I really wanted to get this post out before Christmas, since I had promised to post them “soon,” so I’m changing Truffle Tuesday to Truffle Saturday. (Since I was so successful at keeping up with Truffle Tuesdays, I know this is confusing. Ha!)
These were the gifts I made for my friends this year: rich, chocolately, hazelnutty Nutella truffles. A dozen placed in a clear plastic treat bag, tied with a beautiful ribbon, makes a thoughtful token gift.
Modified from Sunita Bhuyan
1 jar of Nutella
100 grams (about a rounded ½ cup) of bittersweet chocolate chips (I use Ghirardelli 60% cacao chips)
1 tablespoon butter
about ½ cup unsweetened cocoa powder
Combine the Nutella, bittersweet chocolate, and butter in a medium-sized microwavable bowl. Microwave in 30- to 60-second intervals or until chips just start to melt. Stir vigorously until completely smooth. Transfer to a shallow bowl or pan and refrigerate until firm.
When ready to form truffles, remove bowl from refrigerator and let soften ever so slightly. Take a small cookie scoop and scoop out balls about the size of walnuts. Place on a plate or tray and refrigerate another 10-15 minutes. Meanwhile, place cocoa powder in a small bowl. Remove from fridge and smooth out balls by rolling between your (very clean) hands. Immediately roll balls in cocoa powder to coat.
Store in refrigerator, but remove from fridge about 10 minutes before serving.