Nutella is one of my family’s favorite foods. We purchase it in bulk and consume it at an embarrassingly rapid pace. Spread on toast and served with a large glass of milk, it is our favorite snack before bed, what we affectionately refer to as our ‘good night snack.’ Given my family’s obsession with this spread, it is somewhat surprising that I have not collected an arsenal, or even a handful, of nutella dessert recipes over the years. I have just this one, and it’s a keeper. A luxurious truffle with a fine bittersweet chocolate coating, this is a particular favorite among adults, a perfect ‘good night snack’ to tote to gatherings with friends. Note that these taste best a day or two after making and served at room temperature. Enjoy!
This quick soup incorporates three pretty green vegetables and is perfect for a warm evening in the Spring.
- 1 cup chopped leek, white and pale green parts
- 1 cup chopped green garlic, using the entire stalk, about 4
- 2 tablespoons unsalted butter
- Kosher salt
- Ground black pepper
- 1 quart of chicken or vegetable stock
- 4 cups frozen peas, defrosted
- 1 stem of basil leaves, about 9 leaves
- Juice of 1/2 lemon, optional
- Place the leek, green garlic and butter in a small stock pot. Sweat the onions for about 5 minutes over low heat, just until soft. Season with 1/2 teaspoon each of salt and pepper.
- Add the stock and bring to a simmer.
- Add the peas and simmer for 5 minutes. Turn off the heat and allow to cool another 5 minutes.
- Puree the soup in a high speed blender until smooth. Add the basil and puree another 30 seconds.
- Taste for seasoning and add salt and pepper as needed. Remember, to season a little more as it will diminish as it chills. If desired blend in a little lemon juice.
- Serve cold or just at room temperature.
Once the soup is finished allow it to cool and then place in the 'fridge for at least 2 hours.
½ cup milk chocolate chips
1 cup nutella
1/3 cup finely chopped hazelnuts, plus more hazelnuts for garnish
8 ounces good quality bittersweet chocolate chips
In a bowl set over a pot of simmering water (the water should not be touching the bottom of the bowl), melt milk chocolate until smooth. Add nutella and hazelnuts and stir until fully incorporated. Turn off heat and place bowl in the refrigerator for 30 minutes – 1 hour, just until the mixture can be handled.
Lay parchment paper on a baking sheet.
Scoop the mixture into small pieces and roll them into ¾ – 1 inch balls; lay them on the paper-lined sheet. Refrigerate the baking sheet for 30 minutes.
Melt the bittersweet chocolate in a bowl over simmering water or in the microwave (if using the microwave, it will take about 2 minutes, but be sure to stir every 20-30 seconds.)
Dip truffles, one by one, into bittersweet chocolate and coat thoroughly. With fork, gently lift the balls out of chocolate and let excess chocolate drip off. Return the coated truffles to paper-lined cookie sheet. Garnish each with a single piece of hazelnut. Refrigerate for 30 minutes, until set.
Serve truffles in mini muffin cups.
Makes 24 truffles.