Description
Deliciously creamy and rich Nutella truffles made with a smooth blend of Nutella, cream cheese, and crunchy graham crackers, coated in melted dark or semi-sweet chocolate and optionally topped with chopped hazelnuts. Perfect as bite-sized treats for parties or a decadent homemade dessert.
Ingredients
Scale
Truffle Base
- 1 cup Nutella
- 4 oz (half block) cream cheese, softened
- 1 cup crushed graham crackers or digestive biscuits
- 1 tsp vanilla extract
Chocolate Coating & Topping
- 1 1/2 cups dark or semi-sweet chocolate (for coating)
- 1/4 cup chopped hazelnuts (optional, for topping)
Instructions
- Prepare the Base Mixture: In a mixing bowl, beat the softened cream cheese and Nutella together until the mixture is completely smooth and creamy, ensuring no lumps remain for a perfect truffle texture.
- Add Dry Ingredients: Stir in the crushed graham crackers or digestive biscuits along with the vanilla extract until well combined, which helps provide a slightly crunchy texture and depth of flavor to the truffles.
- Form the Truffle Balls: Using a spoon or small scoop, portion the mixture and roll it into smooth balls by hand. Place each ball on a parchment-lined tray to keep them separated.
- Freeze to Set: Place the tray of truffle balls in the freezer for 20 to 30 minutes until the truffles are firm enough to handle for dipping.
- Melt the Chocolate: Melt the dark or semi-sweet chocolate using a double boiler or microwave, stirring frequently, until the chocolate is silky and smooth for easy coating.
- Dip Truffles in Chocolate: Using a fork or dipping tool, fully coat each chilled truffle ball in melted chocolate and transfer back to the parchment-lined tray to set.
- Add Optional Toppings: Before the chocolate coating sets, sprinkle chopped hazelnuts on top of each truffle to add a delightful nutty crunch and extra flavor.
- Chill to Harden: Refrigerate the coated truffles until the chocolate shell is completely set and firm, typically about 15 to 20 minutes.
Notes
- For easier rolling, slightly chill the mixture in the fridge if it feels too sticky.
- Use parchment paper on trays to prevent sticking during the freezing and dipping process.
- Substitute crushed digestive biscuits if graham crackers are unavailable for a similar texture.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a festive touch, try adding a pinch of sea salt on top after dipping in chocolate.
