I love Nutella. But that wasn’t always the case. I’d no idea what we were missing until living in Paris for a few months. Nutella was everywhere or should I say in everything. Since then I’ve yet to meet a jar of Nutella I didn’t enjoy. All those lost years thinking peanut butter was the one and only.
But don’t feel sorry for me at all. I’m making up for lost time. I buy the stuff in the giant size container in order to have enough for the Nutella recipe testing that gets done in the GF Canteen kitchen (that would be code for eating it from the jar with a spoon).
There are two things you can always find in my kitchen cupboard – chocolate and Nutella. Nutella and chocolate. They should get married, those two.
Oh wait. They did. And they did it again in this recipe. Remember Peanut Butter Buckeyes – that Midwest famous and beloved peanut butter candy confection surrounded by chocolate?
We recreated a version with Nutella and they are awesome. It was quite fortunate that the recipe makes a gazillion because we were seriously in danger of running low on samples for the photo shoot.
These are great little confections – you can roll them into the familiar Buckeye rounds or smash it flat with a rolling-pin and cut out shapes like we did for Valentine Nutella Buckeyes. It takes no time at all to mix up the ingredients and before you know it, you can be the most popular person in your neighborhood.
I love World Nutella Day and I especially love that it was the inspiration for these Nutella Buckeyes.
Please visit these Nutella Day links:
Sara Rosso’s blog Ms. Adventures in Italy
Michelle Fabio’s blog Bleeding Espresso
World Nutella Day here
|Nutella Buckeyes, Gluten Free|| |
- 300 grams powdered sugar, sifted (about 3 cups)
- 475 grams Nutella (about 1.5 cups)
- 100 grams unsalted butter, room temperature (about 7 tablespoons-ish)
- 1 tablespoon Frangelico
- ½ teaspoon vanilla
- 1 teaspoon flaked salt (or kosher, but flaked is better)
- 16 oz. bittersweet chocolate chopped
- Line a baking sheet with parchment - something that will fit in the freezer overnight.
- In a large bowl using a stand mixer (or at least a hand-held mixer) mix the sifted sugar, Nutella and butter on low just until incorporated. Add in the flavorings and salt and mix until fully incorporated. The mixture should be not terribly sticky and somewhat easy to handle. If it is sticky, make sure your hands are slightly wet when handling the dough. Scoop into bite sized portions and using wet hands (if necessary) roll into smooth balls. Place on parchment lined baking sheet close together.
- If you wish to make heart shapes, roll into balls, flatten slightly with your hand and cut out bite-sized heart shapes with a sharp cookie cutter. Move to the parchment lined baking sheet. Cover with plastic wrap and freeze overnight or at least for three hours or more. Remove the baking sheet from the freezer when you are ready to coat them with chocolate.
- Place ¾ of the chopped chocolate in a microwave proof bowl and heat at 25 second intervals and stir just until melted. Chocolate will melt with very little heat applied to it, so don't get all enthusiastic with the microwave and let it rest and stir to see how it is doing. Once you've gotten most of it melted, add in the remaining chocolate and keep stirring. The heat from the other chocolate will melt the new stuff and reduce the temperature and temper the whole thing.
- Once all the chocolate is melted and smooth immediately dip the buckeyes and cover mostly with chocolate, leaving a bit peeking out so it looks like a real buckeye. For the hearts, cover them completely. Let the excess chocolate drip off and place each piece on a parchment lined sheet to set. They should set rather quickly if the chocolate is tempered correctly. If not, do not worry. Just refrigerate them and they will harden. Just serve them cold if they don't temper and keep the leftovers chilled. Tempered - they can remain at room temperature. Tempered chocolate will have a shine at room temperature v. chocolate that needs chilling which will get a bit melty at room temp. Either way, they taste fabulous.
Want more Nutella? Visit our other Nutella recipes here: