Nutella Truffles

Here is another recipe from Nutella The 30 Best Recipes: Nutella Truffles.

With the weekend coming and Easter on Sunday, I thought this is a great recipe to share, especially for those who love Nutella and truffles.

Nutella The 30 Best Recipes ($10.95 US / $11.99 CAN) explores new ways of using, baking with and enjoying Nutella with 30 mouth-watering recipes.

These delicious recipes include irresistible macaroons and tasty cheesecakes, all in a handy, easy-to-use book for all the fans of the famous spread.

Some of delectable recipes include: Nutella Croissant, Nutella Whoopie Pies, Nutella Soufflés, and so much more.

The book is whimsically trimmed and bound in the shape of a jar of Nutella and is divided into sections such as little Nutella treats and Nutella for sharing that make it easy to find the perfect Nutella recipe for any occasion.

Better yet, each recipe is accompanied by a gorgeous full-color photograph making the book even more mouth-watering and irresistible.

NUTELLA: The 30 Best Recipes is the ideal recipe guide for fans of this most-loved of chocolate treats both near and far!

These Nutella Truffles are so easy to make and call for only 6 ingredients.

To make the truffles, you follow 3 simple steps.

This a a great recipe to make with the kids as they can help to shape the truffles with their hand into small balls and then roll the truffles with chopped hazelnut.

So easy, yummy, and perfect as the Easter Egg Hunt recipe.

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Nutella Truffles Recipe

Here is another recipe from Nutella The 30 Best Recipes: Nutella Truffles. With the weekend coming and Easter on Sunday, I thought this is a great recipe to share, especially for those who love Nutella and truffles. | rasamalaysia.com

Prep Time 20 minutes

Cook Time 5 minutes

Chilling Time 30 minutes

Total Time 55 minutes

Servings 15 truffles

Ingredients

30 g 2 tbsp caster/superfine sugar
15 whole hazelnuts
50 g 2 oz plain Chocolate
150 g ½ cup nutella®
2 tbsp single/light cream
30 g 1 oz Hazelnuts, toasted and chopped

Instructions

In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.
In a saucepan, melt the plain chocolate cut into pieces with the cream and NUTELLA®. Mix thoroughly until well combined then remove from the heat and leave to cool.
Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.

5 COMMENTS... read them below or add one

yaya
April 19, 2014 at 12:03 AM
May i know where to get the book?
- Rasa Malaysia
  April 19, 2014 at 7:27 AM
  Amazon
Adwa
August 16, 2015 at 10:12 AM
hi, I just had a question about the plain chocolate. Do you mean baking chocolate?
- Rasa Malaysia
  August 18, 2015 at 6:18 PM
  Yes.
Lynn
September 5, 2015 at 4:40 PM
Can you leave out the cream or add a substitute. I have a friend who is dairy intolerant so I thought I could use coconut cream or none at all