This year I’m strangely hype on Valentine’s Day. Maybe it’s all the new people I’ve met at college, or maybe it’s that I just like excuses to not do my work. Either way, I’m feeling the love. Since V-day normally involves copious amounts of chocolate I’m sticking to tradition and offering up a recipe for hazelnut chocolate truffles. The recipe calls for Nutella and not a whole lot else. It’s perfect for people like me who see no problem in sitting on the couch and eating the stuff straight from the jar. The chocolate shell is the perfect vehicle for hazelnut goodness and makes a classy gift. Toss them in a tin and scrawl lovely-dovey things over it for your paramour or friend, or skip the presentation and dive in yourself because they are so worth the calories. Whether using them to say “I love you” or “I love myself,” they’ll certainly liven up your Tuesday.
1 jar Nutella
8 oz. dark chocolate
Red sprinkles for decorating
- Refrigerate Nutella overnight, or until stiff
- Line tray with wax paper
- Remove Nutella from refrigerator and use a melon baller to scoop spheres about 1 inch in diameter and place them on the wax paper
- Freeze Nutella balls for 30 minutes
- As the Nutella freezes, chop the dark chocolate into small pieces and place in a small bowl.
- Melt the chocolate by microwaving it in 30 second increments, stirring every 30 seconds
- Remove balls from the freezer and using a fork, quickly dip them into the melted chocolate. Replace the truffle on the wax paper.
- Before the chocolate sets, decorate the truffles with a few sprinkles.
- Allow to set completely.