- 1/4 heaping cup Nutella
- 1/4 cup unsalted butter, softened (use vegan butter or margarine to keep vegan)
- 1/2 cup confectioners’ sugar
- 1/3 cup unsweetened natural cocoa powder + more for final dusting (Hershey’s Special Dark or Dutch-process brands may be substituted)
- 1/4 cup plus 1 to 3 tablespoons all-purpose flour, or as necessary (gluten-free flour may be substituted)
- 1/2 cup semi-sweet chocolate chips
Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium-sized mixing bowl, combine Nutella, butter, sugar, 1/3 cup cocoa powder and stir until a thick paste is formed. Add 1/4 cup flour slowly, stirring until the dough firms up and combines. Dough should be sticky enough to hold together – imagine it being pressed into the pan and you’ll need to slice it – so not wet and sloppy, nor dry and crumbly. 1 to 2 tablespoons flour can make the difference between a workable dough and not. Add flour only until dough combines and if you overdo it and dough becomes too dry, add a touch more Nutella to re-moisten it. I used 1/4 cup plus 2 tablespoons flour. Add chocolate chips and fold to incorporate. It will be a bit challenging to fold them in because dough is thick and dense, but keep stirring until incorporated.
Turn dough out into prepared pan, and important note is that dough should cover only two-thirds of the base of the pan; leaving a 2-inch wide column bare. This is done in order to create truffles that are the thickness shown. If dough is spread over the entire pan, truffles will be much thinner, which I don’t prefer. Firmly pack and flatten dough mixture into the pan, smoothing it with a spatula. Place pan in refrigerator for at least two hours to chill before slicing and serving. Optionally, dust with a sprinkling of cocoa powder or confectioners’ sugar prior to serving. Store truffles in an airtight container in the refrigerator for up to 1 month, or in the freezer for up to 3 months.