Oh, truffles, darling truffles, made with hazelnut Nutella, Kahlua liquor, brownie mix, and your lovely little hands. What a dazzling, dreamy, decadent treat! Don’t stand there drooling, get started right away!
- 1 box brownie mix (I used Ghirardelli)
- Egg(s) as called for on the box
- Water as called for on the box
- Oil as called for on the box, but instead of oil, substitute melted butter
- 1/2 cup Nutella hazelnut spread
- 2 Tbsp Kahlua (optional)
- 1 pound tempered chocolate (this means chocolate “candy melts,” the kind of chocolate you use in a candy mold; I used Baker’s brand dipping chocolate)
- If available, 1/8 cup finely chopped, toasted hazelnuts to use for garnishing
Choose a garnish before you get started and have it ready in advance. I chose finely chopped hazelnuts. If that’s what you want to use, I highly suggest toasting the nuts for about 5 minutes at 350 F, because toasting takes the bitter edge off the hazelnuts. Set toasted nuts aside until it’s time to garnish.
Mix batter according to box instructions, except substitute melted butter or margarine for the oil. Bake according to box instructions, and let cool completely. When brownies are cool, trim off the “crunchier” edges from the pan of brownies, just 1/4 inch or so.
You don’t need those crispy, crusty edges, so set them aside (in your mouth). Take the remaining tender, ”middle” brownies and break them up into a large bowl. Add 2 Tbsp Kahlua into 1/2 cup Nutella and mix them together. Stir this dark, rich mixture thoroughly into the broken-up brownies, creating a uniformly dense truffle filling.
Roll into truffle-sized balls with your palms.
Put balls on wax paper and refrigerate for 10-20 minutes while you do the next few steps.
In a small, microwave-safe bowl, melt 1 pound of tempered chocolate (aka CandiQuik, candy melts, or dipping chocolate) by following the microwave instructions. Don’t overheat; I suggest heating 20-30 seconds at a time and then stirring in between heatings until smooth.
Depending on your preference, you can use chocolate (above) or white/vanilla (below).
Don’t use chocolate chips because they’re not tempered. Only tempered chocolate will give you a hard candy shell that allows you to pick up the finished truffle without getting gooey fingers.
Work one by one: Dip, allow excess chocolate to drip off, place dipped truffle onto wax paper, and then garnish. Repeat. For a dipping tool, I used a fork because the tines allowed the extra chocolate to drip back down into the bowl. As you continue dipping and garnishing, the chocolate may begin to get stiff and harder to work with; in this event, just microwave the chocolate for 20 seconds and stir until smooth again.
Once you place the dipped balls on wax paper, they will dry almost instantly, so be sure to immediately add any garnish you may want. I garnished with chopped hazelnuts, but you might instead choose to use a sprinkle of cocoa, powdered sugar, or shiny sugar sprinkles. I found the cutest mini-muffin paper cups that were the perfect size for presentation. Adorable!
So, so pretty. You’ll be tempted to pop the whole dang thing in your mouth and grab another, but I suggest savoring it in 2 or 3 long, passionate bites. Brownie truffles with hazelnut Nutella and Kahlua are sure to be a hit at any special event, or to make any event special!