Nutella Candy Hearts
 
Prep time
Total time
 
Author:
Serves: 70
Ingredients
  • 2½ oz (1/2 cup) toasted skinned hazelnuts
  • 16 oz prepared chocolate frosting
  • 10½ oz (1 cup) Nutella or similar chocolate-hazelnut spread
  • 9 oz (2¼ cup) powdered sugar
  • ¾ oz (1/4 cup) unsweetened cocoa powder
  • 1 lb chocolate candy coating
  • Heart-shaped candies for decoration
  • 4 oz pink candy coating, optional
Instructions
  1. Finely chopped the toasted, skinned hazelnuts until they are in small pieces.
  2. In a large bowl, stir together the chocolate frosting and Nutella. Add the cocoa powder and powdered sugar, and stir until everything is well-mixed. It will be very stiff, and you might find it easier to knead the mixture together with your hands once it gets difficult to stir. (Alternately, you can mix everything together in a stand mixer.) Add the chopped hazelnuts to the Nutella candy, and knead them in.
  3. Roll the candy out on a sheet of waxed paper or parchment paper, until it is about ½-inch thick. Press a piece of cling wrap on top and refrigerate it until firm, about 1 hour.
  4. Once firm, use a small 1-inch heart-shaped cookie cutter to cut hearts out of the candy. (Alternately, you can form them into hearts by hand, but this takes much more time!) Once you've cut out as many hearts as you can, re-roll the scraps and continue cutting. This recipe yields about 70 small candy hearts.
  5. Once the hearts are cut, melt the chocolate candy coating in the microwave. Line several baking sheets with waxed paper or parchment. Use dipping tools or a fork to dip a candy heart into the coating, submerging it completely. Remove it from the coating and let the excess drip back into the bowl. Scrape the bottom of the candy against the lip of the bowl to remove excess coating, then place it on a prepared baking sheet. While the coating is still wet, press a candy heart into the center, if desired. Continue until all of the hearts have been dipped and decorated.
  6. If you want to add a pink drizzle to some of the hearts, leave them blank instead of adding a candy heart on top. Melt the pink candy coating in a small bowl in the microwave, and transfer it to a paper cone, piping bag fitted with a small round tip, or plastic bag with a small hole snipped in the corner. Drizzle the pink color over the hearts. Refrigerate the tray to set the coating completely, for about 15 minutes.
  7. Store Nutella Hearts in an airtight container at room temperature for up to two weeks.
Recipe by Oh Nuts Blog at https://www.ohnuts.com/blog/nutella-candy-hearts/