Chocolate Hazelnut Truffles


200 g milk chocolate
2 tablespoons chocolate hazelnut spread (I used nutella)
1/4 cup thickened cream
3/4 cup slivered almond, roughly chopped


Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth.
Stir in the spread until well combined.
Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture.
Refrigerate for 45 minutes or until firm and set.