300g hazelnuts

100g chocolate

1 tablespoon hazelnut oil

3 tablespoons icing sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract


1. Preheat the oven to 180C. Take the whole hazelnuts and spread them out in a single layer across a baking tray. Once the oven is warm, place the tray in the oven and roast the hazelnuts until they are brown and fragrant. This should take approximately 10-15 minutes. If your hazelnuts had skins on them, place inside a clean tea towel and rub the hazelnuts until as much of the skin as possible has been removed (don’t worry about removing every last bit of skin).

2. While the hazelnuts are still warm, place them inside a food processor and blitz until a paste is formed. This should take around five minutes. Carefully remove the paste from the food processor, ensuring as much as possible is removed from the sides with a spatula.

3. Take your chocolate (milk or dark, depending on preference - dark if you prefer not to include dairy) and place in a bowl that sits on top of a pan of simmering water. Alternatively, you can melt your chocolate in the microwave on a low setting, just be sure to keep a close eye on it. Melt the chocolate until smooth.

4. Add one tablespoon of oil, the vanilla, the sugar, the cocoa powder and the salt to the hazelnut mixture and return to the food processor. Blitz until the mixture is smooth and well combined. Add in the melted chocolate and blitz the mixture again. Ensure the mixture is well blended. If it is too thick, as a little more oil.

5. At this point the mixture may seem a little thin, but it will thicken as it cools. Transfer the mixture to a container and leave in the fridge to cool and thicken. If your mixture firms up too much in the fridge, simply microwave for a few seconds to soften again.

6. To make quick and easy Nutella truffles, simply form balls with the mixture before rolling in any of your leftover ingredients. Make sure the spread is chilled so that it is easy to form balls with, and roll on cocoa powder, chopped hazelnuts or melted chocolate and leave to harden again in the fridge.