Double Chocolate Nutella Cookie Truffles Food

DOUBLE CHOCOLATE NUTELLA™ COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

NICHOLA'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.
• Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.
• Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.
• Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.

CHOCOLATE TRUFFLE COOKIES

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
• Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

AMAZING DOUBLE CHOCOLATE TRUFFLES

Steps:

• Melt baking chocolate in a heavy saucepan over low heat, stirring constantly.
• Remove from heat.
• Add butter and cream and stir until smooth.
• Refrigerate for 1 hour.
• Roll mixture into one inch balls.
• Place on an aluminum foil baking sheet and freeze for 4 hours.
• Melt white chocolate and shortening over low heat, stirring until smooth.
• Dip frozen truffles into white chocolate and return to baking sheet.
• Roll in sprinkles or nuts, if desired.
• Refrigerate for 10-15 minutes for coating to set.
• Store in an airtight container.

HAZELNUT CHOCOLATE NUTELLA TRUFFLES

Steps:

• Mix cream butter and corn syrup together in a saucepan.
• Place over medium heat and bring to a full boil; turn off heat.
• Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
• Allow to rest for 5 minutes.
• After 5 minutes add in Nutella and whisk slowly to combine.
• Transfer the mixture to a bowl.
• Refrigerate for 45 minutes, stirring every 15 minutes.
• Meanwhile line baking sheets with parchment paper.
• After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
• Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
• While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
• Place chopped hazelnuts in a small bowl.
• Remove the balls from the refrigerator.
• Using one hand, dip the balls into the melted chocolate.
• Roll it around in your hand (allowing the excess to drip back into the bowl).
• Place the truffle into the chopped hazelnuts.
• Using your clean hand cover the truffle with nuts.
• Lift it out and place back on the sheets.
• Repeat with remaining truffles.
• Place back into the refrigerator to set for about 5-8 minutes.

DOUBLE CHOCOLATE TRUFFLES

Steps:

• In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.