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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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Gingerbread Cookies

I love gingerbread cookies! My kids like them too. And what's a Christmas cookie platter without gingerbread people?

You can substitute corn syrup for the molasses. It won't taste like gingerbread anymore, but it still makes a nice cookie! It's hard to say how many cookies you can get out of this. It'll depend on the size of your cookie cutters.



Gingerbread Cookies
Makes about 24 cookies

Ingredients
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 egg yolk
  • 1 cup flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
Directions
  1. Beat butter and sugar on medium speed until fluffy, about 3 minutes. Beat in molasses and egg yolk until well combined.
  2. Sift the dry ingredients into the bowl and combine with a wooden spoon.
  3. Chill for 30 minutes in the fridge or 15 in the freezer.
  4. Preheat the oven to 350F and line a baking sheet with parchment.
  5. Roll out onto a lightly floured surface to about 1/4" thick. Use a cookie cutter to make your shapes then re-roll the scraps and keep cutting. Repeat the re-rolling and cutting of the scraps.
  6. Bake for just about 7 minutes or just until the edges start to brown. This will depend on the size of your cutter and thickness of your dough. Watch the cookies carefully or they will burn.  Let them cool for 2 minutes before transferring them to wire racks. Cool completely before decorating.
  7. You can make frosting using 1/4 cup icing sugar and 1/4 teaspoon milk. Add food colouring if you like. It should be a thick enough to pipe but not as thick as toothpaste. I just filled a plastic sandwich bag and cut off the tip. Let them dry completely before stacking. Even better if you put a piece of parchment between each layer of cookies.
  8. Use little candies to decorate.
Tips:
  • If you like, add 1/4 teaspoon cloves (I didn't use cloves - I'm not a big fan.)
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Comments

  1. Rosa's Yummy YumsNovember 26, 2011 at 12:37 PM

    So cute! I love those.

    Cheers,

    Rosa

    ReplyDelete
  2. sueNovember 27, 2011 at 9:55 AM

    I love a good gingerbread cookie, but have yet been brave enough to make them myself. Yours look really cute.

    ReplyDelete
  3. Becca @ Crumbs and ChaosNovember 27, 2011 at 10:01 PM

    These look delicious! I'll be featuring them tomorrow in my November wrap up of the Holiday Sweet Swap.

    ReplyDelete
  4. UnknownNovember 27, 2012 at 12:25 PM

    Are these of the soft or crunchy variety?

    ReplyDelete
    Replies
    1. JenniferNovember 27, 2012 at 8:50 PM

      I haven't made them since last year but if I remember correctly they are soft. I'll be sure to mention this bit of information in cookie recipes from now on. I think people have their preferences so it would be nice to know ahead of time.

      Delete

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