Coconut truffles with Nutella® hazelnut spread

Coconut truffles with Nutella hazelnut spread
Finger food for Christmas!
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. Delicate Christmas nibbles? Yes, please!
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 cups dried coconut flakes
  • 1 cup Nutella® hazelnut spread
Step 1
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
    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
    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.