These little orange Nutella truffles/ bites are the perfect DIY festive flavoured snack, so easy to make with just four ingredients and a food processor required.
NUTRITIONAL INFORMATION
Each ball contains 139 calories, 2g of protein and 2g of fibre, and each one contains 10% of the recommended daily amount of vitamin E.
HOW TO STORE AND KEEP
Once prepared and set, store somewhere cool. Either an airtight container in the fridge or a cool, dark cupboard. Make sure they’re stored away from direct sunlight.
INGREDIENT CHOICES AND SUBSTITUTIONS
Hazelnuts – you can swap your hazelnuts for any other nut if you’d prefer to try this with something like almonds or peanuts.
No time? You can speed this whole process up and cheat a little b using a vegan Nutella alternative and adding a few drops of orange extract to that and continuing to roll your hazelnuts in that as directed below.
And if you want to make it even more orangey, you can use some orange flavoured chocolate for the outer layer or add half a teaspoon of orange extract to your dark chocolate as well.
How long you spend rolling your hazelnuts will make a huge difference to the texture of your filling. If you spend the time to roll them completely smooth and continue to blend/ process your nuts, you can get a completely smooth ‘Nutella’ style filling. If you leave more on (which is totally fine), you’ll get a slightly grittier praline truffle style texture.
ORANGE NUTELLA TRUFFLES
Bite sized chocolate orange hazelnut truffle treats.
This recipe is gluten free, dairy free and vegan. It can be soy free depending on your choice of chocolate. It does contain nuts.
Orange Nutella Truffles
Bite sized chocolate orange hazelnut truffle treats.
Course Sweets
Cuisine American
Keyword Nutella Truffle
Calories 139 kcal
Ingredients
- ½ cup raw hazelnuts
- ½ cup dark chocolate chips
- Pinch of salt
- 1 tsp orange extract
- 12 whole raw hazelnuts
- 75 g dark chocolate chips
Instructions
- Heat oven to 175c and add hazelnuts to a baking tray in a single layer. If raw, roast for a total of 12-15 minutes. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
- Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields smoothest results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
- In the meantime, heat the chocolate in a heatproof bowl over a pan of boiling water. Set aside.
- Once the hazelnut butter is creamy and smooth, add the orange extract and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or orange if desired.
- Place in the fridge for roughly 30 minutes to thicken it.
- Remove from the fridge, it should be a paste by this point. Using a tablespoon, remove a layer of the Nutella alternative, then take a hazelnut and roll the paste into a ball around it. Place on a lined baking tray, then place in the freezer for at least 15 minutes.
- Melt your chocolate for the outer shell in a heatproof bowl over a pan of boiling water, then dip each ball in the melted chocolate to coat them. Return to the fridge for them to set. It shouldn’t take long, just a few minutes, if the balls are frozen before you coat them, then store somewhere cool and dry, away from direct sunlight.
