- 8 oz of semisweet chips
- 1/2 cup heavy cream
- 2 T unsalted butter, softened
- 1/2 cup of Nutella
- 2 T of Frangelico or other hazelnut liqueur
Place choc chips in bowl
In small saucepan, add cream and butter and allow the cream to come to a simmer
pour the cream over the chips and let is sit for about a minute
whisk cream and choc mix until smooth. Stir in Nutella and pour mixture into an 8 x 8 baking pan. Cover with plastic wrap and let sit in fridge for about 2 hours or until set.
Using 2 teaspoons or a melon baller, form little truffles and dip them into powdered sugar or chopped hazelnuts.