People who start fantasizing at the thought of chocolates cannot stop themselves from getting Nutella treat. There are various Nutella Snack And Drink recipes easily available that you can prepare them at the comfort of your home and enjoy this delicious treat with your family. Serving Nutella Snack And Drink is also a way of entering the hearts of your near and dear ones and making a good impression on your neighbors and friends.
You can try out making the Nutella Truffles at home. It is one of the easiest desserts that can be prepared even by a layman as it involves no baking or cooking. The truffles can be prepared in three different lip smacking ways – coconut, gingerbread and fruit and nut.
The Nutella fruit and nut truffle is prepared with pistachios and raisins, while the coconut nutella truffles are said to have moist coconut shreds that complement with the hazelnut flavor of the Nutella. The Gingerbread version is said to have crushed gingerbread snaps that tastes amazing with the chocolate.
Ingredients
400 gm Nutella
350 gm dark chocolate
¼ cup pistachio nuts, chopped and unsalted
¼ cup raisins
1/3 cup sweetened desiccated-coconut
1/3 cup of gingerbread crumbs
1 cup of whipping cream
First chop the baker’s chocolate coarsely. Put some aside for later use. The remaining chocolate is to be put in a large bowl. Take whipping cream in a small pot and heat in low flame until it bubbles and simmers. It is to be continuously stirred to avoid burning. Next pour the cream onto the chocolate in the bowl and stir it until smooth. Nutella is to be added and blended for another four to five minutes. Then the mixture is to be kept in the refrigerator for an hour.
In the meantime, prepare with the rest of the ingredients. Lay out the pistachios and raisins for the ‘fruit and nut’ truffle. For gingerbread truffles, blend the gingerbread snaps in a mixer. And keep the desiccated coconut ready for the coconut truffle.
After cooling the chocolate mixture, divide equally into 3 bowls. Add the raisins and chopped nuts into one bowl and mix well for ‘fruit and nut’ truffle. Two thirds of coconut to second bowl and mix it for coconut truffle and two thirds of crumbs into the third bowl and mix for the gingerbread truffle.
Now cool all the 3 bowls for an hour. Melt the remaining chocolate for around 2 minutes. Now take out all the three bowls. For ‘Fruit and nut’ truffle’, take some chocolate and roll into small ball. Dip it into melted chocolate and sprinkle chopped nuts to its top. Keep it in the baking tray. Similarly for the ‘Coconut Truffle’, roll and dip it into chocolate and pour the remaining coconut and coat well. Keep it in the baking tray. Lastly, for the ‘Gingerbread truffle’, repeat the same procedure and put gingerbread crumbs on the top and keep in the baking tray. Cool all the truffles in the refrigerator for around 2 hours and serve at room temperature.
