Nutella Booze Balls

These do seem very Christmasy, but I figured if my grocery store can put Halloween displays out in August, then I can post this recipe in September. Besides, that gives those of you who are interested ample time to do a delicious test run before December sneaks up on you.

Obviously the inspiration for these delectable orbs comes from our kicky little friend the rum ball, a perennial holiday favorite. And just like rum balls, there's no baking required. And because they're not cooked, you can really taste the booze (which definitely helps keep your Christmas merry and bright).

NUTELLA BOOZE BALLS

Yield: about 65

1 1/2 cups (about 16 oz.) Nutella (hazelnut/cocoa spread)

4 tablespoons unsalted butter, softened

2 pinches salt

2 1/2 cups finely crushed graham crackers or vanilla wafers (10-12 oz.)

2 tablespoons cocoa powder

1/4-1/2 cup liqueur (or liquor) of choice (like amaretto, rum, frangelico, brandy or bourbon), 

   plus more if needed

possible coatings:

finely crushed cookies

shredded, toasted coconut

finely chopped or ground nuts

cinnamon sugar

powdered sugar

cocoa powder

finely crushed cereal

melted chocolate

sprinkles

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1.      Combine nutella, butter and salt in a large bowl and mix until thoroughly blended. Add crushed cookie crumbs, cocoa powder and 3 tablespoons of the liqueur; mix thoroughly.

2.      Let stand for 2-3 hours (the cookie crumbs will absorb the liqueur and the mixture will become dry and crumbly).

3.      Add more liqueur, one tablespoon at a time, until the mixture is the right consistency to form into a ball that is moist, but will still hold its shape nicely.

4.        Roll nutella mixture into small balls (about 1 to 1 ½ teaspoons each). Roll each ball in your coating of choice. If using melted chocolate, dip and place on a parchment or wax paper lined sheet pan; refrigerate until set. Store at room temperature in an airtight container for up to two weeks.

Copyright © by Susan Cleland, bloatalrecall.blogspot.com. All rights reserved.

I was feeling very indecisive, so I split the difference
and used both vanilla wafers and graham crackers.

cookie crumbs

Nutella jar

creamy Nutella

more creamy Nutella (I could take pictures of it all day)

mixing softened butter with Nutella

adding cocoa powder

amaretto added

I used amaretto (almond liqueur), but any
complimentary tasting liqueur will work.

adding cookie crumbs

all mixed

I did let it sit and then add more amaretto before
mixing again (but I forgot to take a photo of that).

Nutella mixture rolled into a ball

rolling in toasted, shredded coconut

rolling in cinnamon sugar

To make cinnamon sugar, just mix sugar with
cinnamon to taste (don't be shy -- use a lot).

coated with cookie crumbs

a variety of Nutella balls with different coatings

I did roll some in cocoa powder (on the bottom right),
but they're so messy (both when you roll them and
eat them), that I decided I liked the other ones better.

Nutella ball cross section

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