A hummingbird cupcake, which originates from the South, is a spiced confection with banana, coconut, pecans, and crushed pineapple. It is frosted with maple and cream cheese frosting and topped with a praline topper.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 40 mins |
| Servings: | 28 |
| Yield: | 28 truffles |
Ingredients
- 1 cup chocolate-hazelnut spread
- ⅓ cup white sugar
- 2 tablespoons water
- ⅔ cup heavy whipping cream
- ¼ teaspoon coarse sea salt (such as Diamond Crystal®)
- ½ cup unsweetened cocoa powder
- 1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
- 1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste
Instructions
- Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
- Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
- Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
- Refrigerate caramel mixture until firm, at least 3 hours.
- Spread cocoa powder into the bottom of a wide, shallow bowl.
- Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
- Cover truffle balls with plastic wrap and chill overnight or 8 hours.
- Line a 13x9x2-inch baking sheet with aluminum foil.
- Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
- Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
- Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.
- When shaping the truffle filling, try to avoid touching it as much as you can. I use a melon baller to do the majority of the shaping because the moment you touch it, it starts to melt. If the mix gets too soft, let it chill in the freezer for 45 minutes to 1 hour before continuing.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 219 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
My son and I mad these, and they were great! Followed the recipe as written and did not have difficulty with caramel sauce, although it was lots easier to make it with another person. I have always been scared of making truffles but they were not difficult as long as presentation isn’t important. Definitely need practice to make them giftable.
Caramel was hard to get right. What is the trick?? Would love to try again!
i used extra sea salt and froze it 4 hours instead of 3
The trickiest part was the caramel, but after doing it once I quickly figured out what I was doing wrong and made it perfectly. The end result was amazing BUT wasn’t really the flavor I was hoping for. I didn’t get enough of the caramel taste so next time I will make extra caramel mixed with salt and drizzle it on top to make it have a true chocolate seasalt caramel taste:)
I had a serious challenge with trying to get the sugar and water to turn the amber color, without scorching it… So, after trying to do this 2 times, I gave up. Instead I added caramel bits (you can buy them at Wal-Mart). I added about a 1/3 of the bag to the hazelnut in my double boiler, added about a 1/3 cop of the heavy whipping cream and let the caramel melt in with the hazelnut. Had to work it a bit, but turned out amazing. So far I have made 2 batches and plan on making more!
I’ve never made truffles and these came out amazing! It took a bit of work and the trickiest part was the caramel but that’s just becasue I don’t know how to make caramel… Everyone thought they were great, and very pretty, so I will use this recipe again if I need a classy dessert.