It’s still way too hot to bake, and I’m having withdrawals. Usually I’m baking three times a week, so it’s been tough to hold back while I wait for fall. I just want to bake cakes and cookies, but I’ve settled for searching for no-bake desserts to satisfy my urges. There’s only so much cheesecake and ice cream I can make, so this time around I thought it would be nice to make some truffles. It’s been a while since I made anything with Nutella, and the new, unopened jar of hazelnut spread was screaming from the pantry. It turned out to be the perfect addition to a classic truffle recipe.
These no-bake 3-ingredient Nutella truffles are deliciously smooth, and the chocolate is rich with just the right amount of sweet. The taste of Nutella is pretty light and easily overwhelmed by chocolate, so I recommend adding chopped hazelnuts on top so that you don’t lose that hazelnut taste. With only three ingredients, these truffles are incredibly easy to make and you can take this recipe and adapt it to so many other options, which are my favorite kind of recipes. I made a somewhat small batch, but you can easily double or even triple this to make as many truffles as you want and decorate them multiple ways with different toppings.
- 8 oz. semi-sweet chocolate (or 1/2 cup chocolate chips)
- 1/3 cup hazelnut spread
- 3 tbsp heavy cream
- Chopped hazelnuts, peanuts or sprinkles, topping (optional)
In a small saucepan, heat the heavy cream on low heat until sizzling (not boiling). Add 1/2 cup chocolate chips or 4 oz. of chopped chocolate to the sizzling cream, and turn off the heat. Stir with a spatula until the chocolate is completely melted into the cream, and pour into a bowl. Stir in the Nutella or hazelnut spread with your a spatula and leave in the fridge for about 2 hours to set.
Line a baking sheet with parchment or foil.
Remove from the fridge and use a cooke scoop or spoon to ball the chocolate-nutella mixture into 1-inch balls, and set on the lines baking sheet. Refrigerate for another 30 minutes.
Heat the remaining 1/2 cup chocolate chips or 4 oz. of baking chocolate in a small microwave safe bowl. Microwave for 30 seconds on defrost mode, stir and repeat until the chocolate is completely melted. If it’s too thick for dipping, stir in a tsp of vegetable oil to thin it out.
Remove the truffles from the fridge again, dip in the melted chocolate and replace on the baking sheet. Then repeat with a second coat of chocolate. Sprinkle with chopped hazelnuts, peanuts, or sprinkles and refrigerate until you’re ready to eat them. Enjoy!