Nutella Brownie Truffles fudgy brownie balls, stuffed with creamy Nutella, coated in chocolate and topped with toasted hazelnuts. It’s all almost too much to handle. Almost.
This recipe was born from one of those crazy recipe “what if” conversations I had with my husband one evening. You know what I’m talking about? Where you have a craving, but you know there’s nothing in the house that would ever come close to satisfy it, so you start dreaming up some wild, sugary concoctions. What if you had a slice of cake, with a cookie bottom layer and a cheesecake center and whipped cream and sprinkles and salted caramel and topped with cookie dough and pretzels…hmm, or are we the only ones that do this?
I think the discussion started out with cake balls, which obviously progressed to,”…well, I’ve never seen anyone make a brownie ball.” (I know I’m not the first or inventor of brownie balls, but this was a new idea to us!) Then, “Nutella! Nutella has to be in there somewhere.”
The chocolate dip and chopped hazelnuts were a natural add from there.
We have these conversations all the time, and I do have to say, some good stuff comes from them! Coconut Rice Pudding, Brown Butter Sea Salt Whiskey Crispy Rice Treats, Pumpkin Spice Latte Cookies and one of my top faves, Churro Cookies.
Anywho, I’m really excited to share this one.
These little bites are damn good.
Like, they pack in some SERIOUS chocolate flavor and are the perfect little treat to celebrate today’s festivities (eating spoonfuls of Nutella is another way to honor it, right?)
This dessert layers in all the best textures. Let’s start with the brownie. Literally, the best part of the brownie is the fudgyness, amiright? That’s all this ‘truffle’ is. It’s all brownie, unlike cake truffles where you have to add frosting to the cake to form the ball.I started out with my easy, amazing homemade brownie recipe. Then, I piped out the hazelnut cream in little dollops on a tray, and froze it until it was hard enough for handling.
When I was ready to assemble, I crumbled up the brownies and put some of the crumbs into my hand, making a little hole in the center. I popped in one of the frozen Nutella dollops and covered it with the brownie.
***Please excuse the poor quality of the next two photos.***
Also, let me explain the mess in this picture.
The Nutella gets melty VERY quickly. I found, the best thing to do was get the Nutella inside the brownies first, pop into the freezer for a few minutes and then go back and form into nice, neat balls. I promise they’ll come together! I forgot to take a photo of all the nice balls lined up. Sorry, that was poor planning on my part, you’ll have to trust me!
After making all the balls, I froze them again. After they’re set, I dipped them in melted chocolate (I had both semi-sweet & white on hand) and sprinkled toasted hazelnuts on the top for crunch.
They. Are. Insane. I hope you love them!
These brownie truffles are stuffed with creamy Nutella, coated in chocolate and topped with toasted hazelnuts. Chocolate and hazelnuts are everything in this little fudgy bite. It's all almost too much to handle. Almost.
- 1 tray of prepared brownies , check out my favorite recipe!
- about 1/3 c chocolate hazelnut spread
- 1 c semi sweet chocolate chips or white melting chocolate
- 1/4 c toasted hazelnuts chopped
Put the chocolate hazelnut spread into a zip-lock bag, and cut off the tip with scissors.
On a tray lined with parchment, pipe out teaspoon sized dollops of the spread. It's a little messy to work with so don't worry if it's not exact!
Pop the tray into the freezer to set for about 30 min to 1 hour.
In the meantime, start by cutting out the center of the tray of brownies and crumbling them up into smaller crumbs. I wouldn't recommend using the edges or any top crust to form these as it affects the soft texture of the 'truffle'.
When the hazelnut spread is fully chilled and ready to go, remove the tray from the freezer.
Scoop out about 2 tbsp of brownie and gently roll into a ball shape (not packing it tightly yet).
Using your index finger, make a divet in the center of the ball. Add in one dollop of your frozen chocolate hazelnut spread.
Gently close the brownie in over the center and roll tightly into a ball (if your truffle/Nutella is melting a little, feel free to put back into the freezer after the cream is placed in the center, then it's easier to roll into a perfect ball). Place it back on the tray lined with parchment.
After all the truffles are made, pop the tray back into the freezer for about 30min.
Melt your chocolate in a microwave-proof bowl (in 10 sec intervals, stirring between each).
Using a fork, dip the truffle into the melted chocolate and put back on the tray. Top with the chopped hazelnuts.
Pop into the freezer or fridge until set. Let thaw a bit before serving!
Makes about a dozen truffles.
Recipe by Owlbbaking.com