Few better combinations exist than graham crackers and Nutella! This truffle combines the two for an irresistible bite size dessert. I have brought these to many parties and always come home with an empty plate. They are so easy to make with only 3 ingredients. Your food processor does most of the work for these aside from the end dipping process. I frequently use heart shaped molds, but can be make into any shape you’d like.
Prep Time 30 Minutes
Chill Time 15 Minutes
Total Time 45 Minutes
Servings 15 Truffles
• 1 sleeve graham crackers (about 9-10 graham cracker sheets), gluten-free graham crackers will work well also
• 1 1/4 cups Nutella
•2 boxes of Bakers chocolate (8 ounces), bittersweet or semi-sweet, or 8 ounces chocolate of choice.
• 2 ounces chocolate from above
1. Roughly break apart graham cracker sheets and place in food processor. Pulse a few times and then turn machine to low, if have setting, then high. Allow to run for ~30 seconds until you reach a fine crumb texture. Next add 1 cup of Nutella. Pulse until Nutella is well combined in crumbs. Mixture should hold together well when rolled into a ball. You will likely need another few tablespoons, up to one fourth cup more, of Nutella to reach your desired consistency. I usually use 1 1/4 cups of Nutella for my truffles.
2. Use 2 small spoons and gather 1-2 tablespoons of mixture. Roll into balls or place into plastic molds sprayed with baking spray. I use heart shape molds for mine (essentially looks like a plastic heart ice cube tray). Place in refrigerator for 30 minutes. After 30 minutes your truffles should feel firm to the touch. If not leave in for another 15-30 minutes.
3. Line a cookie sheet or large cutting board with parchment and set aside.
4. While your truffles are chilling, melt 6 ounces of your chocolate of choice. I find Bakers Bar or Ghiradelli melting wafers work best. To melt chocolate, place in a heat safe bowl over a pan of barely simmering water on stove top. This is essentially a double boiler. If preferred you may melt chocolate in the microwave on low heat in 30 second intervals on 60% power. If using a double boiler keep an eye on your chocolate and stir frequently to avoid burning. This will take about 5 minutes. Once chocolate is melted remove bowl from stove top pan -be careful as it will be hot! Add the remaining 2 oz of chopped chocolate to melted chocolate. Stir until melted. Chocolate should still be runny and thin, but if thickened up at all pop it back over double boiler to loosen it (30-60 seconds).
5. This 2 part step acts as a “loose” temper. This will help your chocolate stay hard at room temperature (not become soft). Tempering gives chocolate that wonderful “crunch” when biting into it. I do not get overly technical and measure my chocolate temperature as you would do for a true temper. This is an optional step. You can absolutely melt your chocolate all at once.
6. Now you are ready to dip! Place melted chocolate in a large mug or a glass Pyrex liquid measuring cup. It is better to dip your truffles in a tall versus wide heat proof container as it allows you to get a better coverage of the truffle when you dip. You want your truffles to be chilled but not freezing cold. If they are too cold your chocolate will tighten quickly, but if they are too soft they will not hold up well during dipping. I find it best to set out about 5 truffles at a time. Once dipped I go back to the fridge for more to ensure my last few are not too soft.
7. Drop one truffle into chocolate and completely submerge. Lift truffle out of chocolate with fork. Tap fork on side of mug to allow excess chocolate to run off. Place your dipped truffle on the parchment sheet. I find it easiest to gently help my truffle off the fork with an offset spatula. Repeat until all truffles are coated. You may need to warm the chocolate over double boiler a few times in the process.
8. After truffles are dry (should only take 10-20 min), melt any remaining dipping chocolate you have, or melt the 2 oz of chocolate listed above under “decorative layer”. Dip fork into melted chocolate and drizzle it over each truffle. You can also place chocolate into a piping bag and drizzle this way. This drizzle layer allows your toppings to adhere well. Be sure to add your toppings within about 10-15 seconds or the drizzle may harden. I usually drizzle only a few at a time and then add toppings and repeat. I top mine with chocolate covered hemp seeds, dried rose petals, cacao nibs, coconut, graham cracker crumbs, etc. The list is endless!
9. Allow truffles to set for another 20-30 min. When firm, take a small sharp knife and trim excess dried chocolate off from edges.
10. Now try not to eat them all :).
This recipe is adapted from Kelly’s recipe @ Life Made Sweeter :)!
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