A simple truffle recipe using only 3 ingredients, no heavy cream & ready in 5 MINUTES! Plus, what’s not to love? It’s Nutella!
Nutella. Nutella. Nutella, my guilty pleasure. It’s a love-hate relationship I have for this luscious hazelnut spread.
Love it’s silky, creamy, drippy chocolate-hazelnut flavor that could have me spread it onto EVERY. SINGLE. EDIBLE. THING. IN. LIFE. just to make it taste better BUT… I loathe that miserable guilt as I look back moments later into that merging-on-empty plastic container to see I’ve inhaled way more than I should have. My face cringes and later you’ll find me sweat drenched at the gym trying to teach myself a lesson and rid my icky yucky feeling of consuming 1000 kcal at once.
I’ve got to tell ya, I have absolutely no will power when it comes time for this stuff. You won’t see many Nutella recipes here on URBAN BAKES simply because it’s usually gone before I even have a chance to spread it onto something. THEN, you want me to make it last long enough for a photo shoot! Oh no, my brain doesn’t work like that. No way. It WILL be gone. Nutella is my guilty pleasure, no doubt about that. You can read more about it HERE.
But to move on forward, I did manage to salvage these little truffles for you. It was by pure mistake, I’ll tell you that. In an attempt to make Nutella stuffed cookies, the recipe failed leaving me with truffle-like balls sitting on a cookie sheet staring at me waiting to be
eaten used. I thought, wouldn’t it be great to turn these into truffles?! They look like truffles, taste like truffles and it can be made much faster than the traditional truffle minus all the hours or even overnight waiting for the real deal to set. These are much better as if Nutella alone didn’t sell you already.
There’s no heavy cream used in this recipe so you can skip out on all the fat (the spread makes it up for that loss- trust me I already told you- hence 1K cal!). No fridge time so you can even have these ready in just 5 minutes, right before guests come over! Aaaand it’s only 3-ingredients! Now isn’t that nice?! Ahh, you’re welcome.Print
- 1/2 cup Nutella or any hazelnut spread with cocoa
- 1/2 cup powdered sugar
- 1/4 cup hazelnuts, finely chopped
- In a small bowl, mix hazelnut spread and confectioner’s sugar until it becomes uniform and sugar is no longer visible. Divide into 1-inch balls and place onto a parchment lined cookie sheet.
- Roll each ball into a bowl of chopped hazelnuts. ENJOY!
- Sweetened or unsweetened cocoa powder can be substituted for chopped hazelnuts.
- Store in an airtight container for up to 1 week.
- Cuisine: American