• Finely chop the semi-sweet chocolate and place in a medium size mixing bowl.
• Heat the cream until almost boiling.
• Pour heated cream over the chocolate and allow to stand for a few minutes to soften.
• Mix well until all the chocolate is dissolved.
• Add Nutella and mix until smooth and silky.
• Stir in hazelnuts and mix well.
• Add Frangelico if desired and mix.
• Scrape down the sides of the bowl and cover Nutella mixture with plastic wrap, placing the wrap directly on the top of the mixture.  Refrigerate for several hours to allow the Nutella ganache to set up.
• Tip: When a recipe calls for cordials or liquor you wouldn't normally purchase, just buy a “mini” or “airline” bottle. Many of the cordials used in recipes are thirty dollars or more for the full-sized bottle.
• Line a sheet pan with wax paper.
• Using a melon baller or teaspoon, scoop enough ganache to roll into a 1″ ball.  A melon baller works really well and helps keep the truffles a uniform size.
• Roll the chocolate between the palms of your hands. If the chocolate gets to soft, place it back in the fridge for a few minutes to set up.
• Tip: Wash the chocolate off of your hands periodically to prevent sticking, making sure to completely dry your hands, water and chocolate do not mix. I find wearing latex-free gloves makes the process easier.
• Once you have formed all the balls, place the pan in the fridge and allow the chocolate to set up, do not freeze.
• Take the pan out of the fridge and allow it to slightly warm while you temper the chocolate coating.
• Tip: The balls must be firm in order to dip in the coating, however if they are too cold it will cause the coating to crack as they warm up and expand. If they are too warm, they will fall apart in the coating. If the balls feel like they are getting too soft, put them back in the fridge for a few minutes.
• Temper the candy melts in the microwave or over a double boiler.
• Working quickly drop a ball into the coating, rolling to completely cover, remove, and place on wax paper to set up. Use a fork to turn and lift the truffle out of the coating, or you can purchase a dipping tool at most craft supply stores.
• If your coating begins to set up, slightly warm the chocolate. Place the balls back in the fridge if they feel too soft.
• Finish the truffles by tempering a small amount of light chocolate and piping it on for a bit of decoration.

Cheesecake

• Place Oreo cookies in a food processor and pulse into fine crumbs. Spoon crumbs into the bottom of rocks or martini glass. Even out the crumbs and lightly press into the glass.
• In a mixing bowl combine Nutella, Neufchatel cheese, 8 ounces of whipped topping, and Frangelico. Whisk into a smooth creamy consistency and pipe into glasses on top of cookie layer.
• Whisk together 8 ounces of whipped topping with the powdered sugar (adding powdered sugar helps to keep the topping stiff). Pipe the whipped topping on to the Nutella layer.

Garnish

• Place your marble tile in the freezer for at least one hour.
• Temper the chocolate in the microwave and transfer into a small piping bag. Pipe the chocolate directly onto the frozen stone. The chocolate will set up almost immediately. Using a pastry knife, metal spatula, or I use a putty knife that I reserve just for chocolates, transfer the designs onto wax paper and allow them to completely set up.
• Complete the dessert with the candy design and some toasted hazelnuts. While the chocolate designs are easy to make you could also use a curl of chocolate, sprinkles, or a Ferro Wafer Roll.