Five years, 210 posts, 12 food and blogging conferences, five active social media channels, one virtual cooking community, over 66K spam comments (yikes), but most importantly 3316 comments from you, my readers.
I’d love to wax poetic about how much blogging means to me or how much it’s changed in just five years but I only have time to say THANK YOU. From the bottom of my chocolate bowl, I thank you for reading, commenting, and inspiring me to keep writing and cooking. And what better way to show my appreciation than with chocolate?
Last year I developed three truffle recipes but only posted one of them – Orange Cardamom Chocolate Truffles with a dairy free option. With Valentine’s Day and my daughter’s birthday right around the corner, how about some Chocolate Nutella Truffles?
They come together quickly and the mixture can just hang out in the fridge until you are ready to roll. Then form your truffles and roll them in your coating of choice. For these, toasted hazelnuts are ideal but use what you enjoy or have in the house – cocoa powder, sea salt, toasted coconut, sugar, or other types of nuts.
I wish I could invite you all over for a truffle and champagne celebration but how about some truffles served on a silver platter instead? Cheers to five more years …
Chocolate Nutella Truffles
- 5 oz milk chocolate chopped (I used 5 oz milk chocolate chips = about 3/4 cup)
- 3 oz nutella just under 1/2 cup
- 1 ½ tablespoons butter or 1 ½ tablespoons coconut oil
- ¼ cup heavy cream or ¼ cup coconut cream*
- 1 tablespoon frangelico
- 1/8 cup toasted and chopped hazelnuts
- A choice of coatings such as cocoa powder, toasted nuts, sea salt, sugar, toasted coconut
Microwave method: place chocolate, nutella, cream, and butter in a medium microwave-safe bowl. Microwave using the chocolate melt function or just low power - try 50% power for one minute, mix, then 30 seconds at a time, mixing in between to see your progress. Once it's smoothly mixed and melted together into a ganache, add the tablespoon of frangelico, a pinch of sea salt, and the 1/8 cup of nuts if you want them in the mixture, not just on the outside.
Double boiler method: proceed as above to place chocolate, nutella, cream, and butter in top of boiler and mix to combine into a smooth ganache. Take off the heat. Then add frangelico, salt, and nuts if using.
Place the mixture in the refrigerator until it firms up – an hour or so but it can stay longer. You can prepare the chocolate mixture ahead of time to fit your schedule and the truffles can be formed later on.
To form the truffles, scoop about a teaspoonful of the chocolate mixture and use your hands to form it into a ball. The version with the coconut cream and oil seems to melt faster in my hands when I roll them, so I highly recommend wearing gloves to form the truffles or expect your hands to be covered in chocolate (no real downside).
Then roll the chocolate ball in your choice of coatings – toasted coconut, toasted nuts such as pistachios or hazelnuts or almonds, a touch of sea salt, cocoa powder. It’s up to you! Experiment and have fun. Serve in mini cupcake containers or on parchment paper. Keep refrigerated until use.
Inspired by a recipe in The Fearless Baker by Emily Luchetti
*I bought a can of coconut cream at Trader Joe’s in the aisle with the coconut milk. You can also buy a can of coconut milk, don’t mix it and just use the non-watery portion.