Makes: 20 (1-tablespoon) truffles
2 cups chocolate-hazelnut spread, Nutella®
1 cup powdered sugar, sifted, C&H®
1 cup hazelnuts (filberts), toasted and skins removed
In a large bowl, combine chocolate-hazelnut spread and powdered sugar; beat with an electric mixer on low speed until well mixed. Cover with plastic wrap. Chill for 4 hours.
Place hazelnuts in a large zip-top bag. Press out air and seal. Using a rolling pin, pound and roll over hazelnuts until crushed.
Pour crushed hazelnuts into a pie plate. Scoop 1 tablespoon of the chocolate-hazelnut mixture; using slightly wet hands, form into a smooth ball. Roll ball in hazelnuts to coat entire ball and place on ungreased baking sheet. Repeat to make 20 truffles, rinsing hands when mixture becomes too sticky to roll. Chill until ready to serve.