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These Nutella Truffles are rich, creamy chocolate-hazelnut treats made with semisweet chocolate, heavy cream, butter, chocolate-hazelnut spread, and crunchy hazelnuts. The center has the smooth texture of a classic chocolate ganache with an extra layer of hazelnut flavor from the Nutella.
Once the chocolate mixture is thoroughly chilled, it becomes firm enough to scoop and roll into individual truffles. A coating of finely chopped hazelnuts adds crunch and reinforces the chocolate-hazelnut flavor in every bite.
With only five ingredients and no baking required, these homemade truffles are an easy make-ahead dessert for holidays, parties, edible gifts, or whenever you want a small but indulgent chocolate treat.
Why You’ll Love These Nutella Truffles
Only five ingredients are needed. Chocolate, cream, butter, chocolate-hazelnut spread, and hazelnuts create the entire dessert.
No baking is required. The chocolate mixture is gently melted, chilled, shaped, and coated.
They’re intensely chocolatey. Semisweet chocolate balances the sweeter chocolate-hazelnut spread.
Hazelnuts add plenty of texture. The creamy centers are surrounded by a crunchy nut coating.
They’re easy to make ahead. The truffle mixture needs several hours to chill before shaping.
They make about 25 individual treats. The small portions work well for dessert platters and entertaining.
They store well in the refrigerator. Properly covered truffles can be refrigerated for at least one week.
Ingredients
For the Chocolate-Hazelnut Truffle Mixture
- 8 ounces semisweet chocolate, 226 grams, finely chopped
- ½ cup heavy cream, 125 ml
- 2 tablespoons butter, 30 grams, cubed
- 1 cup chocolate-hazelnut spread, such as Nutella, 295 grams
For the Hazelnut Coating
- Approximately 1 cup hazelnuts, 142 grams, finely chopped
The combination of semisweet chocolate and chocolate-hazelnut spread creates a rich center without requiring additional sugar.
Ingredient Notes
Semisweet Chocolate
Semisweet chocolate provides much of the structure and chocolate flavor in the truffle centers.
Chop it finely and as evenly as possible. Smaller pieces melt more quickly and reduce the amount of time the chocolate needs to remain over heat.
Chocolate-Hazelnut Spread
The recipe uses approximately 1 cup of chocolate-hazelnut spread, or 295 grams.
Nutella is an easy choice, but another chocolate-hazelnut spread can be used. Keep in mind that different brands may vary in sweetness, consistency, and hazelnut flavor, which can affect the finished truffles.
Heavy Cream
Heavy cream combines with the chocolate to create the smooth ganache-style base.
Use the measured ½ cup so the finished mixture has the intended balance between creamy texture and enough firmness for rolling.
Butter
Cubed butter melts into the chocolate and cream mixture and contributes richness to the centers.
Cutting it into smaller pieces helps it melt more evenly.
Hazelnuts
Finely chopped hazelnuts provide the coating.
The pieces should be small enough to adhere easily to the truffles while still providing noticeable crunch.
Equipment
- Heatproof mixing bowl
- Medium saucepan
- Rubber spatula or spoon
- Measuring cups and spoons
- Tablespoon or small cookie scoop
- Shallow bowl or plate
- Plate or baking sheet
How to Make Nutella Truffles
Step 1: Prepare a Double Boiler
Add a small amount of water to a medium saucepan and bring it to a gentle simmer.
Place a heatproof bowl over the saucepan.
Make sure the bottom of the bowl doesn’t touch the simmering water. The goal is to warm the bowl gently with steam rather than expose the chocolate to direct heat.
Step 2: Add the Chocolate, Cream, and Butter
Place the finely chopped semisweet chocolate, heavy cream, and cubed butter in the heatproof bowl.
Allow the ingredients to warm gently.
Stir frequently as the chocolate and butter begin to melt.
Step 3: Remove the Chocolate Before It’s Completely Melted
Once most of the chocolate has melted and only a few small pieces remain, carefully remove the bowl from the heat.
Continue stirring.
The residual heat should melt the remaining chocolate pieces and bring everything together into a smooth mixture.
This approach helps reduce the risk of unnecessarily overheating the chocolate.
Step 4: Add the Chocolate-Hazelnut Spread
Add the chocolate-hazelnut spread while the chocolate mixture is still warm.
Stir until completely incorporated.
The mixture should look smooth, glossy, and uniform, without visible streaks of chocolate-hazelnut spread.
Step 5: Chill Until Firm
Cover the mixture and refrigerate for 2 to 3 hours, or until firm enough to scoop and shape.
Use the consistency as your final guide.
If the mixture is still very soft after 2 hours, continue refrigerating it rather than trying to shape it prematurely.
Step 6: Use the Faster Chilling Method if Needed
If you want to speed up the initial chilling process, place the covered mixture in the freezer for approximately 30 minutes.
Then transfer it to the refrigerator and continue chilling until firm enough to handle.
