Chocolate Nutella Truffles
If you have a Nutella fan in the house, these are a simple surprise treat to prepare for Valentine's Day or any day worthy of chocolate (read EVERY DAY)!
- 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.
Calories: 69kcalCarbohydrates: 5gFat: 5gSaturated Fat: 3gCholesterol: 5mgSodium: 9mgPotassium: 37mgSugar: 5gVitamin A: 60IUCalcium: 8mgIron: 0.3mg