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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Poached Pears with Raspberry Sauce

You can sweeten this recipe with honey or sugar if you want, but I like it just the way it is.

 Straining the sauce is optional but not necessary if you don't mind the raspberry seeds. If you want to get even fancier, remove the skin and poach the pears whole with the stem on. They'll look really pretty on the plate.

Poached Pears with Raspberry Sauce
Makes 6 servings

Ingredients
  • 3 medium pears
  • 1 cup orange juice
  • 1/2 cup water
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries
  • 6 tablespoons Cool Whip (regular)
Directions
  1. Peel the pears, then cut them in half and remove the core with a melon baller. Remove the stem with a knife.
  2. In a nonstick pot, combine the juice, water, cinnamon stick and vanilla and bring to a simmer over medium high heat. Add the pears and reduce the heat to medium. Simmer for about 15-20 minutes until pears are tender (stick a knife in them). Remove the pears with a slotted spoon and set aside. Remove and discard cinnamon stick.
  3. Add the frozen raspberries to the pot and continue to simmer until the sauce has reduced to a syrup. Add the pears back just to coat then transfer to serving plates. Top each pear with 1 tablespoon sauce and a dollop of Cool Whip.

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