Nutella is one of my absolute fave ingredients. The chocolate hazelnutty goodness just sings to my heart. So what if you took that dreamy stuff and made it into truffles. Oh, yes, I did! It may not be the easiest recipe I’ve ever made, but it certainly is one of my best.
First you’re going to need a few ingredients:
- 1 cup nutella
- 1 package of cream cheese (8 oz.)
- 1 Tbs. vanilla extract
- 1 semi-sweet bar of good chocolate (4 oz.)
- 16 oz. of pecans
- 1 package of caramels
- 1 Tbs. milk
Start by chopping up your chocolate into chunks and melting it in a double boiler. I just use a bowl over a sauce pan, but use what you’ve got.
While your chocolate is melting, mix together the package of ROOM TEMPERATURE cream cheese, 1 Tbsp. of vanilla and one cup of Nutella.
Whip it! Whip it good! No extra sugar needed, the Nutella makes it plenty sweet.
Add the melted chocolate to the whipped mixture, then beat it together until it’s a little fluffy. It takes a few minutes, but adding all that extra air into it will make a big, dreamy difference.
Once your mixture is all together, drop it by small teaspoons onto a lined sheet pan. Pop it into the freezer to stiffen up, then roll them into balls. {I didn’t photograph that step, but it’s gonna be messy. You’ll end up with Nutella coated gloves, but it’s SO worth it.} After your truffle centers are formed, pop them back into the freezer for a couple of hours to get good and firm.
While they’re freezing let’s do a little prep work. Finely chop the pecans. You want them in itty bitty pieces. You can do it in a food processor, but I kinda like the mindless work of chopping them. Once chopped, leave them on your board for the last step.
Now let’s work on the next layer. Melt an entire bag of caramels with the 1 Tbsp. of milk. Take the now firmer truffle centers and put them on a spoon (I used a table spoon.) Drizzle the melted caramel over it so the top side is completely coated. The bottom will be a little naked, but it’s ok, because we’re gonna cover it all up. ***PLEASE NOTE: Melted caramel is like gooey lava – it’s VERY hot so please use caution!!!***
Drop the caramel covered concoction onto the pile of chopped pecans, then sprinkle some pecans on top and cover the entire piece by rolling them around. Place each one into a mini baking cup and they’re done.
You can store them in the fridge, but I suggest bringing them to room temp before serving. So, so good!
Like Nutella candy, but don’t want the hassle? You can also try my Nutella 2 Minute Fudge.
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NanaDiana says
That sounds good! Do you know I don’t think I have ever eaten Nutella? Sad…huh? xo Diana
Gina Luker says
Oh Diana, you’ve GOT to try it! It’s heavenly! Well… if you like chocolate and hazelnuts – because that’s what it’s all about 🙂
Kim@Snug Harbor says
OMG – that looks SO good!
Gina Luker says
They are addictive – and OH so good!
Harri Davison says
These look divine! xxx
Gina Luker says
Thanks, Harri! They are decadent and delicious 🙂
The Cottage Market {Andrea} ♥ says
DIVINE AWESOMENESS!!!!!!! I just gained 10 pounds from the pictures but all worth it! Home Run my friend! Sending hugs…oh NanaDiana…my heart hurts for you…please treat yourself…one has not truly lived till one has experienced Nutella lol!!!! It’s Italian sweetness that keeps on giving! 😉
Gina Luker says
Thanks, my friend! If you make them for your daughter you’ll have to let me know 🙂
Cecilia Bramhall says
Yum, yum, yum! two of my favorite ingredients – Nutella and caramel. Covered in pecans. I may just need to try these! Thanks for sharing!
Gina Luker says
Then you’ll love them! Even my non-Nutella lovin’ peeps did 🙂
Lisa @ akawest says
Those have to be the perfect truffle. Yep, yep, I just know they are. Thanks for the recipe!
Gina Luker says
I kinda think so 😉
Thistle Cove Farm says
oh my gosh…this has all the RIGHT stuff!
LOL
Gina Luker says
I know, right? lol!
Maureen Hayes says
Can’t wait to make these!! I tried the fudge and it was awesome, but these have caramel and I love that with chocolate! Thanks for the great recipes.
Gina Luker says
These are a little harder – ok a lot harder- but SO worth it 🙂
Kathy says
Wonderful recipes can’t wait to try it!
Sue Boyer says
You can melt your chocolate in the microwave for 1 1/2 min. then stir and for 1/2 min. intervals until melted. Much easier and less mess.
For easier coating, push a round toothpick or shish kabob stick into the truffle (works if you freeze them) then coat like you would an easter egg. Hope that helps. Can’t wait to try them. I’m drooling.
Sue
Ashlee Christopher says
These look amazing! New to your lovely blog and I am totally obsessed! Thank you for sharing! I will be checking in again real soon :). It was very nice to meet you!
Have a fantastic weekend.
xox
Ash@ABpetite
http://abpetite.blogspot.com