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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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Sun-dried Tomato and Roasted Red Pepper Cheese Ball

Sun-dried tomato & roasted red pepper cheese ball.

I made this for my daughter's 4th birthday party. It was a huge hit! I was going to add fresh chives but the store I went shopping at didn't have any. Maybe next time.

We went with a Mickey Mouse theme for the party so I decided to do the Mickey Mouse Clubhouse cheese ball. I used paprika to make the ball red. Chili flakes were an option that I didn't think the kids would appreciate and I couldn't think of any other red food that would be good for coating a cheese ball.

I cut Mickey's head out of two layers of craft foam and attached some toothpicks between the layers with glue. It stuck into the top of the cheese ball perfectly.

The roasted red peppers and sun-dried tomatoes both came packed in oil so I drained and blotted them with paper towel before chopping them.



Sun-dried Tomato and Roasted Red Pepper Cheese Ball
Makes 1 cheese ball

Ingredients
  • 1 8oz brick of cream cheese, softened
  • 1/3 cup finely minced sun-dried tomatoes
  • 1/3 cup minced roasted red pepper
  • 1 cup finely grated sharp cheddar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon mustard powder
  • paprika
  • crackers for serving
Directions
  1. Mix all ingredients together except for paprika. I put on some (new and clean) rubber gloves and used my hands. It was the easiest option to get everything mixed well. I was able to roll the mixture in a ball, but if yours is too soft, put it in the fridge for 20 minutes to firm up a bit, then roll it in a ball and coat the whole thing with paprika. Refrigerate until ready to use. I recommend making it 2 days in advance. This is what I did and it was perfect.
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