HEY, YOU GUYS gotta make this! Seriously, they’re a sweet treat that anyone would enjoy to eat. And the best part is you don’t have to go through any booby traps to get this rich stuff into your mouth… not that Mouth!
Truffles may seem like a fancy, intimidating dessert to make, but trust us, it only requires a few simple ingredients and a bit of patience. Did we mention these truffles have Nutella in them? Yes, that chocolaty and hazelnut goodness makes this recipe 10 times better. Now, let’s embark on your next cooking adventure!
- 8 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tbsp unsalted butter, at room temperature
- 1/2 cup Nutella
- 1/4 tbsp vanilla extract
- 5 oz nut toppings
- Salt – just a pinch!
- Caramel (optional)
- First, you gotta do the Truffle Shuffle! They wouldn’t be Truffle Shuffle Truffles without this essential component. 😉
- Place your chocolate chips in a bowl and set aside for now.
- Using a small saucepan, add heavy whipping cream and butter. Bring to a simmer.
- Once you get that whipping cream nice and hot, pour over your chocolate chips. Let them do their thing for about 3 minutes so the chocolate chips can slightly melt on their own.
- Using a silicone spatula (or a whisk), mix in the Nutella, vanilla extract, and salt until you achieve a smooth consistency.
- Pour your mixture into an 8×8 baking pan and cover it with aluminum foil or plastic wrap. Refrigerate for 2 hours or until it sets.
- With a small ice cream scoop or teaspoons, scoop up small amounts to create your truffles. If using teaspoons, you can use your hands to make the truffles nice and round.
- Dip truffles into the nut toppings then drizzle a bit of caramel on top.
- Place truffles on a baking pan lined with wax paper. Refrigerate for another 10-15 minutes.
- Voilà, they’re ready. Enjoy!
- DO NOT try melting both your whipping cream and chocolate on the stove. Chemistry plays a big part in this recipe!
- The whipping cream and butter mixture won’t take long to simmer. Use low heat and keep an eye on it to ensure it doesn’t boil.
- If you don’t have an 8×8 baking pan, make sure to place your chocolate mixture in a container with a flat surface (not a bowl). It will set better this way.
- Since you are working with chocolate, keep in mind it will start to melt. If you mind getting chocolate all over your hands, use gloves.
- Place your nut toppings into a separate bowl for easier dipping.
- For extra precaution, use cooking spray on the wax paper.
The wonderful thing about this recipe is that you can make it all your own. Once you have the base down, experiment with toppings like powdered sugar or cocoa powder. You can even make your truffles the size of matzo balls if you truly wanted. The important thing is to have fun with it, and remember GOONIES NEVER SAY DIE!