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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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How to Make an Easter Bunny Cake

Last year I tried to make a bunny cake and failed so miserably that I took it apart, re-frosted it and left it plain. It was terrible. I couldn't even bring myself to take a picture of it. This year I got smart and looked up instructions! This bunny is slightly less creepy than last year.

 The first thing you need to do is bake your favourite cake in a around pan - I used a spring form. Then whip up a batch of your favourite frosting. About 1 1/2 cups should do. I'll tell you a secret - I cheated on this one. I used a French vanilla boxed mix (baked according to package directions) and a tub of icing from my friend Betty Crocker.


First, cut the cake in half.

Put a little frosting on the plate to hold the cake on, and between the two pieces of cake to hold them together. I put the top of the cake facing out since the bottom is flatter and the pieces will fit together better. Then cover the whole thing in frosting. It doesn't have to be nice, you're going to add fur later.

Cut out a notch and frost the cut areas. Eat the notch!

Toast some coconut in the oven on 350F or in a nonstick frying pan over medium heat until it looks like this. Cool completely.

Cut 1 large marshmallow in half diagonally for the ears.

These are the ears.

Cut another marshmallow in half for the cheeks.

Place the ears on top of the notch you cut out earlier. Press the cheeks onto the face and use jelly beans to make eyes and a nose. Use 2 small marshmallows for teeth .

And one more big one for a tail.

Put your coconut on a large tray so you can re-use it to fill in other parts of the bunny. Use your hands to press the coconut all over covering your bunny completely. Put the leftover coconut into a zipper bag and add a few drops of green food colouring. Seal the bag and shake it until the coconut turns green.

Use the green coconut as grass and add a few eggs for decoration . I had some coloured sugars and since the cut side of the ears were sticky I used the sugar to add a little sparkle. I also sprinkled some in the grass.

Refrigerate until ready to eat. You could make the cake a few days in advance but I would probably frost it no more than a day ahead of time.

The video on how to assemble this bunny cake is available at Allrecipes.
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