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Like I said a couple of weeks ago, Brian and I don’t really get into the whole Valentine’s Day thing. Because of that, it’s doubtful that you’ll ever see a slew of pretty pink confections gracing the pages of MBA. Not that I have anything against cutesy or pink – it’s just not me – so I’ll leave it to bloggers like Sweet Adventures of Sugarbelle and Confessions of a Cookbook Queen, whose deliciously adorable Valentine’s Day desserts will make just about anyone feel like they’ve been struck by Cupid’s arrow.
But hey, I’m never one to pass up an excuse to make yummy things. I thought I’d still create a couple of homemade treats that are a little more my speed – like truffles. In my opinion, they are the perfect dessert for pretty much any occasion. They’re bite-size, sweet, decadent and the perfect foundation for just about any flavor combination imaginable.
Rich, dark chocolate is infused with Nutella and Frangelico, then rolled in toasted, chopped hazelnuts to create a simple, yet stunning Valentine’s Day treat for your sweetie and you. And I guarantee you, these truffles are cheaper and far more indulgent than anything you’ll find on the drugstore shelves. Who knows how long those heart shaped boxes sit in storage, right?
Nutella Truffles
Ingredients
- 10 ounces semi chocolate or bittersweet chocolate chopped (or chocolate morsels)
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup Nutella
- 1 teaspoon vanilla extract
- 3 tablespoons Frangelico liqueur
- ½ cup toasted hazelnuts finely chopped (see notes)
Instructions
- In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
- Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes.
- Whisk in vanilla and Frangelico.
- Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
- Line a baking sheet with parchment paper.
- Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture.
- Roll balls in chopped hazelnuts.
- Refrigerate truffles until ready to serve.
Notes
- For information on how to skin and toast hazelnuts, check out my post, How to Skin Hazelnuts
- Truffles will store well in the refrigerator for up to 3 days.
- If you do not have Frangelico, simply omit the ingredient, just note the recipe will lack the layer of flavor that the Frangelico imparts to the truffles. You can typically find mini bottles of Frangelico for about $2.99 at liquor stores.
They look amazing!!! I love truffles and little round chocolate treats!
Delicious! I’ll have to try it soon, I’m not much of a Valentine’s Day type of person either, I actually wrote a post saying exaclty the same this morning!!!!!
I’m watching my weight — but that doesn’t mean I can’t look. They look delicious.
Oh my goodness, these look so very good! I want to make some but I would have to eat them all because I have no one at home to help me! YUM!!!
You could always donate them, SandyB.
I’m sure there’s a charity bake sale going on right now somewhere closeby.
OMG. I just made some truffles with Port, but now I have to make some more. Nutella and Frangelico in a truffle sounds absolutely to die for!
Better to die for than to die from :) I try to limit my consumption.
They look so pretty I almost wouldn’t want to eat them….almost
There is indeed a visual-art aesthetic to food — baking in particular I think :)
Totally agree with you, truffles are perfect for special occasions or everyday…. :-)
Nutella? That’s all I needed to hear… yum!
These sound so freaking yummy!
Yes. Please. I honestly can NOT wait to try this out this weekend. Thanks for the recipe!