Apparently, spooning Nutella straight out of the jar isn't the only way of eating it. (Although it works for me.)
In Nick Sandler & Jonny Actons book, the Branded Cookbook they explore different recipes using everyday, branded ingredients-Nutella being one of the.
4 ice-cream wafers
2 tbsp almonds
3tbsp whole blanched hazelnuts
2 tbsp Nutella
Lets get making:
1. Preheat the oven to 180C/gas mark 4
2. Crumble the ice-cream wafers with your fingers until they are the size of large breadcrumbs.
3. Bake the almonds and hazelnuts in the oven for about 8 minutes and then let them cool. Remove 12 of the whole hazelnuts for later on. Process the remaining nuts in a food processor until finely ground.
4. In a bowl, mix the ground almonds and hazelnuts and half the crumbled ice-cream wafers with the Nutella. (Put the remaining crumbled wafers in a small bowl.)
5. Using a teaspoon, pick up a blob of the truffle chocolate and press in a whole hazelnut until it has disappeared into the chocolatey abyss. Then place in the bowl of wafer crumbs and roll around until it is coated with an even layer. Repeat again and again until you are left with around 12 truffles.
6. Store the truffles in the fridge. They should keep for a few weeks in an airtight container. Not that I have tested this, mine didn't last that long.