In my family, we lovingly call these Nutella Truffles, even though they’re technically bonbons. But here’s the secret—they’re so easy to make, you can fool anyone into thinking they’re gourmet truffles. With a creamy Nutella filling, roasted hazelnuts, and a rich chocolate shell, these bite-sized treats are perfect for holidays, gifting, or just because you want something indulgent.
They're the ultimate shortcut to creating elegant chocolates without the fuss. They’re rich, creamy, and have that perfect crunch from the hazelnuts. Plus, they’re much easier to make than traditional truffles, but just as impressive.
📖 Recipe
Nutella Truffles
Indulge in these decadent Nutella Hazelnut Truffles! A perfect treat for chocolate lovers, these homemade bonbons are filled with a creamy Nutella hazelnut filling and coated in rich dark chocolate. A simple yet elegant dessert that's sure to impress.
Ingredients
- 1 cup semi-sweet chocolate chip morsels
- ½ cup Nutella
- ¼ cup raw hazelnuts
- 3 tablespoon unsalted butter
- 1 tablespoon powdered sugar
Instructions
- Preheat: Start by preheating your oven to 350 degrees Fahrenheit.
- Roast Hazelnuts: Place the hazelnuts in the oven and roast them for approximately 5 minutes. Let them cool, then remove the skins by hand.
- Process Hazelnuts: Process the hazelnuts in a food processor.
- Melt Nutella and Butter: Combine Nutella and butter in a microwave-safe bowl and microwave for about 30 seconds, or until the butter has melted. Stir until well combined.
- Add Powdered Sugar: Add powdered sugar to the Nutella mixture and mix again.
- Melt Chocolate: In another bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until fully melted.
- Coat the Mold: Completely coat your bonbon mold with the melted chocolate, ensuring all the holes are covered. Flip the mold over and let the excess chocolate drip out. Use a scraper to remove any remaining excess chocolate.
- Chill the Mold: Cool the chocolate mold in the fridge for about 10 minutes, or until slightly hardened.
- Add Hazelnuts: Add the roasted hazelnuts to the mold.
- Add Nutella Mixture: Spoon the Nutella mixture into the mold, leaving room for more chocolate.
- Pour Chocolate: Pour the remaining melted chocolate over the bonbon molds, making sure they are fully covered. Tap the mold on the table a few times to remove air bubbles and ensure the chocolate settles at the bottom.
- Remove Excess Chocolate: Use a metal scraper to remove any excess chocolate from the mold again.
- Chill and Enjoy: Place the bonbons in the fridge for at least 30 minutes, or until hardened. Once hardened, remove the chocolates from the mold and enjoy!
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 3mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 1g
Ingredients
- Semi-sweet chocolate chips: The base for the rich, glossy shell.
- Nutella: Creates the creamy, hazelnut-filled center that everyone loves.
- Raw hazelnuts: Adds crunch and enhances the hazelnut flavor.
- Unsalted butter: Makes the filling smooth and luscious.
- Powdered sugar: Balances the sweetness and helps thicken the filling.
See recipe card for quantities.
How to Make Nutella Truffles
Preheat: Start by preheating your oven to 350 degrees Fahrenheit.
Roast Hazelnuts: Place the hazelnuts in the oven and roast them for approximately 5 minutes. Let them cool, then remove the skins by hand.
Process Hazelnuts: Process the hazelnuts in a food processor.
Melt Nutella and Butter: Combine Nutella and butter in a microwave-safe bowl and microwave for about 30 seconds, or until the butter has melted. Stir until well combined.
Add Powdered Sugar: Add powdered sugar to the Nutella mixture and mix again.
Melt Chocolate: In another bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until fully melted.
Coat the Mold: Completely coat your bonbon mold with the melted chocolate, ensuring all the holes are covered. Flip the mold over and let the excess chocolate drip out. Use a scraper to remove any remaining excess chocolate.
Add Hazelnuts: Add the roasted hazelnuts to the mold.
Add Nutella Mixture: Spoon the Nutella mixture into the mold, leaving room for more chocolate.
Pour Chocolate: Pour the remaining melted chocolate over the bonbon molds, making sure they are fully covered. Tap the mold on the table a few times to remove air bubbles and ensure the chocolate settles at the bottom.
Remove Excess Chocolate: Use a metal scraper to remove any excess chocolate from the mold again.
Chill and Enjoy: Place the truffles in the fridge for at least 30 minutes, or until hardened. Once hardened, remove the chocolates from the mold and enjoy!
Hint: use good-quality chocolate chips for the best results. If your chocolate seems too thick, you can add a teaspoon of coconut oil to make it smoother for coating.
Substitutions & Variations
- Different Nuts: Swap hazelnuts for almonds or pecans for a twist.
- Dairy-Free Option: Use dairy-free chocolate chips and vegan butter.
- Add a Flavor Boost: Mix a pinch of sea salt or a drop of hazelnut extract into the filling.
💭Crucial Success Tips
Make sure the chocolate shell is fully set before adding the filling—it’ll make the final truffle much easier to handle and unmold.
FAQ
While a bonbon mold works best, you can use mini cupcake liners as a substitute.
Store them in an airtight container in the fridge for up to 1 week.
Yes, but the truffles will be sweeter. Adjust the powdered sugar if needed.
How to Store Nutella Truffles
Store the truffles in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for the best flavor and texture.
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