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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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Ham and Cheddar Frolls

I had another go at the Frolls recipe. This time I went savoury with cheddar and ham. They are so good!


Ham & Cheddar Frolls
Makes 6 frolls

 Ingredients
  • 3 eggs, separated
  • 3 oz cream cheese
  • 1 teaspoon butter, melted and cooled
  • 1/2 packet Splenda
  • salt and pepper
  • 2 slices cooked ham, diced
  • 1/3 cup grated sharp cheddar
  • 1/4 teaspoon cream of tartar
Directions
  1. Separate the eggs into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. Let both sit for about 20 minutes to come to room temperature.
  2. To the yolks, add cream cheese, butter, Splenda, salt and pepper. Beat with a fork and set aside.
  3. With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
  4. With the same mixer, give the egg yolk mixture another beat until very well combined. Don't worry about cream cheese lumps. Stir in the ham and cheese.
  5. Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined. Don't over mix or you'll deflate the whites.
  6. Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Tip: I stored this batch in the fridge because of the ham and cheese. I didn't feel right about leaving it on the counter. I'll check in the morning to see how they kept. I'm looking forward to a nice breakfast of coffee and frolls.

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