Sweets for Your Sweet: Salted Chocolate Truffles

Salted Nutella Truffles

I love truffles, and not the kind Italian pigs dig up, which I am sure are lovely too, but I’m talking chocolate truffles. I love truffles almost as much as I love cheesecake, and you all know how much I like that! It has its own category on Dianne’s Dishes! It’s a deep love, an abiding love, an all encompassing obsession. In short I love me some truffles!

I also love Nutella. It’s a recent love, but it’s a strong love. Chocolate and hazelnuts? What’s not to like?? I also love sea salt. Do you see a pattern forming here? Truffle? Check! Nutella? Check! Sea salt? Check! This is the collision of the perfect truffle/Nutella/sea salt storm!

Truffles are really easy to make. You’ve got a creamy center, dipped in chocolate, and then for added pizazz sometimes you even drizzle/sprinkle something on top of that. Truffles are big on wow factor, yet simple to create. They are perfect for a little gift, such as for Valentine’s Day, for that person in your life who is a chocolate lover like me. I know you have one of those, don’t we all?

One word for you….


Say it with chocolate. You’ll be glad you did! Heck, they’ll be glad you did too! ;oP

What You’ll Need:
1 – 13 ounce jar of Nutella
1/2 teaspoon of sea salt
1 – 14 ounce can of sweetened condensed milk
1 1/2 cups of powdered sugar
1 package of semi sweet chocolate chips
1/4 cup of coconut oil
1 cup of 60% cacao bittersweet chocolate chips
1 tablespoon of coconut oil
Coarse see salt (Note: I prefer either fleur de sel or Celtic sea salt for this. This go round I used the Celtic variety.)

In a large bowl stir together Nutella, sea salt and sweetened condensed milk, until thoroughly mixed. Next add the powdered sugar and stir until “dough” forms.

Scoop out “dough” with a tablespoon and roll it between your hands to form a ball. Place on a baking sheet that has been lined with parchment paper or a silicone baking sheet:

Salted Nutella Truffles: Ready for the Freezer

The balls will flatten out a bit due to the heat of your hands, but don’t worry. You’ll be freezing them for a bit and this will sort itself out.

Freeze Nutella balls for 30 minutes.

Ten minutes before you remove the Nutella balls from the freezer, place semi sweet chocolate chips and 1/4 cup of coconut oil in a microwavable glass bowl and microwave on 20 second intervals, stirring between each one, until chips are melted.

Remove Nutella balls from the freezer and rolls them between your hands to make them more round:

Salted Nutella Truffles: Making Nutella Balls

They’re firm enough now to keep their shape:

Salted Nutella Truffles: Ready to be Dipped

Dip each ball in the melted chocolate:

Salted Nutella Truffles: Drizzling

It’s easiest to do this with a fork. Unlike Alexis however I wouldn’t taste the chocolate as you go. You’ll run out! ;oP

Place them on another sheet that has been lined with parchment paper or a silicone baking sheet:

Salted Nutella Truffles: Ready for Drizzle and Sea Salt

Melt 1 cup of 60% cacao chips with 1 tablespoon of coconut oil using the same method as above. Drizzle over the top of each truffle and sprinkle with coarse fleur de sel or Celtic sea salt:

Salted Nutella Truffles

Let harden and then enjoy!

Notes: You can use any type of chocolate you want with this. Milk chocolate would work, as would a white chocolate drizzle. It’s all up to you. If you want them to set faster you can stick them in the fridge.

Chocolate Chip Pancake Muffins

Chocolate Chip Pancake Muffins

Who doesn’t like chocolate chip pancakes? Who doesn’t like muffins? Why not combine the two?

This recipe takes the idea of chocolate chip pancakes and rolls it into a muffin for better portability. It’s quick to put together and bake, and you have a fantastic little muffin that makes the chocolate lover in you rejoice.

What could be better than that?

Chocolate Chip Pancake Muffins

What You’ll Need:
2 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
2 eggs
2 teaspoons of vanilla
2 tablespoons of safflower oil
1/2 cup of light sour cream (Note: Any variety of sour cream will do, I just prefer the light variety.)
1/2 cup of milk
1 – package of semi-sweet chocolate chips

Preheat oven to 375 F.

In a large bowl stir together flour, sugar, sea salt and baking powder to mix thoroughly.

Add eggs, vanilla, safflower oil, sour cream and milk to the dry mixture and stir until batter forms.

Add chocolate chips and stir until incorporated.

Fill muffin pans that have been lined with cupcake liners 3/4 of the way full and bake in a preheated oven for 12-15 minutes until golden brown.

Cool at least 5 minutes before serving.

Store in an air tight container for up to a week, or freeze muffins for up to a year.

Chocolate Chip Pancake Muffins

Notes: You can use other kinds of chocolate chips if you like. You could also add in a cup of chopped nuts.