they resemble fine crumbs. Then spoon out teaspoons of the chocolate truffle mixture, roll them in your hands until smooth and roll them in the crushed hazelnuts. Store truffles in the fridge.
Get the full recipe here: