Nutella truffle pops
Prep time
Cook time
Total time
Decadent gluten-free chocolate-hazelnut truffle pops. Cake recipe adapted from a Joan Campbell recipe in a Vogue Food and Wine Cookbook (date unknown, a page torn out with no other references)
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
  1. For the cake
  2. Pre-heat oven to 350˚F/ 180˚C.
  3. Prepare 9 muffin tins, either lining with paper liners or greasing and flouring.
  4. Whip the egg whites until they form stiff peaks. Set aside.
  5. In a separate bowl, beat butter and sugar until just combined.
  6. Gradually add the egg yolks, beating well after each addition until the mixture is thick and creamy.
  7. Fold in the cooled chocolate then the hazelnut meal.
  8. Using a rubber spatula, carefully fold in the beaten egg whites.
  9. Pour mixture into muffin tins and bake for 25 minutes.
  10. Allow cakes to cool in the tray for about 10 minutes before removing them to cook completely on a wire rack.
  11. Once the cake is completely cooled, you are ready to make the truffle pops.
  12. To make the truffle pops:
  13. Crumble the cakes into a large bowl.
  14. Add the Nutella and mix well with your hands until the mixture is well combined and able to "stick" when you press it together.
  15. Using a tablespoon measure, form small balls of the mixture and roll them until smooth.
  16. Place the truffle pops in the fridge for a few hours.
  17. When you are ready to coat the truffle pops, bring the cream to a simmer in a saucepan, then pour over the chocolate chips.
  18. Allow to stand for a few minutes, then using a whisk, carefully blend the chocolate and cream until it's smooth.
  19. Whisk in the butter.
  20. Prepare a cookie tray with waxed paper.
  21. Using a toothpick inserted well into each cake ball, dip each truffle pop into the ganache, swirling until it's well coated.
  22. Tap the excess chocolate off and place the truffle pop on the waxed paper, standing up.
  23. Sprinkle some nonpareils around the toothpick.
  24. Repeat for each truffle pop.
  25. Refrigerate until the ganache is hard and smooth - overnight or a few hours (it's not going to be crunchy hard).
  26. 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