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Preparation<br />
STEP 1<br />
Preheat the oven to 350°F and place the oven rack in the<br />
middle position.<br />
Mix the egg, with the sugar and 1 1/4 cup dried coconut<br />
flakes.<br />
Form 20 1-tbsp balls, each the size of a walnut, and transfer<br />
them onto a baking tray lined with parchment paper.<br />
Bake for about 4 minutes, then remove from the oven and<br />
leave on the tray to cool, about 10 minutes.<br />
STEP 2<br />
Carefully cut each ball in half with a small knife.<br />
Gently push thumb in the flat side of each half to make a<br />
small crater.<br />
Using a piping bag fitted with a small nozzle (about 1/8<br />
inch), fill each crater with 1/2 tsp of Nutella® hazelnut<br />
spread and press the two halves together.<br />
STEP 3<br />
Warm 1/2 cup of Nutella® hazelnut spread in a small glass<br />
or metal bowl set over a saucepan of boiling water.<br />
Using 2 forks, dip each truffle into the Nutella® hazelnut<br />
spread and arrange them on a plate.<br />
Roll each truffle in the remaining dried coconut flakes and<br />
place on a plate. Refrigerate for 30 minutes.<br />
Drizzle with the remaining softened Nutella® hazelnut<br />
spread.
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