MAKES 24 truffles
TOTAL TIME: 45 minutes
Pistachios or almonds can be substituted for the hazelnuts, if desired. See the photos that follow the recipe.
|
2 |
cups cornflakes |
|
½ |
cup hazelnuts, toasted and skinned, plus 24 whole hazelnuts, toasted and skinned, for truffle centers |
|
3 |
tablespoons unsalted butter |
|
½ |
cup (3½ ounces) granulated sugar |
|
¼ |
cup whole milk |
|
1 |
tablespoon Dutch-processed cocoa |
|
¾ |
cup Nutella |
1. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
2. Pulse cornflakes in food processor until finely chopped, about 10 pulses; transfer to bowl. Process ½ cup hazelnuts in now-empty food processor to fine crumbs, about 15 seconds; transfer to shallow dish.
3. Microwave butter and sugar together in bowl, stirring occasionally, until melted and smooth, about 45 seconds. Whisk in milk and cocoa until combined. Whisk in Nutella until fully incorporated. Stir in processed cornflakes. Scrape mixture into prepared dish and press firmly into even layer with greased spatula. Freeze, uncovered, until firm, about 10 minutes.
4. Use foil sling to transfer chilled Nutella mixture to cutting board. Cut Nutella mixture into twenty-four 1-inch squares, then mold each around whole hazelnut to encase completely. Roll truffles in ground nuts to coat and transfer to platter. Freeze, uncovered, until firm, about 10 minutes. Serve, or transfer to refrigerator until serving time.