Coconut truffles with Nutella®
Finger food Christmas allowed
A truffle is something rare and delicious, and so it is for these truffles with Nutella: small, refined spheres of coconut with a soft heart. No forks and no dishes needed for the dessert, just your fingers. Delicate Christmas nibbles? Yes, please!
INGREDIENTS for 20 servings
1 egg
50g granulated sugar
150g desiccated coconut
160g Nutella®
METHOD
Preheat the oven to 170°C (340°F) and position the baking rack in the middle of the oven
Mix the egg with the sugar and 90g of the desiccated coconut
Roll out 20 little balls of small walnuts size (10g each) and transfer them onto a baking tray lined with baking paper
Bake for about 4 minutes, then remove from the oven and leave on the tray to cool down (about 10 minutes)
Carefully cut each ball in half with a small knife
Slightly push your thumb in the middle of each half to make a little hole
Using a piping bag fitted with a small nozzle (about 2 mm), fill in each ball with 3g of Nutella® and close by pressing the two halves together in your hand
Soften 100g of Nutella® in a small bowl set over a pan of boiling water
With 2 forks, dip each truffle into the Nutella® and arrange them onto a plate covered with baking paper
Refrigerate for 30 minutes and then roll in the remaining desiccated coconut
Drizzle with the remaining Nutella®
