Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.
Ingredients
- chocolate-hazelnut spread: 1 cup
- white sugar: 0.33333 cup
- water: 2 Tbsp
- heavy whipping cream: 0.66667 cup
- coarse sea salt (such as Diamond Crystal®): 0.25 tsp
- unsweetened cocoa powder: 0.5 cup
- bag chocolate chips (at least 60% cocoa): 1 piece (12 ounce, chopped)
- coarse sea salt (such as Diamond Crystal®): 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
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Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
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Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
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Refrigerate caramel mixture until firm, at least 3 hours.
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Spread cocoa powder into the bottom of a wide, shallow bowl.
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Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
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Cover truffle balls with plastic wrap and chill overnight or 8 hours.
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Line a 13x9x2-inch baking sheet with aluminum foil.
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Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
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Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
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Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.
