I can’t believe we’re almost halfway through the year, and I haven’t posted a Nutella recipe yet.
Dear friends, I’m sorry.
It’s time I make it up to you with these Dark Chocolate Nutella Cherry Truffles.
These are no bake, silky, decadent little truffles, studded with dried cherries that plumped up from being soaked in orange liqueur. You read that right: cherries soaked in orange liqueur.
Remember when I made double chocolate cookies with boozy cherries? Back then, I soaked the cherries in brandy. This time, I soaked them in Cointreau. I’m no stranger to soaking dried fruit in liqueur, or baking with rum and other kinds of alcohol. But this recipe doesn’t require any baking, and unlike this other dessert:
These Nutella truffles don’t contain egg yolks, so you don’t have to be scared.
But they are dangerous though.
They’re dangerous because you might be tempted to keep them all to yourself instead of sharing with friends and family. Don’t do that. Share these little babies. Once you hear “these are better than Lindt truffles” and other compliments and lots of lip smacking and finger licking, then you’ll know you did right.
Using really good quality dark chocolate (in this case, I used Guittard semi-sweet chocolate chips) makes these truffles taste elegant, and the cherries soaked in orange liqueur impart a sophistication I rarely associate with Nutella.
But let’s be honest: sophisticated or not, it’s hard to go wrong with any dessert that involves Nutella.
I may have gone a little bit overboard with the liqueur (I added more Cointreau to the actual ganache), so these truffles didn’t set properly. When I scooped out portions to roll into balls, they were still wet but pliable. I did a generous sprinkling of dark chocolate cocoa powder, then kept them in the fridge until ready to serve to guests (or to myself, at midnight, to console myself after watching that devastating episode of Game of Thrones). They may look rustic, but boy oh boy, these truffles are pretty terrific.
Dark Chocolate Nutella Cherry Truffles
1/2 cup dried cherries
1/4 cup orange liqueur (I used Cointreau)
12 oz dark chocolate chips
1 cup heavy cream
1/2 cup butter, diced
1 cup Nutella
1/4 cup dark chocolate cocoa powder
Soak the cherries in the orange liqueur for at least an hour.
In a shallow baking dish, combine the butter and chocolate chips in a medium bowl.
In a small saucepan, heat the cream over medium heat. Right before the cream begins to boil, remove saucepan from heat and pour cream over the butter and chocolate chips. Let it sit for 2 minutes, then slowly whisk together until smooth and shiny.
Fold in cherries, including any leftover orange liqueur. Cover in plastic wrap and refrigerate for 2 hours, or until firm.
Scoop into 1 inch balls and place on top of parchment paper. Sprinkle with cocoa powder (or dip each ball in cocoa powder). Refrigerate until ready to serve.
Note: the pictured truffles are from the chocolate ganache being chilled for just about an hour, and the truffles were still a little wet. I made another batch after the ganache has chilled for a couple more hours, and they were much easier to form into balls. Alternatively, you can just slice them in 1 inch squares (like mini fudge squares) if you don't want to go through the trouble of rolling the truffles into balls.
I hope you forgive me for letting six months go by without posting a Nutella recipe, but I’m pretty sure these truffles make up for the (temporary) Nutella absence this year. And if you’re hankering for more Nutella desserts, I have plenty:
- Nutella Fudge with Espresso Salt
- Nutella Banana Pudding
- Nutella Cake Balls
- Mini Blackberry Fudge Squares
- Crunchy Top Brownies
- Salted Nutella Rice Crispy Smores Bars
- Dark Chocolate Citrus Brownies with a Cream Cheese Swirl (I used an olive oil-based chocolate hazelnut spread in the original recipe, but it’s easy to substitute Nutella)
Have you ever made chocolate truffles? I went to a chocolate-making class once and really enjoyed the whole process – and the fruits of our labor!