We’re continuing our guest series with a doozy from Jessica of The Novice Chef. I have to say that Jessica might be one of the most adorable and fun people I have ever met. She’s just HAPPY and FUNNY and oh yeah she’s that pretty in person too. I know! It would be hard not to like her if she wasn’t so stinking fabulous! There is a house for sale two doors down and I think I’m going to try to convince her to buy it, so she can make me these ah-mazing knockoff Ferrero Rocher Truffles (which btw are one of my favorite chocolates in the world) and browned buttah anything because she’s the princess of browned butter. – Paula
When Paula asked me to come up with a fun Nutella treat for all of you here on Bella Nutella, I was totally down for the job…until I realized all of my ideas had already been posted. I know Paula is the queen of Nutella…but dang, girlfriend didn’t leave any good ideas left for the rest of us! I spent an afternoon scouring some of my favorite blogs and didn’t find a single recipe I just *HAD* to make. I tried looking at some magazines for more ideas…but instead found myself distracted by shiny things and bad television.
Knockoff Ferrero Rocher Truffles Yield: 16 Truffles
Recipe Note: For the chocolate coating, feel free to temper your own chocolate instead of using chocolate candy coating. I wrote the recipe to use chocolate candy coating disks because I know tempering chocolate can be a pain.
16 Vanilla Wafers
1/2 cup Nutella
16 roasted hazelnuts
4 oz chocolate candy coating
1. In a food processor, pulse vanilla wafers for 5 to 6 seconds. You want the wafers to be chopped, not turned into powder (some powder is ok). Remove from food processor and place in a medium sized bowl. Break up any remaining large chunks by hand. Mix in Nutella, until fully combined. Cover with plastic wrap and place in refrigerator for 30 minutes.
2. Cover a large cookie sheet with waxed paper, set aside. Remove Nutella mixture from refrigerator. Using your hands, shape 1 tablespoon of Nutella mixture into a ball around 1 hazelnut. Place on wax paper and continue until all the mixture has been used.
3. Melt chocolate candy coating in a double boiler or microwave according to the package’s directions. Using toothpicks, or a dipping tool, dip truffles into the chocolate. Remove any excess chocolate and return to the wax paper lined cookie sheet. Continue this process until all the truffles have been coated. Refrigerate truffles until the chocolate has set (about 30 minutes) and then store them in an airtight container for up to a week.
Thanks again to Jessica for stopping by with these so good they’ll stop traffic Knockoff Ferrero Rocher Truffles! Be sure to…