Hazelnut Butter Balls

I started making these for the first time last year when I saw a picture of them in one of Better Homes and Gardens' special issues.

I love Nutella, almost as much as I love peanut butter, so these truffles are really a big hit with me, and I found that everyone we gave them away to really loved them as well. I would never have thought to put crushed graham crackers in a truffle filling, but it works. The only thing is the filling can be a bit crumbly. I added extra whipping cream as necessary to make the filling stick together. I also just microwaved the chocolate and shortening instead of dirtying a pan. It works just fine.

Hazelnut Butter Balls (Better Homes and Gardens, Christmas 2007)

1½ cups chocolate-hazelnut spread
24 cinnamon graham cracker squares, crushed
1 cup powdered sugar
1 tablespoon whipping cream
12 ounces semisweet baking chocolate, chopped
2 teaspoons shortening
2 tablespoons finely chopped toasted hazelnuts (optional)

Line a baking sheet with waxed paper; set aside. Beat chocolate-hazelnut spread and crushed graham crackers in a large mixing bowl with an electric mixer on medium speed until combined. Gradually stir in powdered sugar. Stir in whipping cream to make a stuff mixture. Shape mixture into 1-inch balls; place balls on prepared baking sheet. Chill for 1 hour.

Cook and stir chocolate and shortening in a medium saucepan over low heat until melted and smooth. Remove from heat. Quickly dip balls, one at a time, into melted chocolate using a fork. Draw the fork across the rim of the saucepan to remove excess chocolate. Place candy on the baking sheet lined with waxed paper. If desired, sprinkle with hazelnuts. Chill for about 1 hour or until set. Makes 54.

To Store
Place candy in a single layer in an airtight container; cover. Refrigerate for up to 2 weeks.