Nutella Truffles

Melt the dark chocolate using a double boiler or microwave in short bursts until smooth.

In a separate saucepan, heat the heavy cream until just simmering, then remove from heat.

Pour the heated cream over the melted chocolate and let it sit for a minute before stirring until smooth.

Add the Nutella and vanilla essence into the melted chocolate mixture and stir until fully combined and creamy.

Chill the mixture in the refrigerator for about 2 hours or until firm enough to scoop.

Once set, use a melon baller or small scoop to form small balls and roll them with your hands for a smooth finish.

Dust each truffle with unsweetened cocoa powder or roll in chopped hazelnuts.

Keep the truffles refrigerated until serving.