Friday, December 12, 2014

Nutella cake truffles (modifications from the original recipes)

Jon's favorite dessert is Nutella. Nutella crepes, Nutella on toast, Nutella straight from the jar, Nutella Burritos. No matter how it comes, he loves it. So for Valentines Day, I have been trying to brainstorm a dessert that he will absolutely love. And of course, it will have Nutella in it. I was browsing the Internet for some ideas, and I found Nutella cake truffles. I made some modifications from the original recipes I saw.
I realized I had some leftover white chocolate and chocolate cake pieces from a some cakes I made a few weeks ago. Anytime I have leftover form baking (broken cookies, trimmed cake pieces), I always throw them in a zip lock bag and freeze. You never know when you may want to top your ice cream with some chocolate chunk cookie crumbs, or make these truffles from some leftover cake. So I just took he cake pieces out of the freezer and crumbled half of them in 1 bowl, and half in another. So the white and dark chocolate cake were mixed together. I did give the recipe for making it from start to finish here, not using random leftovers.

1 box Dark Chocolate cake mix (cook as directed on box for 13 X 9 cake)
1 cup peanut butter (ghetto kind, Skippy, JIFF, something like that)

Peanut Butter and Nutella Cake Truffles

1 cup Nutella
9 oz. milk chocolate
9 ounces white chocolate
4 tbsp vegetable oil
red and pink sprinkles

1. Bake cake according to package directions. As soon as cake is cooled, split the cake into two halves and crumble each half into 2 large bowls.

2. Mix each bowl of crumbled cake thoroughly with peanut butter in one and Nutella in the other. Roll each mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 40 small balls). Chill for several hours (you can speed this up by putting in the freezer).

3. In a double boiler, melt milk chocolate and 2 tbsp vegetable oil. Stir occasionally to help the melting process speed along. Do the same for the white chocolate in another double broiler.

4. When milk chocolate is completely melted, roll peanut butter balls in milk chocolate (I picked up the balls with a fork and dipped them in the chocolate) and lay on wax paper on a baking sheet. If you chose to decorate with sprinkles, immediately sprinkle the balls after you have rolled them in chocolate. Place in the freezer. And roll nutella balls in white chocolate.

For the 2 of us, we will not be able to eat the whole batch. I take that back. We very happily would eat the whole batch. But then our stomach's would hate us. So, the leftovers will go in the freezer. We can take them out later for another date night, quick dessert, or for some entertaining.

A great part of this dessert is also how cheap it is.
1 box cake mix $1
Nutella $3
Peanut Butter $2
Chocolate $2
White Chocolate $2

$10 for these amazing truffles that will last for more then 1 dessert. Can't beat that.

And Jon loved it!

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