Tuesday, November 15, 2011

Tasty Tuesdays - Nutella Truffles

My belly is really enjoying this new feature! Since I debuted Tasty Tuesdays last week, I have had an outpouring of requests to make and snap a few of my tried-and-true favorites and new recipes that I have been dying to try. I figured I'd start with an easy recipe that even the most amateur baker can take on. Since I'm usually on the cooking side of the kitchen, I decided to ditch my savory tooth in favor of a sweeter option. What I found was this recipe that can be great as a hostess/holiday gift or even just to set on a table during a fabulous dinner or cocktail party. Just make sure to serve them in style--I chose this luminescent vintage-inspired candy dish, one of my favorite pieces in my collection.

I used half of this recipe, which yielded approx. 24 truffles.

> One half of a large (26 oz.) container of Nutella
> 7 oz. (one regular-sized bag) of  hazelnut-filled wafers
> One bag of candy melts (I used these in light cocoa)
> 1/2 cup of chopped hazelnuts

> Place the wafers in the food processor and pulse until they are coarsely chopped. You want the pieces to be small and not powder-like. Then, add the Nutella and pulse until combined. Mixture will be very soft. Pour into a bowl and cover with plastic wrap. Freeze for an hour.

> By now, the mixture should have hardened. With a mini ice-cream scooper or teaspoon, scoop out balls and place them on a cookie sheet lined with parchment paper. Place the balls back in the freezer for 2 minutes so they harden up again. (You have to work fast because they melt fast. If you have this problem, pop them in the freezer and shape them into balls with the palms of your hands).

> Place the hazelnuts into a small bowl. Roll the truffles into the hazelnuts and place them back onto the cookie sheet. When done rolling them all, place them back in the freezer for another 2 minutes.

> In the meantime, melt the chocolate in the microwave per the instructions on the bag.

> Dip the truffles one-by-one into the chocolate and place them back on the lined cookie sheets.

> Sprinkle tops of truffles with either chopped hazelnut bits or hazelnut wafer crumbles.

> Keep the truffles refrigerated and take out of the fridge 10 minutes before serving.

Bon appetit!

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Merci beaucoup!

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