Making the Truffles

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
• Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to melt the chocolate.
• Stir the mixture gently until the chocolate is completely melted and smooth.
• Add the Nutella, vanilla extract, and salt to the melted chocolate mixture. Stir until everything is well combined and smooth.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and shape.
• Once the mixture is firm, use a small cookie scoop or a teaspoon to scoop out small portions of the mixture. Roll each portion between your palms to form smooth, round truffles.
• Place the unsweetened cocoa powder (or other desired coatings) in a shallow bowl. Roll each truffle in the cocoa powder until evenly coated.
• For variety, you can also roll the truffles in chopped hazelnuts, crushed cookies, or sprinkles.
• Place the coated truffles on a baking sheet lined with parchment paper. Refrigerate the truffles for at least 30 minutes to firm up before serving.