Tipsy Nutella Balls

Nutella Balls

There is a Nutella craze in the U.S. right now. I learned to love the chocolate hazelnut spread while living in Europe, and was surprised when I returned to the states to see Nutella commercials and jars lining the shelves of nearly every grocery store.

As I was planning my 2011 treat boxes, I was about to make rum balls or bourbon balls, and then it hit me. I could boost these drunken morsels with a hit of Nutella. And I didn’t stop there. I replaced the traditional chopped pecans with chopped hazelnuts.

And bye-bye rum and bourbon, this candy called for Frangelico, a hazelnut liqueur produced in Canale, Italy, less than 10 miles from where Nutella is made.

The result far exceeded my expectations. The buttery, earthy hazelnuts blend so nicely with the smooth, creamy chocolate and the crisp vanilla wafers. This candy will be in my treat boxes for years to come.

Tipsy Nutella Balls

Yield: 40 balls

Tipsy Nutella Balls

Ingredients

  • 3 cups (1 box) vanilla wafer cookies
  • 1 ¼ cups chopped hazelnuts
  • ¼ cup Nutella
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2/3 cup Frangelico (hazelnut liqueur)
  • 1 bag chocolate chips

Crush the vanilla wafers in a food processor. Transfer into a large bowl.

Add 1 cup hazelnuts, Nutella, powdered sugar, cocoa powder and Frangelico and mix, until moistened.

Melt the chocolate in a double broiler or microwave.

Scoop out about a tablespoon of the mixture and roll it into a one-inch ball. Continue rolling balls until all of the dough is used.

Dip the balls into the melted chocolate and place on a wax paper-lined baking sheet.

Sprinkle the remaining chopped hazelnuts on top.

Place the pan in the refrigerator to allow the chocolate to harden.

Can be stored at room temperature in an airtight container for 2-4 weeks.

http://www.zestuous.com/2011/12/tipsy-nutella-balls/

 

7 Comments

  • Michele says:

    Hi!

    I am about to make this recipe, and want to know if I can make it without the nuts?

    Would I just substitute the amount of nuts with crushed cookies, or would I just make the recipe as is, but without the nuts?

    Thanks!

    • zestuous says:

      Michele,
      Doing an equal substitution might make the balls too dry because, unlike the nuts, the cookies will absorb moisture. Try using 1/2 cup crushed cookies in place of the nuts and test the consistency. If it’s too wet to roll into balls, add a little bit more cookie crumbs in 1/4-cup intervals, until the dough is still moist, but not sticky.

  • Michelle says:

    We have a restaurant here in New Orleans that makes all sorts of crepes. My Favorite is called the Black and Gold. Nutella and banana! It is so yummy. I also put Nutella on my peanut butter sandwiches instead of jelly!

  • Kathy Steger says:

    OH WOW. These look amazing. Can’t g wrong with Nutella and Frangelico. 🙂

  • Anna says:

    Frangelico is becoming a new favorite of mine. Just a little amount and it gives my baked treats a new twist. Anything with Nutella is always amazing. Have to make a batch of this now! Thanks for this awesome recipe!

  • ~kim says:

    chocolate and hazelnut anything and I am all over it~ thanks for the recipe! cannot wait to dive into making these~!

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