SWEET: Nutella Truffles
MAIN INGREDIENT: Nutella
GREAT FOR: Potlucks, Bake Sales, Gifts
I have a confession to make: I do not like peanut butter. In fact, I detest peanut butter. Ever since I was a child I refused to allow my dad to pack me the cliché PB and J sandwich. Instead, I often requested simply a smear of jelly—only of the grape variety—between two slices of white bread. Of all my friends at the lunch table, I was the outlier.
For much of my childhood, eating anything with nuts, peanuts in particular, was something I cautiously avoided. That was until I discovered Nutella.
After spending last spring abroad in Florence, Italy, I came to have perhaps an unhealthy obsession with Nutella. On the days I was running late to my Italian classes, I would slather some pieces of toast or a roll with the chocolate hazelnut spread and rush out the door. Crepes with chocolate and bananas were eaten more often for dinner than for dessert, and Nutella hot chocolate warmed my soul in more ways than one. Although technically a nut product, Nutella’s creaminess and chocolatey taste have made me an unofficial hazelnut convert. Since returning from Italy, the spread has become one of my favorite go-to dessert ingredients.
Although my love of Nutella grows fonder every day, my distaste for peanut butter remains. So, when I spotted this recipe for Crispy Chocolate Peanut Butter Cookie Dough Truffles from How Sweet It Is, I decided to swap out the peanut butter for chocolate-on-chocolate indulgence. With no oven required and just a little elbow grease to stir the mixture together, these truffles are almost too easy, and too good, to share. Had I known about Nutella when I was younger, my lunchtime sandwiches would have been the envy of all my friends.
Bethany Imondi, a junior studying Government and English at Georgetown University, feels no shame when opening a jar of Nutella and enjoying it only with a spoon. Read more…
Nutella Cookie Dough Truffles
Adapted from How Sweet It is
Makes about 50 balls
2 cups Nutella
6 tablespoons unsalted butter, room temperature
1 tablespoon vanilla extract
2 cups powdered sugar
2/3 cups crispy rice cereal
2 1/2-3 cups milk chocolate chips
Nonpareils or sprinkles, optional
In the bowl of an electric mixer, beat Nutella and softened butter until creamy and smooth. On low speed, gradually add in vanilla extract and powdered sugar, increasing speed once it becomes more combined.
Being careful not to crush the cereal, use a spatula to gently fold in crisped rice and distribute evenly through the batter, adding more if desired.
Once combined, roll mixture into balls and place on a parchment-covered baking sheet. Refrigerate for at least one hour.
Melt chocolate in either the microwave or in a double boiler; be careful not to overheat. Remove truffle balls from refrigerator and dip in chocolate, then return to baking sheet. Top with nonpareils or sprinkles, if desired.
Refrigerate for at least 30 minutes before serving. Keep stored in the refrigerator.