Go Back
+ servings

Nutella Chocolate Football Truffles

Make it a gourmet game day with Nutella Chocolate Football Truffles, which star a rich ganache made of semisweet chocolate and creamy Nutella.
5 from 2 votes
Prep Time 3 mins
Cook Time 0 mins
Total Time 3 mins
Servings 24 truffles

Ingredients  

  • 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

Special equipment:

  • pastry bag or sealable plastic bag; small round pastry tip (such as Wilton #3; optional)

Instructions 

  • 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.

Kelly's Notes:

  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!