Ingredients
Method
- Heat-treat the flour by baking at 175°C (350°F) for 5 minutes or microwaving for 1 minute, then let it cool completely.
- In a mixing bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth.
- Add milk, vanilla extract, and salt, then mix until fully combined.
- Gradually add the cooled flour and mix until a soft cookie dough forms.
- Fold in mini chocolate chips evenly throughout the dough.
- Spoon small Nutella portions onto parchment paper and freeze for 20–30 minutes until firm.
- Flatten a tablespoon of cookie dough, place frozen Nutella in the centre, and wrap the dough around it to form balls.
- Chill the truffles for 15–20 minutes until firm.
- Melt chocolate in short microwave intervals, stirring until smooth.
- Dip each truffle into melted chocolate, allow excess chocolate to drip off, and place on parchment paper.
- Let the coating set at room temperature or refrigerate briefly before serving.
Notes
Always heat-treat flour to make the cookie dough safe to eat.
Freeze Nutella portions beforehand to make shaping easier.
Chilling the dough helps create smoother, round truffles.
Use high-quality chocolate for the best flavour and texture.
Store truffles in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
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Freeze Nutella portions beforehand to make shaping easier.
Chilling the dough helps create smoother, round truffles.
Use high-quality chocolate for the best flavour and texture.
Store truffles in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.