In spite of the blog title, I used Nutino for my truffles because it appears higher on the list of friendly choc-hazelnut spreads. This three ingredient recipe from EugenieKitchen, well four if you count the sprinkles, takes but a few minutes to make. Then, as many lazy hours of refrigeration or freezing as you wish, before you roll it into balls and be-jewel with chocolate sprinkles.
I used Old Gold eating chocolate with 40-45% cocoa, and thickened cream. You can buy thickened cream with no gelatine now, which vegetarians would appreciate.
I used a baking paper-lined box to refrigerate the truffle mixture as I find it easier to divide evenly using a rectangular container. It measures 5 x 6 inches, which is an unwieldy 12.7 x 15.2 cm. I drew some lines using the Imperial measurements and made 30 truffles. I could only find a 115g bottle of chocolate sprinkles, but it was plenty and there were some left over.
The truffles will keep for at least a fortnight in the fridge in an airtight container and they do need to be refrigerated as they are quite soft*.
Nutella Chocolate Truffles makes 24-30
- 125ml (1/2 cup) thickened cream
- 130g (4 1/2 oz) good dark chocolate
- 110g (1/3 cup) Nutella or substitute
- about 120g sprinkles or 1/2 cup cocoa powder
Heat the cream in the microwave for 1 minute on High, stir and then heat for 1 minute more. It should be almost boiling. Keep an eye on it so it doesn't boil over. Meanwhile chop the chocolate finely and place it in a small bowl. Pour the cream over the chocolate and cover for a minute to let the hot cream melt the chocolate.
Stir gently but firmly until the chocolate and cream is smooth and combined. Add the Nutella (or substitute) and once again stir until smooth and combined.
If you so choose, pour into a square or rectangular container lined with baking paper or cling-wrap and refrigerate until firm. I marked some truffle-sized portions as soon as it was set. You can just refrigerate the truffle mixture in a bowl and scoop out a spoonful later on. I am a tad obsessed with trying to make them the same size.
I find it easiest to put the sprinkles/cocoa in a bowl and then gently shake the truffles about until they are coated. Then I roll them into balls and refrigerate again until firm.
And that is it, so simple and so delicious. I admit I did lick the spoon at the end and they taste heavenly: so smooth and chocolaty.
* I realised as I typed the recipe that I had only used 110g of chocolate instead of 130g. This may be why the truffles are softer. They still taste decadent!!