I don't know if you knew this, but Nutella is the Italian word for "awesome."
True story. Don't let anyone tell you otherwise.
We all know my issues with cake balls, and these only make it worse because it is filled with the chocolate hazelnut goodness that is Nutella spread.
A few years back, some advertising geniuses tried to pitch nutella as a wholesome breakfast food. I had to laugh to myself as I saw this perfect smiling family spreading nutella on bread as the sun shone brightly through their kitchen window.
I'm sorry, but in what world is Nutella healthy, wholesome breakfast food? At 190 calories and 11 grams of fat per two tablespoon serving, I think this is a world filled with kids cracked out on sugar, faces covered in chocolate, running around on chubby little legs, screaming and shoving nutella spread on white, excuse me, whole grain bread into their mouths.
Actually, this is a world I totally want to live in.
Filling these cake balls with Nutella brings them to a whole new level. A dark chocolate shell makes way to a smooth vanilla cake filling, until you reach the surprise in the middle - a wonderful nugget of Nutella.
These, for me, were the best breakfast I've ever eaten.
Nutella Filled Cake Balls
makes about 40 cake balls
- 1 box vanilla cake mix (cook as directed on box)
- 1 can buttercream frosting (16 oz.)
- 1 package Dark Chocolate Melts (I like Wilton), or 16 oz dark chocolate, melted
- 1 jar nutella
- wax paper
Cook cake according to package directions. After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting.
Roll mixture into quarter size balls and lay on cookie sheet.
Chill for several hours.
Create a well in the center of each ball to fill with nutella (I put about 1 tsp nutella in each ball, but you may need more or less depending on the depth of the hole). (Please forgive the crappy instructional photos below, I was too busy watching Dexter and his cunning ways to focus on the lighting).
Now smooth out a piece of the cake ball mix and place over the filling. Smooth onto the cake ball and roll into balls. Refrigerate again for 1 hour.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.). Decorate as you would like.