The freezer is being used to jump-start the cooling process, not to freeze the ganache solid.
Step 7: Prepare the Hazelnuts
Finely chop the hazelnuts and place them in a shallow bowl or on a plate.
Have the coating ready before you begin rolling the truffles because the chocolate mixture will gradually soften as you handle it.
Step 8: Portion the Truffles
Scoop approximately 1 tablespoon of chilled chocolate mixture.
A tablespoon or small cookie scoop can help keep the portions reasonably consistent.
Step 9: Shape
Gently roll each portion between your palms to form a ball.
Don’t spend too much time trying to create perfectly smooth spheres. The warmth from your hands will gradually soften the chocolate.
Continue portioning and rolling.
Step 10: Coat with Hazelnuts
Roll each truffle in the finely chopped hazelnuts.
Press very gently when necessary to help the nuts adhere to the chocolate surface.
Place the coated truffles on a clean plate or baking sheet.
Step 11: Chill Before Serving
Return the finished Nutella Truffles to the refrigerator.
Keep them chilled until shortly before serving for the best texture.
Tips for the Best Nutella Truffles
- Finely chop the chocolate. Smaller pieces melt faster and more evenly.
- Keep the bowl above the water. The bottom shouldn’t touch the simmering water.
- Use gentle heat. Chocolate doesn’t benefit from excessive heat.
- Remove the bowl while a few chocolate pieces remain. Residual heat can finish melting them.
- Stir in the Nutella while the mixture is warm. It will incorporate more easily.
- Give the mixture enough chilling time. Trying to roll soft ganache creates unnecessary mess.
- Use a small cookie scoop if you have one. It makes portioning faster and more consistent.
- Work quickly while shaping. Your hands naturally warm the chocolate.
- Chill the mixture again whenever necessary. There’s no need to force softened chocolate into shape.
- Finely chop the hazelnuts. Smaller pieces create a more even coating.
Common Mistakes to Avoid
Heating the Chocolate Too Aggressively
A gentle double-boiler method provides more control than placing the chocolate directly over the heat.
Once most of the chocolate has melted, remove the bowl and continue stirring.
Allowing the Bowl to Touch the Water
The bowl should sit above the simmering water.
Direct contact can expose the chocolate mixture to more heat than necessary.
Trying to Shape the Mixture Too Soon
Two to three hours is the stated chilling period, but texture is the final test.
If you scoop some mixture and it immediately becomes shapeless or extremely sticky, give it more refrigerator time.
Freezing the Mixture Too Long
The faster method calls for approximately 30 minutes in the freezer followed by refrigeration.
The goal isn’t to freeze the entire bowl solid.
Handling Each Truffle Too Much
The longer the chocolate remains between your palms, the softer it becomes.
Roll gently and efficiently.
Using Coarsely Chopped Hazelnuts
Large hazelnut pieces are more difficult to attach evenly and can easily fall away.
A finer chop produces better coverage.
Expert Tips
Temperature control is one of the biggest factors in making these truffles easy to handle.
If you’re shaping all 25 at once, consider scooping several portions onto a chilled plate first. You can then roll them efficiently instead of repeatedly reaching into the main bowl.
If the ganache begins softening, refrigerate the unrolled portions before continuing. Adding extra chocolate or hazelnuts to compensate for a warm mixture would change the intended proportions, while chilling simply restores firmness.
Clean, dry hands can make rolling easier. If chocolate builds up on your palms, wash your hands and dry them thoroughly before continuing so no water comes into contact with the chocolate mixture.
For especially neat presentation, chill the completed truffles again after adding the hazelnut coating. This gives the centers time to firm after handling.
Why the Chocolate Should Be Finely Chopped
Finely chopped chocolate has more exposed surface area than large chunks.
That means the heat from the bowl, cream, and butter can melt it more efficiently. This is especially helpful because the chocolate is intentionally removed from the heat before every visible piece has completely disappeared.
The remaining small pieces should melt as you continue stirring.
Large chunks may require additional heating, increasing the possibility of overheating other parts of the mixture while you’re waiting for those pieces to melt.
How to Tell When the Truffle Mixture Is Ready to Roll
Don’t rely solely on the clock.
After chilling, scoop a tablespoon of the mixture and gently test whether it can hold its shape.
The ganache should be firm enough to roll into a ball without immediately flattening or heavily coating your hands.
A little softness is normal. It is still a creamy chocolate truffle, not a hard candy center.
If it’s too soft, return it to the refrigerator and try again later.
Variations
Toasted Hazelnut Nutella Truffles
For deeper nutty flavor, the hazelnuts can be toasted before chopping and coating the truffles.
Make sure they have cooled completely before using them. Warm nuts will soften the chocolate centers.
Cocoa-Dusted Nutella Truffles
For a simpler finish, cocoa powder can provide a chocolate-forward coating.
Keep in mind that this changes the texture significantly because you’ll lose the crunch from the hazelnuts.
