Nutella truffle pops
Author: Mardi Michels
Recipe type: Dessert
Serves: approx 20 truffle pops
- For the cake
- 60g unsalted butter, room temperature
- 125g granulated sugar
- 3 egg yolks
- 125g semi-sweet chocolate chips, melted and slightly cooled
- 50g hazelnut meal (ground hazelnuts)
- 3 egg whites
- For the truffle pops
- ¼ cup Nutella
- For the ganache
- 100mls 35% (whipping) cream
- 150g semi sweet chocolate chips
- 2 tablespoons unsalted butter
- Coloured nonpareils
- For the cake
- Pre-heat oven to 350˚F/ 180˚C.
- Prepare 9 muffin tins, either lining with paper liners or greasing and flouring.
- Whip the egg whites until they form stiff peaks. Set aside.
- In a separate bowl, beat butter and sugar until just combined.
- Gradually add the egg yolks, beating well after each addition until the mixture is thick and creamy.
- Fold in the cooled chocolate then the hazelnut meal.
- Using a rubber spatula, carefully fold in the beaten egg whites.
- Pour mixture into muffin tins and bake for 25 minutes.
- Allow cakes to cool in the tray for about 10 minutes before removing them to cook completely on a wire rack.
- Once the cake is completely cooled, you are ready to make the truffle pops.
- To make the truffle pops:
- Crumble the cakes into a large bowl.
- Add the Nutella and mix well with your hands until the mixture is well combined and able to "stick" when you press it together.
- Using a tablespoon measure, form small balls of the mixture and roll them until smooth.
- Place the truffle pops in the fridge for a few hours.
- When you are ready to coat the truffle pops, bring the cream to a simmer in a saucepan, then pour over the chocolate chips.
- Allow to stand for a few minutes, then using a whisk, carefully blend the chocolate and cream until it's smooth.
- Whisk in the butter.
- Prepare a cookie tray with waxed paper.
- Using a toothpick inserted well into each cake ball, dip each truffle pop into the ganache, swirling until it's well coated.
- Tap the excess chocolate off and place the truffle pop on the waxed paper, standing up.
- Sprinkle some nonpareils around the toothpick.
- Repeat for each truffle pop.
- Refrigerate until the ganache is hard and smooth - overnight or a few hours (it's not going to be crunchy hard).
- If you wish, carefully remove the toothpick from each truffle pop and sprinkle a few more nonpareils over the toothpick hole. Otherwise, serve "cocktail style" with the toothpick.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2013/02/nutella-truffle-pops-for-world-nutella-day-2013/