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Nutella Chocolate Football Truffles
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Forks and sports are about to collide in what’s bound to be a rough-and-tumble Super Bowl XLVII. I’m planning a gourmet game day capped off by a plateful of these Nutella Chocolate Football Truffles, which star a rich ganache made of semisweet chocolate and creamy Nutella. I’ll find any excuse to Nutella-ize a recipe, putting it to work as edible glue between waffle cone cookies made on a panini press, thick slices of brioche-turned-French toast and any other bread-like item that would benefit from a hint of hazelnuts and chocolate.
With semisweet chocolate and Nutella as the base of the ganache, the footballs are then dipped in melted milk chocolate and finished off with authentic pigskin stitching courtesy of hand-piped frosting. The bite-size sweets are served atop a a bed of dyed, sweetened coconut flakes disguised as green grass for a dessert centerpiece guaranteed to be the MVP of your Super Bowl spread.
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Nutella Chocolate Football Truffles
- 3 1/2 ounces semisweet chocolate, chopped (See Kelly's Notes)
- 1/3 cup heavy cream
- 2/3 cup Nutella hazelnut spread
- 6 ounces milk chocolate, chopped (See Kelly's Notes)
- Store-bought white frosting, for decorating
- pastry bag or sealable plastic bag; small round pastry tip (such as Wilton #3; optional)
Place the chopped semisweet chocolate in a medium bowl. Line a baking sheet with wax paper.
Warm the heavy cream in a small saucepan over medium-low heat just until warm. (Do not let it boil.)
Pour the warm heavy cream over the chopped chocolate and let it sit for 1 minute. Stir together the chocolate and heavy cream until all of the chocolate has melted and the mixture is well combined. Stir in the Nutella, and then cover the bowl with plastic wrap and refrigerate it for 2 hours until the mixture is firm but pliable.
Remove the mixture from the refrigerator and using a spoon, scoop 1 tablespoon of the mixture from the bowl and quickly shape it into a football by rolling it in the palms of your hands. (The less you handle the mixture, the better, as the warmth of your hands will cause the mixture to soften.) If the mixture becomes too soft, place it back in the refrigerator.
Place the chocolate footballs on the wax paper-lined baking sheet. Refrigerate the footballs for 30 minutes.
While the footballs chill, melt the milk chocolate in a double-boiler or in the microwave, stirring at 20-second intervals, until it's fully melted. Set it aside for 5 minutes to cool slightly.
Remove the chocolate footballs from the refrigerator and, one by one, dip them into the melted chocolate. Return the coated footballs to the wax paper-lined sheet tray and let them sit until the chocolate coating hardens.
Once the chocolate coating has hardened, scoop the frosting into a pastry bag fitted with a small, round pastry tip and pipe the stitching onto each football. (Alternately, use a sealable plastic bag and snip the tip then pipe accordingly.) Let the frosting harden for 5 minutes then serve.
Use the best quality chocolate possible, as it'll make a big difference in the flavor of your truffles. The 3 1/2 ounces of semisweet chocolate is equivalent to a rounded 1/2 cup of semisweet chocolate chips, and the 6 ounces of milk chocolate is equivalent to about 1 cup of milk chocolate chips.
The Nutella should be at room temperature (not refrigerated) in order to combine fully with the chocolate mixture.
To guarantee a crunchy shell, you can use a store-bought chocolate candy coating in place of the chopped milk chocolate.
The truffles can be made up to 2 days in advance and stored in the fridge.
Recipe by Kelly Senyei of JustaTaste.com.
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