This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
I’m back with the next installment of the #MakeItHappenBlogHop, and this one was a challenge! The Make it Happen Blog hop was set up to create a challenge each month that would push us outside our comfort zone and try something new. Last month’s theme was a cooking challenge, so I made these French Croissants. This month’s challenge was reading, so I decided to make a recipe from a German cookbook, and not use any kind of translation tool!
So I had to pick a fairly simple one, even though my German is improving, I’m NOWHERE near fluent, and reading is still a bit of a struggle. The two things I’ve noticed most when learning another language are 1) there are just so many words and 2) direct translation just doesn’t work. Just because I say something with certain words in English, even if I know the German version of those words, doesn’t mean I would say those words in German to convey the same thing. It’s just hard. And I know SO many people now who fluently speak 4-5 languages, and I admire them SO MUCH. Let me know in the comments if you speak another language, or if you have any tips on learning more effectively!
Back to Trüffels. You are only 4 ingredients away from chocolately, hazelnutty, smooth truffle bliss, you have GOT to make these. It’s literally a melt everything in a bowl, chill it in the fridge then role it up situation, and it’s delicious.
We have some GREAT other challenges this month, from Italian inspired recipes, to interior design advice to Nikki who read 12 books! 12 books?! I wish I could read that fast!
This post is part of the “Make It Happen” blog series. Every month, myself and some other bloggers challenge ourselves to try something we have never done before and Make It Happen! We are excited to be on this journey together so please check out their posts below! Scroll down for the recipe for these wonderful truffles!
Tikkido Nikki read 12 books this month!
Lauren Kim Reviewed Stacy Risenmay’s new book, “Natural Accents.”
An Italian in my Kitchen Read “Divine Comedy” by Dante, which was set in florence Italy, so made a dish from Florence which is Panzanella
A Good Life Read Bento Box in the Heartland and cooked Japanese!
4 Ingredient Nutella Truffles
Yields: 15-16 Truffles
1/4 Cup (30g) Hazelnuts
1/3 Cup (50g) Chopped Dark Chocolate
1/2 Cup (150g) Nutella
2 Tablespoons Heavy Cream
1. Roughly chop the hazelnuts and lightly toast them in a dry skillet. One they have turned a light golden brown colour place them on a plate in a thin layer to cool.
2. Place 1 inch of water in a saucepan and bring to a simmer. Add the Nutella, Dark Chocolate and Heavy cream to a heatproof bowl and place over the saucepan. Important – make sure the bowl doesn’t actually touch the water, you just want the steam from the water to heat the bowl.
3. Stir constantly until everything has just melted and come together into a silky mixture. Immediately place it in the fridge for 30 minutes to 1 hour to cool completely.
4. Once the mixture is fully cooled, take it out of the fridge and use a teaspoon to scoop little balls out. Roll them in your hands so they are round and then toss in the chopped toasted hazelnuts.
Note – Store the truffles in an airtight container in the fridge for up to 2 weeks.