Making the Truffles

• In a small saucepan, warm the heavy cream over medium heat until it just starts to simmer, but don’t let it boil.
• Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over it, letting it sit for 1-2 minutes. Stir gently until the chocolate is completely smooth and melted.
• Add Nutella, vanilla extract, and salt to your chocolate mixture. Stir well until everything is fully blended and silky.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and shape into truffles.
• Once chilled, use a small cookie scoop or teaspoon to portion out the mixture. Roll each portion between your palms to form smooth, round truffles.
• In a shallow bowl, place the unsweetened cocoa powder. Roll each truffle in the cocoa powder until evenly coated; have fun with your toppings!
• Arrange the coated truffles on a baking sheet lined with parchment paper. Refrigerate again for at least 30 minutes to set before serving.