Easy Nutella Truffles Food

NUTELLA TRUFFLES

Steps:

• In a heat-proof bowl set over a pot of simmering water, add the chopped chocolate, heavy cream, and butter. Heat until melted and combined, stirring frequently. Remove from heat when most chocolate is melted but a few small chunks remain. Continue to stir off heat until smooth.
• Stir in chocolate-hazelnut spread.
• Chill in the fridge for 2-3 hours until firm and scoop-able. You can speed this process up by placing in the freezer for 30 minutes, then transferring to the fridge.
• Use a tablespoon to scoop and portion chocolate, and roll in your hands to form a ball. Wipe hands clean in between every few truffles as needed.
• Roll in crushed hazelnuts.
• Store in the fridge until ready to serve. Truffles will keep for a week or more.

EASY NUTELLA TRUFFLES RECIPE

Steps:

• 1. Chop the chocolate into small chunks and place in a large bowl. Set aside.2. Place heavy cream and butter in a small saucepan. Heat over low-medium heat, melt the butter and bring to a simmer.3. Pour the cream over the chocolate, let sit for 2 minutes, then stir until smooth. Add the Nutella and stir again until incorporated and smooth. Cover with plastic wrap and refrigerate for 2 hours, until firm and scoop-able.4. Use a tablespoon or ice cream scoop to scoop and portion chocolate, roll with greased hands to form a ball. Roll in cocoa powder, chocolate sprinkles or any other topping.5. Keep in the fridge until ready to serve.Notes:• If the chocolate doesn't melt after adding the hot cream, try to microwave for 15-20 seconds, until it melts.

NUTELLA TRUFFLES

Steps:

• Beat nutella with butter until well-combined; add cognac.
• If too dry, add some milk.
• Stir in cookie crumbs and walnuts.
• Shape into small balls and roll in truffle shavings.
• Place in individual truffle cups.
• Best made 1 day before serving.

NUTELLA TRUFFLES RECIPE

Steps:

• 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.