I’m supposed to be studying for my Psychopathology midterm that is Wednesday, but I haven’t started. You know how people procrastinate by cleaning their rooms, doing errands, and, like, hanging out with friends? Yeah I bake. I super bake. I bake until the cows come home. It’s both therapeutic and kills time. Plus these nutella truffles were pretty darn tasty 🙂

I mean, it’s actually pretty good for everyone involved. My housemates get to eat truffles, I get to eat truffles, and everyone’s stress levels go way down. Obviously a win-win. As for the exam itself, we’ll see how that goes. I should start that now. Slash tomorrow…

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Nutella Truffles

Easy and delicious homemade nutella truffles to get you through your finals. You’re welcome!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 20 truffles 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
Scale

Ingredients

for the truffles

  • 8 ounces cream cheese, softened
  • 3 cups confectioner’s sugar
  • 1 3/4 cups semi-sweet chocolate chips1 cup Nutella
    2 teaspoons vanilla
  • 1/4 teaspoon instant espresso (or 1/2 teaspoon instant coffee) powder
  • a pinch of salt

for the coating

  • 1/3 cups walnuts, finely chopped
  • 3/4 cups confectioner’s sugar
  • 3/4 cups cocoa powder

Instructions

  1. Melt the chocolate chips in a microwave in 30 second intervals, stirring in between each time until the chocolate is smooth and melted (heating in intervals will ensure you don’t burn the chocolate). Set aside.
  2. In a large bowl using an electric mixer, beat together the softened cream cheese and 1 cup of the confectioner’s sugar. Next, beat in the vanilla and espresso powder. Add the melted chocolate and Nutella, beat until smooth. Last, add the remaining 2 cups of confectioner’s sugar and beat on medium speed until everything is combined. Place plastic wrap on top of the mixture and put in to the refrigerator to set for about 2 hours.
  3. Once the truffles have set, use a melon baller to scoop the mixture and shape into balls. Coat a third of the recipe in the chopped walnuts, a third in the confectioner’s sugar, and a third in the cocoa powder. Store in the refrigerator for up to a week.

Recipe adapted from Friend Tiffanie by me!

Keywords: chocolatey, decadent, easy, homemade, nutella, hazelnut

13 comments

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REBE
Reply

LOVE the picture of them in the martini glass and LOVE you!!

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Katie
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I do my best cooking when I’m trying to procrastinate. There’s a reason I baked bread and scones this weekend. I had to reason with myself after a while and hold off on the cookie baking. These truffles sound delicious, and your pictures are just beautiful!

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Anonymous
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these were actually amazing. i cant stop eating them

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Anonymous
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The Nutella taste isn’t like BOOM NUTELLA, it’s more of a supplementary flavor noticed more at the end of eating this confection.
A little sweet for truffles, but a delicious treat.

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pay per head
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what a great truffles looks amazing! so yummy

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Anonymous
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I covered these in a pie dough and then baked them – DELICIOUS!!!

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Broma Bakery
Reply

no. way. holy butter that sounds incredible

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Anonymous
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Can you tell me about how many this recipe made?

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Aruna Advaney
Reply

Will this work if I omit the powdered sugar and use a sweetened marscapone cream cheese spread?

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Anonymous
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How many will this recipe make?

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mandy
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Can you freeze these?

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

I’ve never tried, though I would assume you can for a few weeks!

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