So, ya wanna make candy?
Specifically chocolate candy?
Like, just chocolate? That’s like candy? But really chocolate?
How about Nutella chocolate sorta candy but really just chocolate that’s not really candy?
Apologies people… I am coming off of a lot of baking lately and I have sugar brain. You know…foggy brain/crazy brain/sugar brain…same diff.
In less than a week, I have made (aside from regular day-to-day cooking), 100 Nutella banana loaves, 1500 frosted cupcakes (with a bit of help) and 800 Nutella truffles.
It wasn’t easy, but it was for a great cause – “A Life For Elisa” benefiting the Sanfilippo Foundation – which you will hear more about in an upcoming post.
But, more about all of this baking. I discovered a way to make simple truffles. I had to post this crazy easy recipe because I generally don’t make truffles. You know why? Waaaait for it…I have really good circulation!
I know, what?
Well, when you make candy, the worst thing is to have warm hands because everything melts before you get a chance to form it perfectly…and that, people, is my problem in a nutshell.
I did try the normal way (the recipe below was cooled completely and then scooped, rolled and then rolled again in crushed hazelnuts)…
They were pretty, but a pain in the you-know-where to make. And, of course, it seemed when I was right in the middle of it all, everyone needed my help.
“Mom, can you get the phone?”
“Mom, someone’s at the door”
Suz, can you grab the end of this table for me?”
And when you have more chocolate on your hands than in your bowl, this is a problem.
So, why not pour them into mini (I mean teeny) muffin liners and then pop a whole hazelnut on top of each one? Well, what an epiphany I had…and not one drop of chocolate was wasted.
Look at how pretty!
And with the sun shining on these beauts!!
- 3 cups measured in a dry measure) good quality chocolate chips
- 1/4 c butter
- 1 cup cream
- 1 cup Nutella
- 1 tsp vanilla
- 60 whole hazelnuts
- small candy wrappers (like teeny muffin tins)
- In a large stainless steel bowl, place all ingredients (except hazelnuts and paper liners) in a bowl.
- Microwave on high for 2 minutes (or, alternatively, melt over a double boiler)
- Take bowl out of the microwave and stir vigorously for about 1 minute; the bits of chocolate should melt, but if it doesn’t, microwave for another 30 seconds and stir until smooth (if using a double boiler, just stir over the simmering water – remembering to make sure that the bottom of the bowl doesn’t contact the water – until everything is melted and smooth).
- Pour into small paper wrappers and top with a hazelnut
- Chill for an hour or so and then serve (they can be frozen too).
- Enjoy …like immensely enjoy!!