Nutella Truffles

Words: Rich Tuason/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/September 11, 2012

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The Italians got it right. They feed people with pasta and pizza, and then worry about them being able to wear the latest fashion. But do you know what their greatest contribution to humanity is?

Nutella, the famous hazelnut and chocolate spread, has two years to go before their golden anniversary. We’re praying for a world-wide celebration involving free jars of Nutella when that happens because, no, this is not one of our food hacks. There is no Nutella but Nutella. The other  wannabe brands can continue to dream.


Since we don’t believe in Nutella’s hackability, we decided to do the second best thing: make Nutella better. It may sound ridiculous but it’s apparently possible.

After deciding that the “add bacon” mantra we usually ascribe to is not the way to go, we tried the “cover it with chocolate” route. The result: Nutella in a new, easy-to-eat shape! They’re just the thing to make when you get bored of spooning it out of the jar, or using your fingers as dipping sticks.

We recommend eating this with some ice cream, hot chocolate, or a crepe cake. Just because you can put even more Nutella on them.

Coincidentally, Pepper.ph frenemy, Erwan made some homemade Nutella today.

Nutella Truffles

Total Time: 3 hours / Yield: 6-8 servings

Ingredients

  • 1/4 cup dark chocolate morsels
  • 1/4 cup Nutella
  • 1/4 cup cream
  • 2 tbsp unsalted butter
  • Cocoa powder, for dusting

Procedure

  1. Put dark chocolate, Nutella, cream and butter in a bowl.
  2. Place bowl in a double boiler, and heat until melted.
  3. Transfer to a pyrex container, and chill for at least 2 hours.
  4. Form into balls, and dust each truffle with cocoa powder.

Rich Tuason

Rich Tuason is mainly a graphic designer and photographer who believes in magical creatures and the intangible. She probably is acataleptic (in reference to acatalepsy), but would prefer not to be labeled because she can be a hipster like that. She likes to write silly stories, which may or may not be real--depending on your perception. See More.

  • http://www.facebook.com/lisanosaurus Lisane Bate

    This is so easy! I wanna try it myself! :D

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      please do! let us know how you like it! :)

  • Pingback: Skill Shop #11: Homemade Nutella

  • Rae Cabradilla

    Totally gonna try this out! Time for chocolate shopping!

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      the darker, the better! :)

  • Cams

    What time is it? *Checks watch* It’s truffle making time! Great post! :)

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      that’s an interesting watch, Cams. mine is on truffle-eating time all the time. ;)

  • http://80breakfasts.blogspot.com/ joey

    I agree 110%! Nutella rocks!! And these truffles are genius!

  • http://www.facebook.com/choopuffy Stephie Karen King Ko

    YUM!

  • mbefood

    great post, love the title although I will never tire of the spoon lol!!

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      thanks! but, this has more chocolate! :p

  • http://www.whatkatiesbaking.com Katie

    these look like definite crowd pleasers! yum!

  • http://tinalamong.blogspot.com/ Tina Ong

    Wow! My kids are such nutella addicts; they will love this! Thanks a lot for making me a superstar mom in their eyes.:)

  • http://twitter.com/psharpley Patricia Lawless

    I never would’ve believed that someone could improve Nutella, but I think you’ve nailed it. Portable, bite-sized… Nutella! Om nom nom. I need this. Now.

  • anonymous

    i can see palm prints on the truffles :))

  • http://www.facebook.com/lisanosaurus Lisane Bate

    I tried this out last night, and I couldn’t shape them in to balls! they kept melting! Any tips anyone? :( The recipe’s reaal good though. I ate it off of my hands every time I failed to make a perfect ball hahahaha (I swear I’m more lady like than I sound)

    can I really only give it 2 stars? I wanna give it like 20 or 50.

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      Try freezing it for a few minutes before molding into balls. It’s been awfully warm lately. :(

      • http://www.facebook.com/lisanosaurus Lisane Bate

        I’ll try it out Thanks! :D

  • Fiona

    how many truffles does this yield?

    • http://www.facebook.com/people/Den-Alibudbud/520953364 Den Alibudbud

      It would depend on how big (or small) you shape the truffles. :)

    • http://twitter.com/katherinejao Katherine Jao

      2-3 dozens would be a rough estimate for this recipe. Still will depend on the size you’ll be doing. :)

  • sean20

    Hi there, I’m really a newb when it comes to cooking and/or preparing food. I really want to try this recipe and I was wondering if you guys could suggest good brands to use for cream, dark chocolate, cocoa, and butter? :l

    • http://twitter.com/katherinejao Katherine Jao

      Any quality brand would do. For this recipe, I used Anchor Whipping Cream, Callebaut chocolate (but you can use Hershey’s, Cadbury etc.), any cocoa powder you find in the market, and Elle & Vire butter (but any would do as well, as long as it’s not margarine).

  • http://www.facebook.com/people/Lesly-Bries/526038854 Lesly Bries

    Hrrr. These look magical. I know what I’m making later. :3

  • victoria

    i tried making these with my sister last night. they were really delicious but melted really fast and wouldn’t harden even after refrigerating them overnight. would increasing the amount of dark chocolate morsels make them less melt-y?

    • Davia Rabinoff-Goldman

      The same thing happened to me. Mine were just in the fridge for over 24 hours and it won’t form into anything! Any suggestions?

      • http://www.facebook.com/sean.dalawampu Sean Dalawampu

        What I did was to spoon the mixture and race against time in trying to form the balls. Afterwards, I rolled them in a plate with cocoa powder. The powder actually acts as an effective coating and insulator which prevents the nutella mixture from losing its shape and also from sticking with the container or each other. I’m actually thinking of placing a dessicant in the same container (but separated for safety reasons) as the truffles since moisture actually makes chocolates more melt-y

  • http://twitter.com/earlchoa Earl Choa

    we tried to make this, couldn’t get it to retain it’s shape, and it really melts fast, even when I just took it out of the freezer… any suggestions?

  • http://twitter.com/Sagiscor Sagiscor

    looking forward to go home (province) this weekend and make some for my nephews and nieces!

  • SHERWINPAULD

    Can I have These STUFFS…? Thank You…!

    • SHERWINPAULD

      CAN U’ RESPOND….? T.Y.

  • Maij

    I suggest to use cream cheese instead of heavy cream. It really hardens the mixtures, no need to put it in a fridge and wait for 12 hrs to form it round. Sure you can have a perfect shape truffles as I did. All you have to do is to proceed up to the last step, then once you’re finally done, that’s the only time you have to put it inside the refrigerator and serve it chilled. :) If you want it in a different shape or flavor, you may actually do so. And if you love peanuts or almonds, you may add some too just to give a unique taste of your truffles. :)

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  • Pocha huntas

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