Nutella Truffles
5 ingredients are all you need for these fun and easy chocolate-hazelnut truffles!
While in college I spent a semester in London, where I was introduced to Nutella. I spread it on my toast almost every single morning for 2 months. We enjoyed quite the love affair that summer, but sadly my waistline can’t handle Nutella every day anymore and I rarely have it around the house.
I made these truffles as a treat for myself (and you!) this holiday season. I got a little carried away while making them and dumped nearly the entire jar of Nutella into the mix. I didn’t want just a hint of flavor, I wanted that magical combination of chocolate and hazelnuts front and center.
And these truffles are just that! A chocolate-hazelnut lover’s dream come true. They’re rich and creamy in the center, with a nice outer crunch of chopped hazelnuts.
baking tip:The best chocolate for melting
When melting chocolate, it’s important to start with pure, real chocolate. Look at the ingredient list and make sure it contains cocoa butter and not a substitute like palm oil. Cocoa butter will melt smoothly, whereas ingredients like palm oil are used in some chocolate chips and other products so they hold their shape during baking.
You can use chocolate chips or chopped chocolate bars. My favorite brands are Bakers, Guittard, Callebaut and Ghiradelli. The higher quality chocolate you use will create a higher quality finished product!
Tools for this recipe
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Nutella Truffles
Ingredients
- 8 ounces semi-sweet chocolate (226 grams), chopped
- ½ cup heavy cream (125 ml)
- 2 tablespoons butter (30 grams), cubed
- 1 cup chocolate-hazelnut spread, such as Nutella (295 grams)
- Approximately 1 cup hazelnuts (142 grams), finely chopped
Instructions
- 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.
Notes
- This recipe uses almost one entire 13-oz jar of Nutella.
What’s the shelf life of these truffles. Will it be good if stored outside for 5 day’s maximumÂ
When you say outside, do you mean like outdoors? Or just out of the fridge? These truffles will likely keep just fine for 5 days at temperatures 70 degrees and lower, but I am not a food safety expert! The fridge would be best, but if that’s not possible put it in the coolest place available.
Love this recipe. I used it as a filling in a chocolate cake for a wedding. Everyone loved it!
What a clever idea, I bet it was delicious!
Hi! Can these be stored at room temperature? Or do they have to be refrigerated? I wanted to make and ship these 🙂Â