Recycling? Me? 😉 Trust me though, this is the kind of recycling even the most notorious climate change denier can get behind. Remember last week when we made those peanut butter sandwich cookies with the chocolate hazelnut spread? Yeah, they were gone so fast that they’re barely a twinkle in my eye still either. Fear not however, because if you actually made them and followed my instructions, you likely also ended up with some knock-off Nutella leftover. I sincerely hope that you did not decide to be a crazy person and just throw it out though. That would just be a crying crying shame. Instead, you can do what I did which was turn them into magical truffles. But unlike the magic beans of Jack and the Beanstalk fame, your mama likely won’t be furious with angry rage at you for having traded the last of your worldly goods for them….ok, that’s probably not true. Luckily however, you don’t need to pay a badgillion dollars and endanger your family’s future welfare to partake in these babies.
You may or may not remember me mentioning how I’d made the spread thicker than your traditional Nutella because I wanted it to hold it’s shape in the cookies and not go oozing out all over the place at any temperature less than super refrigerated. Side benefit of this was that they were essentially the perfect ganache-like consistency. Now I don’t know about you, but when I hear the word “ganache”, it immediately conjures up images of smooth velvety truffles dancing in my head. What better way to use up leftover Nutella knock-off sandwich cookie spread then to create delicious spheres of awesome?
Now I’ll admit that part of the creation of these came from laziness, but also genius. I started thinking about how I didn’t really feel like tempering chocolate, but I also wanted these to have a coating that would be reasonably solid at room temperature. This in turn reminded me of these snowball cookies that I make which I dip in an icing sugar-amaretto glaze before coating in toasted coconut. Why couldn’t I just do something similar for these truffles? I started googling “glaze coated truffles” to see if anyone could tell me a reason why I shouldn’t be doing this (because I apparently care what the webisphere thinks of me). Guess what I found? Nothing, that’s what. I did not manage to find even one mention of anybody dipping truffles in glaze before rolling them in the coatings of their choice. The closest thing I could find was people dipping cake balls in glaze first. Cake ≠ Truffles (in case there was any confusion on that one). Could it be? Could I have thought of something that my 2 minutes of research “proved” that no one had thought of before? This definitely needed to happen now. Replace Amaretto with Frangelico, and these glaze-coated chocolate-hazelnut truffles were born.
I only did a thin layer of the glaze (because obviously it’s pretty sweet and I didn’t want it to be overkill), and could not have been happier with how these turned out. Lesson learned this week? If anyone ever tries to tell you that there’s no glazing in truffle making, feel free to dump a bucket of glaze over their head and shove them into a pit of red ants….or you could just give them one of these truffles (that might also change their minds 😉 ).
Yield: 3-4 dozen truffles
- 1/2 cup toasted hazelnuts
- 2/3 cup cane sugar
- 1/3 cup coconut oil
- 1/2 cup almond milk
- 1 cup chocolate chips
- 1/4 cup cocoa
- 2 tablespoons icing sugar
- 1/4 cup coconut milk powder (or soy milk powder, or omit completely, and just add a bit more cocoa and icing sugar to compensate)
- 1 cup icing sugar
- 1 tablespoon coconut oil, melted
- 2-3 tablespoons Frangelico or other hazelnut flavoured liqueur
- 1/2 cup toasted hazelnut meal (I just ground toasted hazelnuts in my coffee grinder), or finely chopped toasted hazelnuts
- In a food processor, combine the toasted hazelnuts and sugar and pulse until combined.
- On medium heat in a medium sized sauce pan, combine the coconut oil, almond milk and chocolate chips. Stir until chocolate chips are fully melted. Stir hazelnut sugar mixture into your chocolate mixture and cook for another minute or two to let the sugar melt.
- Return mixture to your food processor and add in the cocoa, icing sugar and coconut milk powder. Blend for a few minutes until mixture is completely smooth. Allow to cool in the refrigerator until completely cooled (a couple of hours or up to overnight).
- Line a baking sheet with wax paper and remove chocolate hazelnut mixture from the fridge. Scoop out a tablespoon of mixture and roll into a ball before placing on wax paper lined baking sheet. Continue until all of mixture is used up. Place in the refrigerator for at least 30 minutes.
- Place 1/2 cup hazelnut meal (or chopped hazelnuts) in a small bowl.
- In another small bowl, stir together the icing sugar and coconut oil. Slowly add the Frangelico, only adding enough to make it a slightly runny glaze consistency (you don’t want it too liquidy, but it needs to be liquidy enough for dipping).
- Remove truffles from the fridge. Dip truffle in glaze, then roll in hazelnut mixture before placing back on wax paper lined baking sheet. Continue until all truffles are coated. Return to the refrigerator to firm up.
- Store in a sealed container in the refrigerator.