Caramel Filled Nutella Truffles

In a large bowl, measure out the chocolate. Set aside.

In a microwave safe bowl, heat the heavy cream for about 1 minute. Pour the hot cream over the chocolate and let it sit for a couple minutes. Make sure the chocolate is completely covered in the cream.

Mix the chocolate and cream together until it’s smooth and shiny. Then, mix in the Nutella and melted butter until well combined.

Let it sit out for about 15 minutes then cover in plastic wrap, pressing it against the surface of the mixture. Refrigerate for 1 hour.

Before taking the truffle mix out of the fridge, unwrap the caramels and roll them into balls.

Taking a small cookie scoop (about 1-2 tablespoons) scoop out the truffle into your hand, press it flat, place the caramel in the center, and roll the truffle around it to conceal. Place on a small tray lined with wax paper and repeat. You should end up with about 20 truffles.

If you want to roll them in chopped hazelnuts or cocoa powder, you can do that now. If not, place the truffles back in the fridge for 2 hours to set.

Once chilled, prepare the chocolate to coat the truffles. Measure out 1 1/2 cups of chocolate and melt in the microwave in 30 second intervals until smooth.

Using two forks, dunk a truffle into the chocolate to completely coat it. Scoop it out with the fork and tap it against the edge of your bowl a few times to let the excess chocolate drip off.

Place it back on the same pan by sliding it off your fork using another fork at the base of the truffle.

If you want to add some extra hazelnuts on top, you can do that now before the chocolate sets.

Place the truffles back in the fridge for one hour to set.

Do not serve cold as the caramel in the middle will be too hard. Let them sit out for about 15 minutes before eating. Enjoy!