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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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Easy Tiramisu Trifle (no cooking)

Everybody loves my tiramisu. I use cream cheese instead of mascarpone because I prefer the flavour, but the choice is yours.


There are 2 types of lady fingers available in stores near me. The first one is Giant Lady Fingers which are more cakey and I prefer them because they don't absorb liquid as easily which means they don't make your final dessert too soggy.

And these ones which you really have to be quick to dip because they are like little sponges. If they absorb too much liquid the texture of your trifle will be terrible. You can use them, just be very careful with your dipping.

Easy Tiramisu Trifle (no cooking)

Ingredients
  • 36 ladyfinger cookies (about 1 1/2 packages)
  • 1 1/2 cups warm water
  • 3 tablespoons instant coffee
  • 2 8oz packages of cream cheese, softened
  • 2 cups whipping cream (I just used the whole 500ml carton)
  • 1 cup confectioners sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons white rum
  • 1 cup frozen raspberries, defrosted and drained
  • 1 cup fresh strawberries, chopped
  • cocoa powder
Directions
  1. Mix coffee with warm water and set aside.
  2. In a large bowl, beat cream cheese and sugar on low speed then once combined turn to high for 2 minutes until cheese is smooth. Reduce speed to low and add whipping cream vanilla, rum and 3 tablespoons of the coffee liquid. Once combined turn speed to high and whip until light and fluffy. It seems very liquidy at first, but trust me, it will firm up after a few minutes. Keep whipping.
  3. One at a time, dip cookies into the coffee liquid for only 2 or 3 seconds per side. Make a layer of dipped cookies in the bottom of your bowl and around the sides if you want. Add a layer of cream, then berries. Repeat layers making sure the last layer is cream. Dust with cocoa powder and chill for several hours before serving. I like to make it the night before and let it sit for at least 12 -24 hours, that way the cookies will be nice and soft. Serve cold.
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