Easy Nutella Truffles with all the yummy hazlenut flavour of Nutella – and only three ingredients!
Can we fit in one more Nutella recipe before 2016 ends?!
I think we can. I’m ambitious like that.
These super Easy Nutella Truffles are made with just three ingredients! They’re no-bake, with all the usual deliciousness of a regular chocolate truffle.. and then the extra chocolate hazlenut hit of Nutella 😍.
So how do you make Easy Nutella Truffles? Easy… melt chocolate in hot double cream to make a ganache, than stir in a LOAD of Nutella 😍😍😍.
You could use Nutella, my homemade Nutella with less sugar and more hazlenuts, or any chocolatey spread from the shops – there are so many nowadays!
Since it’s so easy and quick to make these truffles, why not get kids involved to help? They’ll love rolling them into balls and covering them in sprinkles. I used these Christmassy sprinkles, or chopped toasted hazlenuts would be awesome too.
You can also cover your truffles in:
- a dusting of cocoa powder
- shredded coconut
- chopped flaked almonds
- 300ml double cream
- 300g dark chocolate
- 50g unsalted butter
- 50g (about 3 heaped tbsp) nutella
- sprinkles or chopped nuts, to decorate
- If you're using bars of chocolate, chop it finely and heap it into a large heatproof bowl. Heat your double cream and butter on the hob, until bubbles start to appear and it reaches simmering point.
- With a whisk and your nutella at the ready, pour the double cream over the chocolate, and leave it to work for fifteen seconds. Slowly and gently begin to stir the mixture, which will gradually become a smooth, glossy, chocolatey ganache.
- While the mixture is still warm, stir in your 3 heaped tbsp of Nutella. Once everything is mixed together, cover the bowl with foil and pop into the fridge for about an hour - one and a half hours - it should be firmly set.
- Use a teaspoon (or a melon baller if you have one!) to scoop balls of ganache about the size of a lindor truffle. Roll them together between the palms of your hands until they're roughly spherical, then roll immediately in your chosen toppings and place onto a plate or into a container.
- You may find that your mixture starts to get too soft, and your hands too warm, as you're rolling the truffles. If so, pop the mixture back into the fridge to cool back down for 15 mins and come back to it.
- Store your truffles in an airtight container in the fridge, bringing them out 30 minutes before you'd like to eat some.
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