Nutella Truffles

• 1 (12 ounce) package semisweet chocolate morsels
• 12 cup whipping cream
• 14 cup nutella
• 34 cup finely chopped toasted hazelnuts
• wax paper or parchment paper

1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
2. Let cool 10 minutes.
3. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth.
4. Cover and chill 2 hours or until firm.
5. Preheat oven to 350 degrees.
6. Spread chopped hazelnuts on a baking sheet and toast in oven for about 5 minutes or until the nuts start to turn a golden brown.
7. Keep a close eye on the nuts because they will burn quickly.
8. Remove from oven and allow them to cool completely.
9. Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop.
10. Roll in chopped toasted hazelnuts.
11. If chocolate mixture becomes too soft to shape, refrigerate until firm.
12. Place on wax/parchment paper-lined baking sheets.
13. Chill 1 hour before serving.
14. Truffles can be stored up to 5 days in an airtight container.

chocolate, whipping cream, nutella, hazelnuts, wax paper

Taken from www.food.com/recipe/nutella-truffles-467261 (may not work)