Holiday baking should be delicious, indulgent, and easy! Nutella Holiday Truffles are all of those things and more, like delectable, luxurious, succulent, tantalizing, delightful, and more!
It’s day 13 and it’s time to slow things down a bit. Today, we are going to focus on a no-bake cookie; one that does not require any fancy ingredients; one that does not require a hot oven, a baking dish, or a cookie sheet. This recipe requires only a few ingredients and that you get your hands dirty. Are you up for that?
Lord Byron’s Kitchen is no stranger to truffles. There’s a few truffle recipes you can find here from posted during previous holiday seasons. I have two favourites, the first of which is my Christmas Chocolate Truffles, and the second is my Gingerbread Truffles. Once you’ve made these Nutella Holiday Truffles, I encourage you to try one of my other favourites.
I have to tell you the truth, I battled with whether or not to include this Nutella Holiday Truffles recipe in my 24 Cookies of Christmas series for quite some time. We don’t buy Nutella at all. In fact, at the beginning of summer, I found a jar of half-eaten Nutella in McKenna’s bedroom. She had purchased it with her own money and had hidden it from us.
We don’t buy it because the store-bought version is basically all sugar. And, John.e has convinced me that the amount of palm sugar in Nutella is gross and it’s also endangering the homes of gorillas (or something like that.) I only listen half of the time. This may, in fact, be the second time I’ve ever purchased a jar of Nutella in my life.
The need for an easy, no-bake truffle won the battle and therefore, the Nutella Holiday Truffles recipe is being included. I know Nutella is a popular staple in most homes, especially homes with little kids, so I knew most of you would already have the ingredient on hand. Besides, you only need a little bit!
When you make your own batch of these truffles at home, I want you to have fun with it. I want you to be creative and be whimsical. Think about what colours you prefer for the holidays. Think about the textures you like when eating truffles. It’s obvious that red and green work well for Christmas, but so does silver, gold, and white.
If you’re celebrating Hanukkah, you can use blue and white sprinkles. If you’re celebrating Kwanzza, you can use black, red, and green sprinkles. Of course, you could be anti-colour or anti-sprinkles completely, in which case you can roll your truffle balls in finely grated unsweetened coconut or a good quality cocoa powder.
Since Nutella is made with hazelnuts, you can roll the truffles in finely chopped hazelnuts. But, any nut will do. I love macadamia nuts and brazil nuts more than any other nut, so I’d probably go with those. If you want, you could even place a whole hazelnut or macadamia nut right into the middle of the truffle and roll the truffle mixture around the nut. Sound good, right?
No matter what kind of chocolate/cream combination truffles you make, it’s important to keep them refrigerated. Just remember to take them out of the fridge about fifteen or twenty minutes before serving them. A good chocolate truffle is best served at room temperature to get the full flavour.
Holiday Nutella Truffles can certainly be made ahead of time and they will freeze quite well. When freezing truffles, I like to place each truffle into a mini muffin paper liner and store them in a freezer-friendly container. This way, you easily lift out as many truffles as you need without risking them all being frozen together. It just makes life easier!
That’s it for truffle talk, Dear Reader. They are very easy to make and adaptable in terms of texture and colour preference. They’re inexpensive and everyone loves a creamy, chocolaty, truffle. Tomorrow, we’ll venture into the world of a very popular Austrian Christmas cookie. Can you guess what it is?
If you haven’t already done so, don’t forget to check out the other cookies in my 24 Cookies of Christmas series. The cookies are listed below. Just click on the name of the cookie to be redirected to that particular recipe post.
UPDATE: Since all of the 24 Cookies of Christmas have now been published, I’ve compiled the complete list for you right here!
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Nutella Holiday Truffles
- 1 1/4 cups heavy cream, 35%
- 1 1/2 cups dark chocolate, finely chopped
- 1/4 cup butter, room temperature
- 1/4 cup nutella, room temperature
- 1/4 cup sprinkles
- 1/2 cup nuts, finely chopped
- In a sauce pan, over medium low heat, bring the heavy cream and butter to a simmer, while whisking constantly. Simmer until tiny bubbles appear around the sides of the sauce pan.
- Remove from heat and immediately add the chopped chocolate. Stir into the cream and butter mixture until the chocolate is melted.
- Add the nutella and stir to combine. Place in refrigerator for 2-4 hours to chill.
- While the truffle mixture is chilling, prepare a two shallow bowls – one with sprinkles, and one with nuts. (You can also roll in cocoa powder, toasted coconut, or anything else you can creatively think of!)
- Once the truffle mixture is ready, portion out one teaspoon using a small cookie scoop. Roll into a ball and roll into the coating/topping of choice. Transfer to a plate or baking sheet. (I like to place them right into mini paper muffin liners if I happen to have some on hand.)
- When all truffles are done, refrigerate to firm up. If you find the truffle mixture is getting too warm or soft during the rolling stage, place the mixture back in the fridge for a few minutes to firm back up.
- Keep refrigerated until ready to serve.
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