Nutella Truffles recipe: An easy no-bake recipe!

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    Nutella Truffles Doughnut

    Nutella Truffles made from day-old glazed doughnuts makes a delicious dessert.(Photo by Deb Lindsey/For The Washington Post)

    Nutella Truffles recipe

    Makes 9 or 10 Nutella truffles

    Use day-old plain or glazed cake doughnuts to make these no-bake, cake-pop-like treats.

    MAKE AHEAD: The coated Nutella truffles can be refrigerated for up to 3 days. The chocolate surface might sweat a bit once it’s thoroughly chilled. From Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group.


    3 to 4 glazed or plain chocolate cake doughnuts (about 7 ounces total)

    2 pinches kosher salt

    1/3 cup Nutella

    1/3 cup skinned, toasted and chopped hazelnuts, plus more for optional garnish (see NOTE)

    8 ounces good-quality dark chocolate, broken into pieces (preferably at least 70 percent)

    1/2 teaspoon vegetable shortening

    Flaked sea salt, for optional garnish

    Directions for Nutella Truffles

    Tear or crumble the doughnuts into penny-size pieces until you have about 3 1/2 cups, letting them fall into a mixing bowl as you work. Season with the 2 pinches of salt, then gently stir in the Nutella in tablespoon increments along with the 1/3 cup of nuts, being careful not to break up the doughnut pieces too much.

    Divide the mixture into 9 or 10 equal portions and roll into compact balls. Return them to the bowl and refrigerate for at least 30 minutes or until somewhat firm.

    Meanwhile, combine the chocolate and shortening in a microwave-safe bowl. Heat on LOW in 20-second increments until melted, stirring after each one. Once the mixture is smooth, cool slightly. Line a baking sheet with parchment paper and set a wire cooling rack over it.

    Working with one chilled doughnut ball at a time, dip the balls into the chocolate mixture to coat. While they are still wet, sprinkle each one with a few flakes of the sea salt and a few pieces of toasted hazelnut, if desired. Place on the wire rack until completely set, then transfer to an airtight container and refrigerate until ready to serve.

    NOTE: Toast skinned hazelnuts in a small, dry skillet over medium-low heat until lightly browned and fragrant, shaking the pan to avoid scorching. Cool completely before using.


    Per piece (based on 10): 290 calories, 3 g protein, 25 g carbohydrates, 20 g fat, 8 g saturated fat, 0 mg cholesterol, 170 mg sodium, 3 g dietary fiber, 16 g sugar

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    Source: The Washington Post

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