Coconut truffles with Nutella

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!
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Ingredients
20
4
144
Ingredients
  • 1 egg
  • 50g granulated sugar
  • 150g desiccated coconut
  • 160g Nutella®
Steps
1
Step 1
  • 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)
2
Step 2
  • 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
3
Step 3
  • 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®
Et voilà!
Coconut truffles with Nutella
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