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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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Cream Cheese Frosting

I've been using this cream cheese frosting recipe on my bundt cakes and sheet cakes regularly. I especially love it on carrot cake and banana bread / cake or cupcakes. You could also use it to frost cinnamon rolls! 

This recipe is adapted from Baked by an Introvert. I cut the recipe in half and left out the orange zest. This is enough for a good layer of frosting on one bundt cake.

cream cheese frosting from Jenny's Cookbook

cream cheese frosting on a frosted carrot cake from Jenny's Cookbook
Above: Frosted Carrot Cake

cream cheese frosting on a frosted banana cake from Jenny's Cookbook
Above: Frosted Banana Cake

Cream Cheese Frosting

Ingredients
  • 1/2 cup salted butter, softened
  • 1 8oz package cream cheese, softened (full fat - brick form)
  • 2 cups confectioners’ sugar
  • 1/2 tablespoon meringue powder
  • 1 teaspoon vanilla extract
  • pinch of salt
Directions
  1. Whip the butter and cream cheese with an electric mixer on medium speed until well combined.  Use a large bowl so the sugar doesn't fly everywhere when you add it.
  2. Add sugar, meringue powder, vanilla, and salt. Beat on low to combine (so you don't make a mess), then on high until the frosting is fluffy. 
  3. This can be used immediately on cooled cakes, cupcakes, bars, squares, or warm cinnamon rolls. Store any leftovers in the fridge.
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