Holidays are a dream come true for those of us with a sweet tooth. Suddenly there are candies, cookies, and cakes everywhere, and it is somehow alright to have some of everything…….after all it’s the holidays. Tempting morsels magically appear in the office break room, and neighbors drop by with plates of goodies. But it’s the holidays…. or at least that is what we tell ourselves as we pop another peanut butter ball in our gob. We will starve ourselves in January, that’s what it is for, but right now………it’s the holidays!

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Nutella Frangelico Truffles

Decadent rich chocolate centers with a hint of hazelnut, covered in a dark chocolate shell.

Course Candy

Cuisine French

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 24 Truffles

Ingredients

• 6 ounces semi-sweet chocolate
• 1/2 cup heavy whipping cream
• 1/3 cup Nutella hazelnut spread
• 3/4 cup toasted hazelnuts finely chopped
• 1 teaspoon Frangelico (optional)
• 12 ounces dark chocolate candy melts

Instructions

• Finely chop the semi-sweet chocolate and place in a medium size mixing bowl.
• Heat the cream until almost boiling.
• Pour heated cream over the chocolate and allow to stand for a few minutes to soften.
• Mix well until all the chocolate is dissolved.
• Add Nutella and mix until smooth and silky.
• Stir in hazelnuts and mix well.
• Add Frangelico if desired and mix.
• Scrape down the sides of the bowl and cover Nutella mixture with plastic wrap, placing the wrap directly on the top of the mixture.  Refrigerate for several hours to allow the Nutella ganache to set up.
• Tip: When a recipe calls for cordials or liquor you wouldn't normally purchase, just buy a “mini” or “airline” bottle. Many of the cordials used in recipes are thirty dollars or more for the full-sized bottle.
• Line a sheet pan with wax paper.
• Using a melon baller or teaspoon, scoop enough ganache to roll into a 1″ ball.  A melon baller works really well and helps keep the truffles a uniform size.
• Roll the chocolate between the palms of your hands. If the chocolate gets to soft, place it back in the fridge for a few minutes to set up.
• Tip: Wash the chocolate off of your hands periodically to prevent sticking, making sure to completely dry your hands, water and chocolate do not mix. I find wearing latex-free gloves makes the process easier.
• Once you have formed all the balls, place the pan in the fridge and allow the chocolate to set up, do not freeze.
• Take the pan out of the fridge and allow it to slightly warm while you temper the chocolate coating.
• Tip: The balls must be firm in order to dip in the coating, however if they are too cold it will cause the coating to crack as they warm up and expand. If they are too warm, they will fall apart in the coating. If the balls feel like they are getting too soft, put them back in the fridge for a few minutes.
• Temper the candy melts in the microwave or over a double boiler.
• Working quickly drop a ball into the coating, rolling to completely cover, remove, and place on wax paper to set up. Use a fork to turn and lift the truffle out of the coating, or you can purchase a dipping tool at most craft supply stores.
• If your coating begins to set up, slightly warm the chocolate. Place the balls back in the fridge if they feel too soft.
• Finish the truffles by tempering a small amount of light chocolate and piping it on for a bit of decoration.

Notes

I lightly dusted the truffles with some edible glitter to add a bit of magic to these holiday treats.

 

Instead of dipping the truffles you can roll them in chopped nuts or cocoa powder.

Two thirds of the way through dipping my truffles I noticed the coating was getting thick and lumpy, and the truffles were not smooth. One of the balls had gotten too soft or I had rolled it around too much trying to cover it and one had fallen apart in my coating.

I poured the “contaminated” coating out onto a piece of wax paper, spread it with a spatula, added some sprinkles, and allowed it to set. I scored the chocolate with a knife after about a half of an hour. Another delicious candy was made today, and no one needs to know my little secret (I have learned to “go with the flow” when I work with chocolates and candies, and not to get stressed out or upset).

I hope you give making truffles a try if you have not done so before. After all, it’s the holidays and the worst thing that can happen is that you end up with fantastic ice cream topping. And unless you have witnesses………. you can always claim that it was your plan in the first place! Santa may know, but you can always buy him off with a few treats on Christmas eve.

One of the latest crazes sweeping the cake decorating world is the cake pop. These small nuggets of goodness seem to be all the rage, making cupcakes “so last year”. Simply decorated with sprinkles, or turned into beautiful flowers, these delights are both fun and delicious. Presented on a stick as a lollipop, or served as a truffle, these little gems are certain to be a hit.

To prepare Cake Pops:

Cooks Note: Making the cake pops is more of a technique rather than a recipe. Here are some guidelines that will help you. Decorate them as simple or lavish as you wish.

• 1 box cake mix, (your choice)
• 1 can of frosting (your choice)
• Wilton candy melts (again your choice)

Begin by baking a cake, either from a box or scratch. (I might suggest a box cake mix, since the process of forming the balls, dipping them, and then decorating maybe about all you want to attempt). Allow the cake to completely cool. Using your hands, crumble the cake into the bowl of a mixer.

Add about 2/3 of a can of frosting. (Again feel free to make your own if your up to it) and mix into a dough like consistency.

For this batch I used a white cake mix and divided it between 2 eight inch round pans. I added chocolate frosting to one cake and cherry to the other to add some variety.

Use a cookie dough scoop or tablespoon to create even sized balls of the cake and frosting mixture. Roll between the palms of your hands to shape. Place the balls on a wax paper covered baking sheet and stand them in the freezer for about 15 minutes. Move them to the refrigerator to keep them cold. You do not want to freeze the cake pops, only completely chill them.

Temper the candy melts in the microwave.  Drop the balls one at a time into the melted chocolate and carefully turn to completely coat. Remove the balls with a dipping fork and place them on wax paper. Allow the chocolate to completely harden. (If you are going to decorate the cake pops with sprinkles, do so as you remove them from the melted chocolate. This will allow the sprinkles to adhere).

Once the chocolate coating is completely hardened, decorate with more chocolate, royal icing, gum paste, fondant, or however you choose.

I topped these cake pops with candy melts using a decorating bag and a #2 tip. I used red designs to identify the cherry flavored centers.