Description
Deliciously rich and creamy Nutella truffles coated in cocoa powder or your choice of toppings, perfect for a decadent treat or gift. These no-bake chocolate truffles combine smooth Nutella with semi-sweet chocolate and heavy cream for a luscious texture that melts in your mouth.
Ingredients
Scale
Truffle Mixture
- 1 cup Nutella
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Coating
- 1/2 cup unsweetened cocoa powder
- Optional: chopped hazelnuts, crushed cookies, or sprinkles for coating
Instructions
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, taking care not to let it boil.
- Melt the Chocolate: Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften, then gently stir until the chocolate is completely melted and the mixture is smooth.
- Add Nutella and Flavorings: Stir in the Nutella, vanilla extract, and salt until the mixture is well combined and velvety smooth.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture firms up enough to scoop and shape.
- Form the Truffles: Using a small cookie scoop or teaspoon, scoop out portions of the chilled mixture. Roll each portion gently between your palms to shape smooth, round truffles.
- Coat the Truffles: Place the unsweetened cocoa powder or other desired coatings in a shallow bowl. Roll each truffle in the coating until evenly covered.
- Chill and Serve: Arrange the coated truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm them up before serving.
Notes
- Make sure the cream does not boil to prevent separation and maintain a smooth texture.
- For variety, try rolling truffles in crushed nuts, cookie crumbs, or colorful sprinkles.
- Store truffles in an airtight container in the refrigerator for up to one week.
- If the truffle mixture becomes too soft while forming, chill it longer before shaping again.
