200 grams softened butter
200 grams Nutella
150 grams icing sugar
150 grams Granny smith apples (peeled and cored)
300 grams cocoa cookie crumbs
2 levelled tablespoons unsweetened cocoa powder
1 teaspoon vanilla
¼ teaspoon cinnamon
Peel and core the apples, grate them, and let them drain on paper towels. Beat the softened butter with Nutella until creamy, then add the sifted icing sugar and beat until light and fluffy. Add the cocoa powder, vanilla and cinnamon and combine well. Add half of the cookie crumbs and the apples and beat on high until well blended, then add the rest of the cookie crumbs and mix. Put the batter in the fridge for 10 minutes, then take out tablespoons of the batter and form the truffles (yields 40 truffles). Roll the truffles in powdered chocolate or unsweetened cocoa, chill them for another 10 minutes and serve. © Tina Vesić
