Nutella truffles

I'm supposed to be studying for my Psychopathology midterm that is Wednesday, but I haven't started. You know how people procrastinate by cleaning their rooms, doing errands, and, like, hanging out with friends? Yeah I bake. I super bake. I bake until the cows come home. It's both therapeutic and kills time.

I mean, it's actually pretty good for everyone involved. My housemates get to eat truffles, I get to eat truffles, and everyone's stress levels go way down. Obviously a win-win. As for the exam itself, we'll see how that goes. I should start that now. Slash tomorrow...

For the truffles:

8 ounces cream cheese, softened
3 cups confectioner's sugar
1 3/4 cups semi-sweet chocolate chips
1 cup Nutella
2 teaspoons vanilla
1/4 teaspoon instant espresso (or 1/2 teaspoon instant coffee) powder
a pinch of salt

For the coating:

1/3 cups walnuts, finely chopped
3/4 cups confectioner's sugar
3/4 cups cocoa powder

Melt the chocolate chips in a microwave in 30 second intervals, stirring in between each time until the chocolate is smooth and melted (heating in intervals will ensure you don't burn the chocolate). Set aside.

In a large bowl using an electric mixer, beat together the softened cream cheese and 1 cup of the confectioner's sugar. Next, beat in the vanilla and espresso powder. Add the melted chocolate and Nutella, beat until smooth. Last, add the remaining 2 cups of confectioner's sugar and beat on medium speed until everything is combined. Place plastic wrap on top of the mixture and put in to the refrigerator to set for about 2 hours.

Once the truffles have set, use a melon baller to scoop the mixture and shape into balls. Coat a third of the recipe in the chopped walnuts, a third in the confectioner's sugar, and a third in the cocoa powder. Store in the refrigerator for up to a week.

Recipe adapted from Friend Tiffanie by me!

Gingersnap cookie dough truffles

Mmmm, 3 days until Christmas! That means more holiday baked goods for the Fennel family YAAY. Yesterday my mom, sister, and I went over to our family friends' house and had ourselves a little sweets-making party (we also made this Peppermint Bark and these Salted Chocolate Caramels!). It was so nice to spend the afternoon baking with 4 girlies, listening to Akon and Moby (great combo, eh?) while little Maeve showed us her hip hop moves. Great success.


For the truffles:

1 cup white chocolate chips
3 tablespoons light corn syrup
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup confectioner's sugar
1 cup very finely chopped walnuts
2 1/2 cups gingersnap crumbs, pulsed in food processor until crumbly*
1/2 cup granulated sugar

In a large microwave-safe bowl, melt the white chocolate chips in 20 second intervals, stirring between each heating as to not burn the chocolate. Once melted, whisk in the corn syrup, evaporated milk, and vanilla extract. Set aside.

In a second bowl, combine the gingersnap crumbs, powdered sugar, spices, and salt. Pour the liquid mixture into the bowl and stir until combined. Lastly, add the chopped nuts.

Lay a sheet of plastic wrap over the top of the mixture and pat down to remove air. Refrigerate for 1 hour, until the dough is nearly hard when you touch it. Roll the dough out into teaspoon-sized balls and dip into the granulated sugar to coat them. Place on wax paper and refrigerate for another 30 minutes. Voilà!

*I chose Whole Foods brand gingersnaps because they are super spiced and I figured it would counter the sweetness from so many of the other ingredients. But if you're making these truffles for kids, or you don't like spiced things, don't use this brand! It's super spicy! In that case, any old brand of gingersnaps will do.

Original recipe can be found here.