3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup Nutella nonstick cooking spray
To make Nutella Truffle Cups: Line 2 mini-size muffin pans (12 count each)
with mini baking cup paper liners, and spray with nonstick cooking spray.
Put sandwich cookies in food processor fitted with metal blade. Pulse until
finely ground, about 30 seconds (yields 1 cup crumbs). Alternatively, place
cookies in resealable bag and crush to fine powder with rolling pin. Sprinkle
each cupcake liner with 1/2 tablespoon cookie crumbs, gently pressing against
cup sides with spoon to slightly adhere.
Nutty truffle paste: Wipe out food processor and fill with cashews and 1/4
cup confectioners' sugar. Pulse until finely ground (about 30 to 45 seconds).
Scrape down food processor sides with rubber spatula; add 4 tablespoons butter
and puree to smooth paste (about 15 to 30 seconds). Set aside.
In a 2-quart saucepan, melt remaining 8 tablespoons butter with remaining
1/4 cup confectioners' sugar and 2 tablespoons water, whisking until smooth.
Remove pan from heat and carefully whisk in Nutella to fully incorporate. Fill
each paper cup 1/3 full with Nutella mixture. Spoon 1/2 tablespoon cashew paste
on top, pressing down slightly to immerse into Nutella mixture. Cover tops completely
with remaining Nutella mixture.
Chill in refrigerator for 20 to 30 minutes.
For an extra special touch, sprinkle each truffle cup's top with chopped
cashews or 1/2 heart-shaped strawberry.
Alternatives: For a different flavor combination, follow above directions, using
one of the following instead of the nutty truffle paste:
Mint truffles: In medium microwaveable bowl, microwave on
high 4 tablespoons butter and 4 tablespoons water for 1 minute or until completely
melted. Stir in 2 cups confectioners' sugar and 1/4 teaspoon mint extract to
make paste. Substitute 1/2 tablespoon mint paste for 1/2 tablespoon cashew paste
in each truffle.
Raspberry truffles: In medium bowl, lightly toss together
2 tablespoons raspberry jam and 1/2 pint fresh raspberries, avoiding crushing raspberries.
Substitute one jam-coated raspberry for 1/2 tablespoon cashew paste in each truffle.