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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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Individual Mocha Angel Food Cakes

This was such a nice little treat. I was baking some egg muffins for the next morning and decided I needed a little treat while I was at it, so I got creative with the angel food cake mix. 

The box says all you have to do is mix it with water, so why not mix it with other liquids? I’ve tried it with a can of pineapple and it was great! My raspberry puree was a bit of a flop and they were sticky inside, but the flavour was there. Maybe I just didn’t cook them long enough. I’ll have to try that one again.

There was actually a recipe inside the box for a mocha cake, so I adapted this recipe from there to make an individual cake. The box says that 1/12 of the mix is a serving, and each serving is 38grams. So to make 1 serving, I weighed 38grams. That’s a scant 1/3 cup of mix.




Individual Mocha Angel Food Cakes
Makes 1 serving

Ingredients
  • 38grams angel food cake mix (a scant 1/3 cup
  • ¼ teaspoon unsweetened cocoa powder
  • ¼ teaspoon instant coffee granules
  • 1 ½ tablespoons water
  • ¼ teaspoon vanilla extract
  • 1 tablespoon milk chocolate chips
  • Sprinkles (optional)
Directions
  1. Preheat the oven to 400F and spray a ramekin with cooking spray.
  2. In a small bowl, whisk together the cake mix and cocoa.
  3. Mix together the coffee, water and vanilla until the coffee is dissolved. I did this in a little shot glass.
  4. Combine the dry mix with the wet and pour into the prepared ramekin. Bake for 10-15 minutes or until firm. It shouldn’t be sticky. Place the chocolate chips on top and leave it in the oven for another minute. Once you remove the cake, you can spread the melted chocolate chips over the top. Add sprinkles if you like.
  5. Allow to cool before serving. It came out of the ramekin no problem.
  6. I’m going to try making lemon poppy seed sometime this week so stay tuned to see how it goes. And my friend is going to make it with canned peaches tonight. I may not get a picture of hers to share, but if she reports back to me that it worked, I’ll buy a can of peaches and try it myself.
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