The Washington Post in 2013. Be sure and add this Truffle Recipe to the list I posted yesterday on National Candy Day.
Nutella Doughnut Truffles
For this recipe, you can use any plain or glazed cake doughnuts to make these no-bake, cake-pop-like treats.
3 to 4 glazed or plain chocolate cake doughnuts (about 7 ounces total)
2 pinches kosher salt
1/3 cup Nutella
1/3 cup skinned, toasted and chopped hazelnuts, plus more for optional garnish (see NOTE)
8 ounces good-quality dark chocolate, broken into pieces (70+ cacao)
1/2 tsp vegetable shortening
Flaked sea salt, for optional garnish
Tear or crumble the doughnuts into penny-size pieces until you have about 3 1/2 cups, letting them fall into mixing bowl as you work. Season with 2 pinches of salt, then gently stir in Nutella in tablespoon increments along with 1/3 cup of nuts, being careful not to break up doughnut pieces too much.
Divide mixture into 9 or 10 equal portions and roll into compact balls. Return to bowl and refrigerate for at least 30 minutes or until somewhat firm.
Meanwhile, combine chocolate and shortening in a microwave-safe bowl. Heat on LOW in 20-second increments until melted, stirring after each one. Once mixture is smooth, cool slightly.
Line baking sheet with parchment paper and set wire cooling rack over it.
Working with one chilled doughnut ball at a time, dip balls into chocolate mixture to coat. While they are still wet, sprinkle each one with a few flakes of sea salt and a few pieces of toasted hazelnut.
Place on wire rack until completely set, then transfer to airtight container and refrigerate until ready to serve.
NOTE: Toast skinned hazelnuts in a small, dry skillet over medium-low heat until lightly browned and fragrant, shaking the pan to avoid scorching. Cool completely before using.