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Ingredients:
1/2-cup heavy cream
2 Tbs. unsalted butter
1 tsp. light corn syrup
9 oz. chopped, semi-sweet chocolate
2 Tbs. Nutella

For garnish:
6 oz. chocolate
5-1/2 oz. skinned and toasted hazelnuts, finely chopped

Instructions:

1. Mix cream, butter and corn syrup together in a saucepan.
   
2. Place over medium heat and bring to a full boil. Turn off heat.
   
3. Add 9 ounces chopped chocolate and gently swirl the pan. Do not stir. Allow to rest for five minutes.
   
4. Add Nutella and whisk slowly to combine.
   
5. Transfer mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. Meanwhile, line baking sheets with parchment paper.
   
6. After 45 minutes, the mixture will start to thicken quickly. Keep refrigerated another 11-15 minutes, stirring every five minutes.
   
7. Using a mini ice cream scoop or two spoons, form mixture into 1-inch balls and place on prepared sheets.
   
8. Chill until firm, about 10-15 minutes. While balls are chilling, melt remaining 6 ounces of chocolate and cool slightly before continuing.
   
9. Place chopped hazelnuts in a small bowl. Remove balls from refrigerator.
   
10. Using one hand, dip a ball at a time into melted chocolate, roll it around in your hand and allow excess to drip back into bowl. Place truffle in chopped hazelnuts using your clean hand to cover the truffle with the nuts. Lift it out and place on the baking sheet.
    
11. Repeat with remaining truffles. Place in refrigerator for five to eight minutes to set.