{"id":1578847,"date":"2020-04-26T01:03:08","date_gmt":"2020-04-26T05:03:08","guid":{"rendered":"https:\/\/divine.ca\/?p=1578847"},"modified":"2020-04-26T01:04:42","modified_gmt":"2020-04-26T05:04:42","slug":"nutella-truffles-recipe-a-new-spin-on-a-classic-favourite","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/nutella-truffles-recipe-a-new-spin-on-a-classic-favourite\/","title":{"rendered":"Nutella Truffles Recipe: A New Spin on a Classic Favourite"},"content":{"rendered":"
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If you love truffles, have we got the recipe for you.\u00a0 Nutella Truffles are unbelievably delicious.\u00a0 You don’t have to go to culinary school to make truffles.\u00a0 You do need patience though.\u00a0 Follow the steps in the recipe and your Nutella Truffles will be Instagram ready.\u00a0 This recipe<\/a> yields around around 70 truffles to enjoy and share.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Ingredients<\/h3>\n

5 tablespoons (100g) Nutella<\/p>\n

14 oz (400g) semisweet chocolate (no more than 70%)<\/p>\n

1 1\/2 cups (375 ml) 35% cream<\/p>\n

70 hazelnuts, toasted and peeled<\/p>\n

About 300g milk chocolate, chopped<\/p>\n

2 cups cocoa powder<\/p>\n

Directions<\/h3>\n

Place the Nutella in a medium-sized bowl along with the chopped chocolate.<\/p>\n

Bring the cream to a boil then pour over the chocolate and Nutella. Wait thirty seconds then slowly begin to stir the mixture until all the chocolate is melted and you have a silky, shiny mixture.<\/p>\n

Cover and set aside at room temperature until firm. Overnight is ideal but 8 hours should be fine. Using a large melon baller, scoop out the mixture into balls and place of a cookie sheet. You can dip the melon baller in hot water every so often to get it from getting clogged up. If you are handy with a pastry bag, you can also pipe pout 70 truffles on a sheet of parchment paper as well. Press a hazelnut into each truffle and then let sit at room temperature overnight. The next day, roll the truffles into balls, doing your best to keep the hazelnuts inside the ball, then refrigerate.<\/p>\n

To finish the truffles: Melt the milk chocolate over medium heat in a bowl over a water bath (bain-marie). Remove from heat when it\u2019s just warm to the touch but before it\u2019s all completely melted and stir until smooth. Sift the cocoa powder into a small pan.<\/p>\n

Remove the truffles from the refrigerator and using the palms of your hands dipped in the chocolate, coat each ball with a thin layer of chocolate. Place back on the original cookie sheet and refrigerate again. Repeat the operation, but this time, drop the truffles while the chocolate is still liquid onto the sifted cocoa powder and roll to completely coat the surface of each ball. It\u2019s best to have a friend help with they part so you don\u2019t have to keep scraping your hands clean.<\/p>\n

Remove the truffles from the cocoa powder when you\u2019ve coated about ten and place them in a container in several layers on top of each other. When they are all done, either serve right away or keep any extras in the container (covered) and refrigerate.<\/p>\n

Recipe created by Lesley Chesterman<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

If you love truffles, have we got the recipe for you.\u00a0 Nutella Truffles are unbelievably delicious.\u00a0 You don’t have to go to culinary school to make truffles.\u00a0 You do need…<\/div>\n
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