Italian Gianduja Truffles

Step 1

Melt 1 pound of the bittersweet chocolate in the top of a double boiler over hot, not simmering, water or in a microwave oven on low power at 30 second intervals. Stir frequently with a rubber spatula to ensure even melting. Remove the top pan from the double boiler, wipe it dry, and transfer the melted chocolate to a mixing bowl. Add the Nutella and stir together until thoroughly blended. Cover the truffle cream and chill in the refrigerator until thick but not stiff (30 minutes to 1 hour).

Step 2

Line 2 baking sheets with parchment or waxed paper. Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the freezer for 20 minutes or in the refrigerator for 1 hour.

Step 3

Dust your hands with the cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 20 minutes in the freezer.

Step 4

Remove the truffle centers from the freezer and bring to cool–room temperature so the outer coating won’t crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds bittersweet chocolate (see pages 25–30). Place a truffle center into the tempered bittersweet chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. Melt and temper the milk chocolate and place in a paper pastry cone. Snip off a tiny opening at the end and pipe several parallel lines across the tops of the truffles.

Step 5

Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.