Nutella Doughnut Truffles 9.000

Deb Lindsey for The Washington Post

Jun 26, 2013

Use day-old plain or glazed cake doughnuts to make these no-bake, cake-pop-like treats.

Make Ahead: The coated truffles can be refrigerated for up to 3 days. The chocolate surface might sweat a bit once it's thoroughly chilled.

Servings: 9 - 10 truffles
  • 3 to 4 glazed or plain chocolate cake doughnuts (about 7 ounces total)
  • 2 pinches kosher salt
  • 1/3 cup Nutella
  • 1/3 cup skinned, toasted and chopped hazelnuts, plus more for optional garnish (see NOTE)
  • 8 ounces good-quality dark chocolate, broken into pieces (preferably at least 70 percent)
  • 1/2 teaspoon vegetable shortening
  • Flaked sea salt, for optional garnish


Tear or crumble the doughnuts into penny-size pieces until you have about 3 1/2 cups, letting them fall into a mixing bowl as you work. Season with the 2 pinches of salt, then gently stir in the Nutella in tablespoon increments along with the 1/3 cup of nuts, being careful not to break up the doughnut pieces too much.

Divide the mixture into 9 or 10 equal portions and roll into compact balls. Return them to the bowl and refrigerate for at least 30 minutes or until somewhat firm.

Meanwhile, combine the chocolate and shortening in a microwave-safe bowl. Heat on LOW in 20-second increments until melted, stirring after each one. Once the mixture is smooth, cool slightly. Line a baking sheet with parchment paper and set a wire cooling rack over it.

Working with one chilled doughnut ball at a time, dip the balls into the chocolate mixture to coat. While they are still wet, sprinkle each one with a few flakes of the sea salt and a few pieces of toasted hazelnut, if desired. Place on the wire rack until completely set, then transfer to an airtight container and refrigerate until ready to serve.

NOTE: Toast skinned hazelnuts in a small, dry skillet over medium-low heat until lightly browned and fragrant, shaking the pan to avoid scorching. Cool completely before using.

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Recipe Source

From Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group.

Tested by Bonnie S. Benwick.

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