Holiday Recipe Coconut truffles with Nutella PREP: 45 MINS COOK: 30 MINS SERVING: 6 - 8 EASY A truffle is something rare and delicious, and even more so with with Nutella hazelnut spread. Small, refined coconut spheres with a soft heart. No forks and no dishes needed for the dessert, just your fingers. Ingredients 1 egg 1/4 cup granulated sugar 2 cups dried coconut flakes 1 cup Nutella® hazelnut spread
Preparation STEP 1 Preheat the oven to 350°F and place the oven rack in the middle position. Mix the egg, with the sugar and 1 1/4 cup dried coconut flakes. Form 20 1-tbsp balls, each the size of a walnut, and transfer them onto a baking tray lined with parchment paper. Bake for about 4 minutes, then remove from the oven and leave on the tray to cool, about 10 minutes. STEP 2 Carefully cut each ball in half with a small knife. Gently push thumb in the flat side of each half to make a small crater. Using a piping bag fitted with a small nozzle (about 1/8 inch), fill each crater with 1/2 tsp of Nutella® hazelnut spread and press the two halves together. STEP 3 Warm 1/2 cup of Nutella® hazelnut spread in a small glass or metal bowl set over a saucepan of boiling water. Using 2 forks, dip each truffle into the Nutella® hazelnut spread and arrange them on a plate. Roll each truffle in the remaining dried coconut flakes and place on a plate. Refrigerate for 30 minutes. Drizzle with the remaining softened Nutella® hazelnut spread.