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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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No Torch Crème Brûlée

Crème Brûlée seems like a fancy dessert, right? Well, it's actually easier than pie. It only takes 10 minutes or less to prepare the base and you don't need a torch to get that delicious candy topping. If I can do it, you can do it!

 I will say though that the topping does turn out a little thicker than I'd like. When you're pouring it over the chilled custard it starts to harden pretty quickly so you have to turn the ramekins fast. I'll likely be investing in a kitchen torch just so I can get a thinner topping, but it's not necessary!




Above: Chilled and ready to be topped.

Above: Not dark enough yet. Keep going. It takes awhile to get the right colour.


Crème Brûlée
Adapted from Adam Ragusea
Makes 4 servings

 Ingredients
  • 4 large egg yolks
  • 4 tablespoons white sugar
  • 4 teaspoons vanilla extract
  • heavy whipping cream
  • 4 tablespoons white sugar
  • 1 teaspoon maple syrup
  • 1 tablespoon water
Directions
  • Preheat the oven to 300F. Adam says 250F but it was taking forever for me at that temperature. The 2nd time I used 300F and it was fine at 45 minutes.Place first 3 ingredients in a measuring cup and beat well with a fork. Add whipping cream until the mixture reaches the 2 cup mark on your measuring cup. Beat again until well combined.
  • Adam says there's no need to strain the mixture but I did anyway. 
  • Divide the mixture among 4 ramekins (I don't know what size mine are but they should be able to hold 1/2 of the mixture).
  • I placed my ramekins in a glass baking dish and then filled with water halfway up the ramekins. Again, this is something that Adam says is unnecessary but I did it anyway because it only took a few extra seconds. 
  • Bake for about 45 minutes. It's hard to describe when they're done. You should go watch the video. 
  • Chill in the fridge until completely cool.
  • To make the topping, add 4 tablespoons of sugar, maple syrup and water to a small pot. Mix to combine then cook over medium heat until the colour turns a deep gold. Do not stir during the process. And do not lick the spoon or stick your finger in the pot at any point. I know it's tempting but you WILL get burned. 
  • Turn off the stove and pour 1/4 of the syrup into one of the ramekins. Quickly start turning it so the syrup coats the top of the custard. Be sure to place the pot back on the burner to keep it fluid until you get them all coated. The tops will harden super fast and they're ready to eat. 
  • If you store these in the fridge, the topping with get soft but they are still equally as delicious!
  • Soak your pot in hot water and the hardened candy will wash away easily. 
Watch Adam's video here https://youtu.be/9Jja-kf5z4U - he also includes the breakdown of ingredients per custard so you can use his measurements and multiply as needed.
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