Mix up that holiday cookie tray with some of these Nutella Truffles!
These Nutella Truffles taste like winning the jackpot. And how do I know what winning the jackpot tastes like? Because Laura won it…on the same day that I made these truffles! I guess I should elaborate, huh?
A new casino recently opened in Schenectady, NY (bonus points if you can spell Schenectady without looking at it). We’ve had a casino up in Saratoga for a while, but that one only has slot machines. The new one is the real deal with cards, dealers and the like. We’re not really gambling people, although we will spend a little bit here and there for fun. We’ll each bet $10 whenever we go to the Saratoga Race Course, and we’ll bet a little bit on slots whenever we end up near a casino. Once that money is gone, it’s gone. We basically view it as the cost of entertainment.
But back to this jackpot. Laura often goes out with coworkers on Thursday evenings for ‘
nerd metallurgist happy hour.’ (I can only imagine what sort of conversations happen during this happy hour.) This past week, they decided to go to the new casino in Schenectady to check it out. No one really planned on playing any games or betting, but Laura decided to have a little fun before she left. She cashed in $10 and headed over to the penny slots. That’s how we roll around here. You get more entertainment bang for your buck penny at the slots.
I was in the kitchen cleaning up after putting Robbie to bed. There were some Nutella Truffles on the counter, and I was about to bite into one when I heard my phone ding. It was a text message from Laura: “This just happened” followed by this photo.
Jackpot! Laura’s always been lucky whenever she bets somewhere for the first time. She won $50 on a longshot horse at Saratoga the first time she went to the track. She won $20 at another casino. But she’s never won the jackpot…until now! $120.84. It’s not enough to retire on, but it paid for the babysitter and a dinner out this past weekend! And get this: she won that $120.84 on a 60¢ bet. That’s a 200x return on your money. I’ll take that!
But let’s talk about these Nutella Truffles for a bit. I thought I had come up with the best thing of the day, and I was excited for Laura to come home and try these…until she upstaged me by winning the freakin’ jackpot! Haha…just kidding. She can go win the jackpot every Thursday if she wants! (Of course, her luck disappears after her first time, so she’s cut herself off from betting anymore at Schenectady.) These Nutella Truffles feature a smooth texture with a deep chocolate flavor with a hint of toasted hazelnuts. Delicious!
As we head into the holiday cookie season, mix it up a bit with some of these Nutella Truffles! I still want my classic holiday cookies, but I’ll gladly mix up the cookie tray with some chocolate hazelnut truffles. Just 28 shopping days left until Christmas. So grab that shopping list…or on second thought, ditch the shopping list. Give everyone a batch of Nutella Truffles this year! And as for me? I’m sending Laura out to buy a lottery ticket. Maybe we’ll win a real jackpot! Cheers!
For the Truffles
- 10 oz. semi-sweet chocolate finely chopped
- ½ cup heavy cream
- ½ cup chocolate hazelnut spread i.e. Nutella
For the Chocolate Coating
- ½ cup hazelnuts
- 6 oz. semi-sweet chocolate
- 1 tsp canola oil
For the Truffles
- Place chocolate in medium bowl.
- Heat heavy cream until hot, but not boiling. Pour over chocolate and let sit for 2 minutes. Using a spatula, stir mixture until well combined and chocolate has completely melted. (If necessary, place mixture in a heatproof bowl over a gently simmering saucepan of water. Heat indirectly until chocolate has fully melted.)
- Add chocolate hazelnut spread; stir until well combined.
- Pour mixture into a shallow baking pan (I used an 8”x8” brownie pan). Cover with plastic wrap and refrigerate for 2 hours.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop (or a spoon), scoop out chocolate mixture and roll into 1” balls. Place balls on parchment-lined cookie sheet. Continue until all chocolate has been rolled into balls. (Note: This step will get messy. Just own it!)
- Place cookie sheet in freezer for 15 minutes.
For the Chocolate Coating
- Preheat oven to 350°F.
- Place hazelnuts on a baking sheet and toast for 9-10 minutes. While still hot, transfer the hazelnuts into a kitchen towel and rub together vigorously to remove most of the skins. (Note: The skins come off easier while hot, and the kitchen towel allows you to handle the hot hazelnuts. Don't worry if some skins remain.)
- Once cool, place the hazelnuts in a food processor or mini-chopper. Process until finely ground. Set chopped hazelnuts aside.
- Using a small bowl, add chocolate and canola oil. Using a microwave or double-burner, heat chocolate until fully melted and smooth.
- Remove truffles from freezer. Using a fork, dip each truffle into melted chocolate and then place back on parchment-lined sheet pan. Before chocolate sets, sprinkle chopped hazelnuts on top of each truffle.
- Refrigerate truffles for at least 30 minutes before serving. (Store any leftover truffles in an airtight container in refrigerator for up to 7 days.)