Nutella mixed with milk chocolate, dipped into dark chocolate and dusted with cocoa powder. These Nutella Truffles are creamy, decadent treats.
As I’m still catching up on posting recipes from the last couple of months, and that time period included Christmas, I have LOTS of dessert recipes to share. I have some salads, dinners, etc. too. But, before I get to those, I want to share a few more of my favorite sweet treats.
I have a thing for Nutella. Maybe you do too. I can’t imagine who doesn’t. Several years ago I had to stop buying jars of Nutella when I didn’t have a recipe plan for it because I found myself sitting around at night with a spoon and the Nutella jar. It just didn’t feel healthy. Mostly because it wasn’t. So, I decided to show some restraint and began to only purchase Nutella when I had a recipe I wanted to use it in.
This turned into me sitting around and thinking, “how can I use Nutella more?” That worked out pretty well because I came up with lots of delicious ideas, such as these Nutella Truffles.
This past year we found out my daughter has an allergy to some nuts. Before we were able to find out exactly which nuts were the issue, we had to cut all of them out, completely. I was stressed about it for her. Would she be able to eat food at birthday parties? Would she be able to eat food from restaurants? Would she be able to have Nutella?
Good news: in December we found out that hazelnuts are not an issue for her. She can have Nutella! So, I proceeded with using Nutella in Christmas treats. But in other news news: she didn’t care. She’s not into Nutella.
I first made these Nutella Truffles at Christmas time two years ago and included them in my annual goodie gift boxes. However, I liked them so much, that I probably ate half of them.
I took photographs of them at that time, but was not pleased with the results. The only answer was to make them again so I could a.) photograph them again; and b.) eat them again.
So, I tweaked the recipe a few times, and made them again for my Christmas goodie boxes this year. Trust me, this recipe was worth the wait.
These Nutella Truffles are a simple, yet elegant treat. I have a few tips to help ensure that they turn out well for you:
- Do not use a chocolate hazelnut spread that is not Nutella. I mean I guess you can, but I won’t vouch for your outcome.
- Make sure to use your favorite brand of chocolate chips as their taste will be prominent in the finished product. I’m a big fan of Nestle Tollhouse or Ghiradelli chips.
Heavy Whipping Cream
Use heavy whipping cream. This recipe is designed for it. If you try half-and-half, whole milk, coconut milk, etc., your truffles may not set.
I love the taste of dark cocoa powder on these truffles. However, if that is too bitter for you, you can also use hot chocolate mix. Or, sprinkle them with chopped up candy or cookies.
These Nutella Truffles are easy to make, but look, and taste, like they came out of an elegant candy shop!
- 3/4 cup heavy whipping cream
- 2 tbsp butter
- 1/2 tbsp light corn syrup
- 1/8 teaspoon salt
- 6 ounces milk chocolate good quality
- 6 ounces dark chocolate good quality
- 1/4 cup Nutella
- 10 ounces semi-sweet chocolate
- 1 1/2 tbsp coconut oil
- 1 1/2 tbsp Nutella
- ~1/4 cup dark cocoa powder
- Place milk chocolate and dark chocolate into a medium to large sized heat safe bowl. Set aside.
- In a small sauce pan on stove top over medium heat, stir together heavy whipping cream, butter, corn syrup and salt. Bring to a boil, stirring occasionally. Once boiling, pour mixture over chocolate chips. Cover bowl with plastic wrap and let sit for 5 minutes.
- Remove plastic wrap and whisk until smooth. Then whisk Nutella into chocolate mixture until smooth.
- Place bowl in refrigerator for 15 minutes, then stir well. Place bowl back in refrigerator for another 15 minutes, then stir well.
- Again, place bowl back in refrigerator, but stir after 5 minutes. Repeat the cooling, then stirring, every 5 minutes until chocolate is firm enough to form into balls. This will take 10-15 minutes total.
- Once firm, form chocolate into about 1" round balls. Place on parchment paper or silicone mat. Put formed balls in refrigerator for at least 20 minutes (you may can keep the balls in the fridge for up to 24 hours, but if you do this make sure you put them in a container that seals, or cover them in plastic).
- On a working surface lay out a large piece of parchment paper or silicone baking mat.
- Place semi-sweet chocolate and coconut oil in a microwave safe bowl. Heat on 50% power in 30 second increments, stirring after each increment, until chocolate is melted and smooth. Once smooth, stir in Nutella until smooth.
- Remove balls from refrigerator. Use a fork to roll balls, 1 or 2 at a time, through melted chocolate. Use fork to pick up coated balls so that excess chocolate drips off balls into bowl. Place coated balls on parchment paper or silicone mat. Once you have coated a few balls, dust cocoa powder lightly over truffles (you can do this with a mesh strainer or sifter).
- Let truffles sit for 30-60 minutes before serving or storing.
If you enjoyed these Nutella Truffles, you may enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: