Sweet, salty, and addictive, Nutella Pretzel Truffles satisfy all possible cravings in one perfect bite.
So despite these brownies, and these blondies, we swear we do not have a Nutella addiction. At least not one that we are willing to admit to at this time. However, it is a fantastic binder of all things sweet and delicious, and so we don’t mind using it to make these tasty (and easy) Nutella Pretzel Truffles.
What is it about the salty-sweet combination that works so well? My inner nerd tells me that it’s probably a biological response to consuming both the minerals needed for proper electrolyte balance and food high in caloric value in case of future food shortages. Then the rest of me tells the nerd to shut up, and pass the chocolate covered bacon. Whatever the reason, this recipe provides a very nice balance between the two.
Preparing these Nutella Pretzel Truffles is pretty easy…just crush some pretzels, mix with the other ingredients, and dip in chocolate.
Make sure that your pretzels are crushed finely enough so that you can roll out the truffles easily. You don’t want them pulverized to dust, but you want them no bigger than fine gravel. This is a case where we recommend manual smashing over a food processor. A small zip lock bag and a rolling pin or mallet will do ya’ just fine.
Once you’ve got everything mixed well, time to roll them out. Don’t worry too much about the portion size, but keep in mind that these are pretty rich, and that truffles are generally supposed to be just a bite or two. A two teaspoon portion is a good place to start. It may be worth your while to actually measure out the first one, and then use it as a reference to make the rest. Alternatively, the scale is always your friend. And while the powdered sugar does a good job of keeping things from getting too sticky, this is a time that I would recommend gloves if you have hot hands.
Once these are rolled out, you stash them in the fridge to harden for about half an hour. Then you’ll melt some chocolate chips with some vegetable shortening, and dunk the truffle in the chocolate. Garnish with some more pretzel because you are fancy. Or use some fleur de sel because you are chic (and French).
Store in an airtight container in the fridge, but let them come to room temperature before you serve them. Enjoy! Now, if you’ll excuse me, I need to go sign for the 55 gallon drum of Nutella that just arrived…
Adapted from Brown Eyed Baker.
- 1½ cups miniature pretzels
- ½ cup Nutella
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons light brown sugar
- Pinch of salt
- 3 tablespoons powdered sugar
- 1½ cups semisweet chocolate chips
- 1½ tablespoons vegetable shortening
- Place the pretzels in a zip lock bag. Using a rolling pin or a mallet, crush the pretzels until they are the consistency of fine gravel.
- In a bowl, mix together the salt, sugar, butter, and Nutella. Add the pretzels, and stir until combined. Make sure to scrape the bottom and sides of the bowl to ensure uniform mixing. Add the powdered sugar, and continue to stir until completely absorbed.
- Portion out approximately 2 tsp portions and place on a plate or sheet pan lined with parchment paper. Place the truffles in the fridge to harden up for at least 30 minutes.
- In the microwave, zap the chocolate chips and vegetable shortening 30 seconds at a time. Keep an eye on it to make sure it doesn’t bubble out of control. You may need to stir it several times to get it to melt evenly.
- Retrieve the truffles, and one by one, dip them in the melted chocolate. A fork works best to allow excess chocolate to fall off the truffle (psh, as if there was ever such a thing as “excess” chocolate).
- Place the truffle back on the parchment, and garnish with crushed pretzel, or another topping of your choice.
- Place the finished truffles back in the fridge for at least 30 minutes to harden the chocolate before serving. Store in an air tight container in the fridge.