1/2cupmacadamia or hazel nutsplus 24 extra nuts (leave whole)
1/2cupsugar
3Tbl. unsalted butter
1/4cupmilk
1Tbl. unsweetened cocoa powder
3/4cupNutella
Instructions
Line a baking pan with foil. Spray with cooking spray.
Place cornflakes into a food processor bowl and pulse until finely ground (about 10 pulses). Reserve.
Chop 1/2 cup macadamia nuts until finely chopped. Reserve.
In a microwave safe bowl, combine butter and sugar and microwave until melted, stirring occasionally until smooth, about 45 seconds. Whisk in milk and cocoa powder until well blended. Whisk in Nutella until fully incorporated. Stir in cornflakes.
Pour mixture into prepared pan and press into a rectangle of even thickness. Place in freezer for 1 hour.
Remove from freezer, lift out foil lining and place onto a cutting board. Cut into 24 pieces. Place a macadamia nut onto the center of each truffle square, then shape into a balls. Dip each ball in chopped nuts, coating well; place on platter.
Return to freezer for 10 minutes or until firm. Store in refrigerator until ready to serve.
Notes
These truffles are no-bake, but do require 1 hour and 10 minutes in the freezer.