Nutella - a lot of people have a love affair with this product, it's heaven in a jar...
I was first introduced to it in 2008 when my daughter Ali was studying in Spain for a semester...she was raving about it and said send care packages with Nutella...PLEASE!!!
At first, I wasn't crazy about it, but the more I bake with it, the more I love it! My first attempt was nutella brownies - they are still one of the best sellers at the Farmers Market...since I already make limoncello cheesecake, the next product was nutella cheesecake with a chocolate crust - now that is decadent!
As fall approached, I wanted to offer something seasonal at the market with nutella, fall equals pumpkins, pumpkins plus nutella - Pumpkin Nutella Bread!
Then the classic banana bread got dressed up with a little swirl of nutella - not bad!
Last but not least....it's Valentines Day next week....what could be more sinful or romantic than a Nutella Truffle? I found this one on line-there are quite a few to choose from!
1 cup Nutella
3 table spoons sweet whipping cream
1 tablespoon) rum or brandy (optional)
Chocolate sprinkles (or shredded coconut or chopped nuts or cocoa powder)
In a small saucepan heat the whipping cream just until it boils and then set aside to cool.
Melt the Nutella in a double boiler (or the microwave).
Add the rum (or brandy) to the whipping cream after it has cooled and then mix the cream and Nutella together with a fork.
Refrigerate for about an hour, then roll into balls about the size of a cherry.
I found that if I occasionally wet my hand with cold water, none of the Nutella mixture stuck to my hands.
Roll the truffles in the chocolate sprinkles (or shredded coconut or chopped nuts or whatever tickles your fancy), place in mini muffin papers.
Serve immediately or keep in the fridge until ready to serve!
Happy Nutella Day!
I will let you know how they turned out!