Truffles are so good but they’re a pain to make. These sliceable bites provide the richness of a fudgy brownie crossed with the decadence of a truffle, minus any tedious rolling or dipping. I didn’t know what to make with the remaining Nutella after the Nutella Cinnamon Rolls but I started thinking truffles. And promptly talked myself out of that idea. I just don’t have the patience to melt chocolate with heavy cream, wait for it chill for a few hours, only to have to roll out dozens of little balls, which each require being dipped in melted chocolate or dredged through cocoa powder. No thanks. I am the queen of bars and desserts-in-a-pan and decided to incorporate my fondness for Nutella Brownies with no-bake truffles that are pressed into a pan and sliced rather than rolled. Such a time-saver. The batter comes together in one bowl in five minutes and they can easily be kept vegan and gluten-free.
To make the bites, combine Nutella, softened butter, confectioners’ sugar, cocoa powder, one-quarter cup flour, and stir until combined. Those ingredients are the fundamentals in chocolate slice-and-bake-style shortbread cookies, but my theory is why bother baking cookies if I can have something that tastes like a cross between chocolate-cookie cookie dough, a fudgy brownie, and a truffle. I’m sure you understand. The dough is thick, dense, and will seem quite wet. Add additional flour, one tablespoon at a time and only as necessary, in order to take it from wet and sloppy to smooth and malleable. One or two tablespoons can make the difference from gloppy to crumbly. When judging dough consistency, ask yourself, could I pack this into a pan and slice it into bite-sized pieces that will hold their shape? Depending on your answer, play with the flour ratio in small amount. If you happen to over-do it, adding a touch more Nutella will re-moisten it. I used one quarter cup plus two tablespoons of flour.
Fold in the chocolate chips and transfer mixture to a foil-lined and sprayed 8-inch square pan. If you have a 6-inch square pan, it’s ideal and use it, but most people don’t. Therefore, it’s important to note that the mixture should cover only two-thirds of the base of the pan, leaving approximately a two-inch bare margin. Don’t spread it over the entire surface because the truffles will be thin and flat. I want something that I can really sink my teeth into and prefer thicker bites, which is why using only a portion of the pan is advantageous. Allow the mixture to set up in the refrigerator for at least two hours before slicing and serving. The bites are rich, as anything would be made with Nutella, butter, sugar, and two forms of chocolate is, so I slice them on the smaller side. These are truffles after all, a rare treat in which I’ll concede bigger isn’t better.
The dark nuggets will keep for many weeks in the refrigerator or freezer. I store them in the freezer here in Aruba and they never freeze solid, thanks to the butterfat and Nutella. I recommend storing them in either the refrigerator or freezer not only because there’s butter in them, but because dark, rich, and fudgy desserts taste better and more decadent when served chilled. Remarkably, they stayed quite firm even in my 88F degree hot and humid Caribbean kitchen, a welcome change from most other chocolate treats that tend to melt in minutes. In more normal climates, you could likely keep them sitting out for many hours before they’d soften much. Although they’re sweet, they’re not overly sweet treat like traditional fudge tends to be. There’s just one-half cup confectioners’ sugar added to the entire batch, and it’s done for both bulking the batter, drying it out, and offsetting the bitterness of unsweetened cocoa powder. What the bites lack in sugary status, they make up for in richness and creaminess thanks to both the butter and Nutella, which also adds a hint of hazelnut flavor. They’re dense, very chocolaty and fudgy, which is how I like my brownies. They’re much more fudgy like brownies than like actual fudge, which tends to be far too grainy and sweet for my liking. The chocolate chips in every bite boost the chocolate intensity and add welcome texture.
Part no-bake fudgy Nutella brownie, part rich chocolate-cookie cookie dough, and part decadent truffle.
It’s dangerous that they’re a five minute project.
Related Recipes:
Fudgy Nutella Brownies with Cream Cheese Frosting – You’ll never need a boxed brownie mix again after trying these. I use this brownie base as a jumping off place for all my brownie recipes. It comes together faster than a boxed mix and tastes infinitely better and richer. This version is swirled with Nutella prior to baking and a thick layer of cream cheese frosting is added before serving Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
No-Bake Vanilla Cake Batter Chocolate Truffles – Vanilla cake batter in the middle that’s coated in chocolate, perfect for the holidays or to set out at parties any time and one of my most pinned recipes
Nutella & Peanut Butter Graham Bars with Chocolate Frosting (No-Bake) – Nutella, peanut butter, and chocolate are paired with buttery graham cracker crumbs to create dense, sweet, rich, fast and easy bars
Chocolate Covered Oreo Balls (no-bake) – Crushed Oreos, mixed with cream cheese, and coated in chocolate make for a rich, decadent, and very chocolaty treat that are especially popular around the holidays Do you like truffles or make them? Or make anything with Nutella?
White Chocolate Cookies & Cream Fudge – A white chocolate-based fudge that’s stuffed with chopped Oreo cookies and white chocolate chips. Easy, rich, smooth and creamy
Nutella Cinnamon Rolls with Vanilla Glaze – All the glory of homemade cinnamon rolls filled with luscious Nutella, with none of the work. They’re ready to go from start to finish in 15 minutes, thanks to a handy shortcut
Tell me about your favorite recipes. Thanks for the Vanilla and Chocolate Stevia Giveaway and the Two Vegan Cookbooks Giveaway entries Merry Christmas!
