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Nutella Truffles Recipe
Yield: 32 small truffles

4.5 oz (125 g) cream-filled wafer cookies, chocolate or vanilla flavor
7 oz (half of a small jar) chocolate-hazelnut spread, like Nutella
1 c chopped hazelnuts
12 oz chocolate candy coating
Cocoa powder and white chocolate for garnish

1. Place the cream-filled wafers in the bowl of a food processor and pulse it until they are coarsely chopped.
2. Combine the wafer pieces and Nutella in a large bowl and stir well.  Press a layer of plastic wrap on top of the mixture.  Refrigerate for 2 hours or until firm.
3. Using a melon-baller, make 1" balls. Roll ball quickly in your hands to make them perfectly round.  Place in the freezer for 10 minutes.
4. Roll the chocolate balls in the chopped hazelnuts and then roll in your hands to embed the nuts.  Place back in the freezer for 5 minutes.
5. Melt the chocolate candy coating according the package directions.  Be sure to stir regularly to prevent burning the chocolate.  Once melted, use two forks to dip the Nutella balls.  Place coated balls on waxed paper. 
6. Decorate balls with cocoa powder or chopped walnuts while still wet.  White chocolate swirls can be applied once the candy coating has hardened.  Allow to completely dry and harden before handling.

Make-Ahead Tip: Truffles can be made up to two weeks in advance and stored in an air-tight container.

This printable recipe from http://www.strandedincleveland.blogspot.com/