400g dark chocolate broken into pieces
112g chocolate hazelnut spread (I used Nutella)
roasted, finely chopped hazelnuts for sprinkling
in a sauce pan heat the nutella and cream to the boil. Add it into the chocolate in a bowl and mix until melted. Freeze for 1 hour. Now using a teaspoon scoop out the truffle mix and roll them into balls. Dust in the hazelnuts and refridgerate until serving.