Nutella Truffles
User Reviews
4.3
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Prep Time
15 mins
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Total Time
15 mins
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Servings
20 truffles
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Course
Dessert
Nutella Truffles
Description
This recipe melts bittersweet chocolate with butter, heavy cream, and Nutella in a double boiler until smooth, then allows the mixture to cool slightly before whisking in vanilla and Frangelico. The mixture chills in the refrigerator until firm enough to scoop and shape into roughly one-inch balls. Rolling the truffles in finely chopped toasted hazelnuts adds texture and complements the chocolate and Nutella flavors.
The result is a rich and creamy truffle with distinct hazelnut aroma enhanced by the addition of Frangelico, a hazelnut-flavored liqueur. Chilling the truffles maintains their shape and texture, ensuring they stay firm but tender enough to bite into.
These truffles are well suited for serving as dessert bites or gifts during special occasions, offering a refined confection that can be made ahead of time.
Notes suggest omitting Frangelico if unavailable, which will reduce the liqueur flavor but not affect the overall richness. Toasting and skinning hazelnuts enhances flavor and texture. Truffles keep refrigerated for up to three days.
Ingredients
- 10 ounces bittersweet chocolate chopped (or chocolate morsels, or semi chocolate
- 2 tablespoons butter unsalted
- ½ cup heavy cream
- ½ cup Nutella
- 1 teaspoon vanilla extract
- 3 tablespoons Frangelico liqueur
- ½ cup hazelnut finely chopped (see notes, toasted
Instructions
- In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
- Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes.
- Whisk in vanilla and Frangelico.
- Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
- Line a baking sheet with parchment paper.
- Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture.
- Roll balls in chopped hazelnuts.
- Refrigerate truffles until ready to serve.
Notes
- Toast and finely chop hazelnuts for rolling to enhance flavor and crunch; instructions for skinning hazelnuts are available separately.
- Store truffles in the refrigerator for up to 3 days to maintain freshness and texture.
- If Frangelico liqueur is unavailable, it can be omitted; flavor will be less complex but still rich and chocolatey.
- Mini bottles of Frangelico are usually affordable at liquor stores if a small quantity is preferred.
User Reviews
Overall Rating
4.3
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