Extra Hazelnut Finish
After coating the truffles, gently press a few additional finely chopped hazelnut pieces onto any bare spots.
Mixed Coating Platter
For entertaining, you can finish some truffles with hazelnuts and others with a different suitable coating to create visual and textural variety on the dessert platter.
Storage
Store finished Nutella Truffles in a covered container in the refrigerator.
They will keep for at least 1 week when properly covered and refrigerated.
If you’re stacking multiple layers, separate them to help protect the hazelnut coating and prevent the truffles from sticking together.
Keep them refrigerated until shortly before serving. Because the centers contain heavy cream and butter, avoid leaving the entire batch at room temperature for an extended period.
Serving Nutella Truffles
These truffles are rich, so small portions work particularly well.
Serve them on a dessert platter with coffee or espresso, which can balance the sweetness of the chocolate-hazelnut filling.
Fresh strawberries or raspberries also provide a tart, juicy contrast to the rich chocolate.
For warm-weather entertaining, Watermelon Mint Lemonade offers a fresh fruit and citrus pairing.
For an adults-only gathering, Sparkling Blackberry Basil Cocktail provides a sparkling fruit-forward contrast to the dense chocolate truffles.
More Truffle Recipes to Try
If you enjoy easy bite-sized desserts, these are natural recipes to make next.
Tiramisu Truffles combine mascarpone, espresso, finely crushed ladyfingers, and cocoa powder for a soft coffee-flavored center.
Key Lime Pie Truffles pair a creamy white chocolate and lime ganache with sweet graham cracker crumbs.
Final Thoughts
Nutella Truffles are a simple no-bake dessert built around one of the most familiar flavor combinations, chocolate and hazelnuts.
The method is straightforward, but gentle heat and adequate chilling make a noticeable difference. Finely chop the semisweet chocolate, melt it slowly with the cream and butter, then remove it from the heat while a few small pieces remain. Once the Nutella is stirred in, let refrigeration do the work of turning the creamy mixture into something you can scoop and shape.
Roll each chilled portion in finely chopped hazelnuts for a crunchy finish, then return the truffles to the refrigerator until shortly before serving.
Nutella Truffles
Equipment
- Heatproof mixing bowl
- Medium saucepan
- Rubber spatula or spoon
- Measuring cups and spoons
- Tablespoon or small cookie scoop
- Plate or baking sheet
Ingredients
Chocolate-Hazelnut Truffle Mixture
- 8 ounces semisweet chocolate (226 grams), finely chopped
- ½ cup heavy cream (125 ml)
- 2 tablespoons butter (30 grams), cubed
- 1 cup chocolate-hazelnut spread, such as Nutella (295 grams)
Hazelnut Coating
- Approximately 1 cup hazelnuts (142 grams), finely chopped
Instructions
Prepare the Chocolate Mixture
Fill a medium saucepan with a small amount of water and bring it to a gentle simmer.Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.Add the chopped semisweet chocolate, heavy cream, and cubed butter to the bowl.Melt the Chocolate
Heat the mixture gently, stirring frequently, until most of the chocolate has melted.Remove the bowl from the heat while a few small pieces of chocolate are still visible. Continue stirring until the remaining chocolate melts and the mixture becomes completely smooth.Add the Chocolate-Hazelnut Spread
Stir the chocolate-hazelnut spread into the warm chocolate mixture until smooth and evenly combined.Chill the Truffle Mixture
Cover and refrigerate for 2 to 3 hours, or until the mixture is firm enough to scoop and shape.For a faster option, place the mixture in the freezer for about 30 minutes, then transfer it to the refrigerator until firm.Shape the Truffles
Scoop approximately 1 tablespoon of the chilled chocolate mixture at a time.Gently roll each portion between your palms to form a ball.Clean your hands as needed while shaping the truffles because the mixture can soften from the warmth of your hands.Coat with Hazelnuts
Place the finely chopped hazelnuts in a shallow bowl or on a plate.Roll each truffle in the hazelnuts, gently pressing as needed so the nuts adhere to the surface.Chill and Serve
Place the finished truffles in the refrigerator until ready to serve.For the best texture, keep them chilled until shortly before serving.
Notes
- Nutella amount: This recipe uses approximately 1 cup of chocolate-hazelnut spread, which is nearly one 13-ounce jar of Nutella.
- Chocolate: Finely chopping the semisweet chocolate helps it melt smoothly and evenly.
- Gentle heat: Avoid overheating the chocolate. Remove it from the heat while a few small pieces remain, then stir until completely smooth.
- Chilling: The mixture needs to become firm enough to scoop. If it is still too soft after 2 hours, continue chilling before shaping.
- Faster chilling: You can start the mixture in the freezer for about 30 minutes, then transfer it to the refrigerator.
- Shaping: If the chocolate becomes too soft while rolling, chill it again briefly before continuing.
- Storage: Store the finished truffles in the refrigerator. They will keep for at least 1 week when properly covered.
