A tray of exquisite-looking truffles is something to behold, yet creating them from scratch is simpler than you'd think, says Christina Rakitze, director of pastry operations at the New York sweet shop and bistro Sugar and Plumm.

Makes about 30 truffles


  • 21-ounce box of dry brownie mix
  • Small jar of Nutella
  • 1/4 cup water
  • 2 Tbsp. light corn syrup
  • Pinch of salt
  • Your choice of coatings: Crushed toffee bits, cereal, toasted nuts, sprinkles or coconut


In a large bowl, mix together the brownie mix, Nutella, water and corn syrup. Pour coatings onto a paper plate and set aside.

Scoop the brownie mixture, shape into smooth balls, using slightly wet hands, and roll the balls in toppings.

Place truffles on an ungreased baking sheet and sprinkle a tiny pinch of salt over the finished truffles. Chill in the refrigerator for 1 hour.

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