Did you know May 2 is National Truffles Day?
These Nutella Peanut Butter Truffles are easy to make and sinfully good. It’s 100% my own, “totally winging it” recipe. I started experimenting and just let my gut (and my taste buds) be my guide. And, I’m happy to say, not only did they turn out great, but I’m adding them to my list of my favorite, easy-to-make, totally-hit-the-spot dessert recipes.
Have you ever experimented with truffles? I’d love to hear about your mad scientist attempts at truffle making!
- 12 oz bag of semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tbsp butter
- ¼ cup peanut butter
- 1 13 oz container Nutella
- Powdered sugar for dusting
- In a small pot, place the semi-sweet chocolate chips and butter on low.
- Once the chocolate is a smooth consistency, add in 3 tbsp of Nutella and stir.
- Then, add in the heavy cream and stir until the mixture is very smooth.
- Pour mixture into a bowl and place the bowl into the freezer for about 1½ hours until mixture is firm.
- Take mixture out of freezer.
- Take out a baking sheet and place parchment paper on it.
- Scoop the mixture into firm balls and place on parchment paper.
- Place the formed truffles back in freezer for 30-45min -- making sure they are very firm.
- Put the remaining Nutella and ¼ cup peanut butter in a microwave-safe bowl and heat in the microwave for about 35 seconds. Stir, and then zap again for 15 seconds until you get a nice, smooth consistency.
- Dip each frozen truffle into the hot mixture and place back onto the parchment paper.
- Dust with powdered sugar and place back in the freezer until you are ready to eat them.
Photo: Nisa Burns
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