love LOVE Nutella. Like, the jar + a spoon + the couch = happiness.
And chocolate. Milk chocolate. I love that too. Cadbury milk chocolate and I are good friends.
I made the recipe, as it was written. I liked it, but thought it tasted a little too much like ganache. And I don’t like that buttery grain that ganache leaves at the back of my throat. Am I weird?
Anyway, so then I made it again, my way. More chocolate, more Nutella, totally omitted the butter and added a few of my own little additions, to make this the perfect little Nutella truffle recipe. For me.
They were so good I made these again for my birthday. Which was yesterday.
I am officially 23. And I celebrated with Sour Watermelon Tequila Snow Cones and these Nutella Ganache Truffles. And good friends, of course!
Here I have given you a basic recipe, and you can make your own adjustments as you like. Throw in some add ins and things. I have made these quite a few times now and strongly recommend roughly crumbling up some digestive biscuits, or graham crackers, or Ritz crackers, and mixing them through the mixture. Strongly recommend it. Especially the Ritz crackers.
NUTELLA GANACHE TRUFFLES
Inspired by Amy Atlas, via Bake at 350.
200g milk chocolate, chopped (7 oz, 1 cup)
1 cup Nutella (280g, 10 oz)
1/4 tsp salt
6 digestive biscuit or graham crackers, crumbled
In a microwave safe bowl, break up the chocolate.
Microwave for short 30 second bursts, stopping the microwave and stirring the chocolate between each burst.
Once the chocolate is completely melted and smooth, stir in the Nutella and salt. If you decide to throw in some Ritz cracker crumbs, mix them in now.
Taste some mixture. It’s delicious. Try not to eat the whole bowl just yet.
Refrigerate this whole thing until its firm.
Roll teaspoons of the Nutella ganache into balls and coat in the biscuit crumbs.
Return to the fridge until the set again. Makes about 30 small truffles.