There are many, many ways to enjoy Nutella in desserts and incorporating it into truffles is one of my favourite ways. Truffles are tasty and satisfying yet very easy to make (and by easy, I really mean it). There is no-bake time in this recipe and no special equipment needed so everyone can make and enjoy them.
These truffles are rich, chocolaty and you can totally choose what to cover them with depending on the ingredients you have in your pantry. I used chopped pistachios and cocoa powder, but that's not all! You can basically use any other chopped nuts, shredded coconut or even coat them with melted chocolate! The sky is the limit.
My only note in this recipe is about choosing the right chocolate. For melting chocolate, it's important to use chocolate bars and not chocolate chips. Chocolate chips are designed not to melt easily when heated. Before melting, you can use a sharp knife to chop the bar in small chunks. I also recommend using high-quality chocolate. Depending on your taste, you can choose between semi-sweet and dark chocolate (not more than 70%), and I don't recommend using milk chocolate as the results are going to be overly sweet.
You can keep truffles in an airtight container in the fridge for up to two weeks.
Nutella Truffles 8 Steps
Fill a sauce pan with water, 1/3 of the way up. Place pan on the stove and bring the water to a simmer on low heat.
Place a heatproof bowl over it. Add chopped chocolate and cream to the bowl.
Stir frequently until chocolate is melted and combined.
Remove from the heat, add Nutella and butter. Continue to stir until everything is combined well and smooth.
Cover the bowl with plastic wrap and chill it in the fridge for about two hours or until chocolate is firm and scoop-able.
Use a tablespoon to scoop out chocolate, and roll it in your hand to form 1-inch chocolate balls.
Roll them in chopped nuts and/or cocoa powder.
Serve them room temperature or from the fridge.