Nutella Truffles. I didn’t have to think twice when I read this for the first time. Point me towards the Nutella isle.
Nutella. A phenomenon of sorts with mass appeal. Moms love it because it makes breakfast more fun for their kidlets. Dads love it straight from a spoon. Bloggers love to celebrate
National World Nutella Day and throw no caution to the wind as they exploit this ingredient. Have you seen 3-ingredient Nutella brownies, mug cakes, pancakes? It’s crazy! In a good way. Here are 8 Things You May Not Know About Nutella. I’m all in. Throw Nutella my way and I think we can all get happy!!
Sugar, melted butter, milk and cocoa are blended together, next comes the Nutella, and finally the secret binding agent (finely ground cornflakes) is added to the mix. The cornflakes add a subtle crunch. Think Ferrero Rocher. Did I mention that Pietro Ferrero, founder of The Ferrero Company, later went on to create…..Nutella. That makes 9 things you may not have known about our star ingredient.
The mixture is then shaped into a rectangle in an even thickness on a foil lined pan and placed in the freezer for an hour to set up.
Once removed from the freezer, it is cut into 24 squares. A macadamia (or hazel) nut is placed in the center of each square. The mixture is molded around each nut and rolled into a ball. To finish, each ball is dipped into finely chopped macadamia (or hazel) nuts, then returned to the freezer for 10 minutes.
The finished Nutella Truffles are decadent. They will make a wonderful holiday dessert or gift for your someone special.
Recipe adapted from America’s Test Kitchen Top Cookie Recipes m20agazine.
- 2 cups cornflakes
- 1/2 cup macadamia or hazel nuts plus 24 extra nuts (leave whole)
- 1/2 cup sugar
- 3 Tbl. unsalted butter
- 1/4 cup milk
- 1 Tbl. unsweetened cocoa powder
- 3/4 cup Nutella
- Line a baking pan with foil. Spray with cooking spray.
- Place cornflakes into a food processor bowl and pulse until finely ground (about 10 pulses). Reserve.
- Chop 1/2 cup macadamia nuts until finely chopped. Reserve.
- In a microwave safe bowl, combine butter and sugar and microwave until melted, stirring occasionally until smooth, about 45 seconds. Whisk in milk and cocoa powder until well blended. Whisk in Nutella until fully incorporated. Stir in cornflakes.
- Pour mixture into prepared pan and press into a rectangle of even thickness. Place in freezer for 1 hour.
- Remove from freezer, lift out foil lining and place onto a cutting board. Cut into 24 pieces. Place a macadamia nut onto the center of each truffle square, then shape into a balls. Dip each ball in chopped nuts, coating well; place on platter.
- Return to freezer for 10 minutes or until firm. Store in refrigerator until ready to serve.
These are great, we made them today for Christmas. Only comment is that they are hella big. I made my brother and his girlfriend roll and cover them and they were easily twice the size I would have made them myself. I made the number you indicated but the ingredients could easily yield 35-45 balls.
Love your blog :-)
Thanks so much Sarah. I made fudge yesterday that called for 1 1/2-inch squares. Way too big. I like your suggestion to get more from each batch of these truffles too!! Merry Christmas.