You’ll love these easy 4 ingredient Nutella Hazelnut Chocolate Truffles. Creamy chocolate ganache truffles made with Nutella and covered in crunchy hazelnuts. These bite-sized treats are gluten-free and will be the star of any party or celebration.
I found another excuse to buy a jar of Nutella 😉
These Hazelnut Nutella Chocolate Truffles are sweet perfection. You only need four ingredients, they’re completely no bake and they taste incredible! Made with rich, dark chocolate, Nutella and cream, they’re one sweet treat.
If you can eat Nutella straight out of the jar with a spoon (let’s be friends) these are for you!
I love making truffles. They’re perfect for a party, gift-giving around the holidays or a bite-sized treat.
Just like my favourite Dark Chocolate Ganache Truffles, these use cream for their deliciously, rich texture, with a little crunch from the roasted hazelnuts.
But the best part is just how easy they are to make. You don’t need to turn the oven on. You don’t need any special equipment or weird ingredients. And they’re also gluten-free!
TIPS FOR MAKING PERFECT NUTELLA TRUFFLES
- The base of these Nutella Hazelnut Chocolate Truffles is chocolate ganache – dark chocolate and cream. The type of chocolate and cream you use is very important.
- Use good quality dark chocolate. I suggest buying a nice block of dark chocolate, rather than chocolate melts or chocolate chips. Roughly chop the chocolate by hand.
- The recipe also calls for thickened or heavy cream – don’t use canned, light or reduced fat cream.
- First, you need to warm the cream. You can do this by heating the cream in the microwave or the stove. You want the cream to be hot to the touch – but not boiling.
- Pour your cream over the chopped chocolate and leave it for a few minutes, before whisking until smooth and creamy. Then stir in the Nutella.
- If you whisk together your chocolate and cream and it’s still lumpy and not completely smooth, you can pop the ganache into the microwave for another 20 seconds or so to help melt the chocolate completely.
- You’ll then need to put the ganache into a deep bowl (to make it easy to scoop later) and place in the fridge for at least 2-3 hours or until set.
- When it comes to rolling the truffles. I find it easiest to use a teaspoon or a cookie scoop to spoon out a big chunk of Nutella ganache, and simply use your hands to roll smooth.
- The truffles are rolled in chopped hazelnuts. For added flavour, you can toast your hazelnuts. Just add them into a shallow saucepan on medium heat. Shake regularly until they start to turn golden and smell toasty.
- Store truffles in the fridge for up to 5 days – if they ever last that long 😉
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Let’s Bake
Nutella Hazelnut Chocolate Truffles
Four ingredient chocolate truffles made with Nutella.
Ingredients
- 200 grams (1 and 1/3 cup) good quality dark chocolate, broken into pieces
- 120 ml (1/2 cup) thickened or heavy cream
- 300 grams (1 cup) Nutella
- 120 grams (1 cup) skinless hazelnuts*
Instructions
- Finely chop the dark chocolate and place in a small bowl. Next, heat cream on the stove or using a microwave. Once the cream becomes warm to the touch, pour it over the dark chocolate and leave for two minutes.
- Slowly whisk the chocolate mixture until it forms a lovely chocolate ganache. Add half of the Nutella and continue to whisk, then add the remaining Nutella and whisk until combined and smooth.
- Pour the chocolate into a small deep bowl and pop into the refrigerator for 2-3 hours or until set.
- Crush your hazelnuts until they resemble fine crumbs. Then spoon out teaspoons of the chocolate truffle mixture, approximately 1 heaped teaspoon each, and roll them in your hands until smooth and roll them in the crushed hazelnuts. Store truffles in the fridge.
Notes
*Hazelnuts: You can use raw hazelnuts or toasted hazelnuts. To toast hazelnuts, add to a shallow pan on medium heat and shake until they start to turn golden and smell toasty. Remove from heat and leave to cool completely.
Sabrina says
These were great! I love Nutella and these didn’t disappoint. Everyone loved them. I have orders already to make more! Thanks for sharing.
★★★★★
Jessica Holmes says
I’m so happy to hear that Sabrina!
Beth says
Hi Jessica, how long can these last in the fridge and how would you freeze them without condensation when the thaw?
Jessica Holmes says
Hi Beth, they’d last 5 days in the fridge. I don’t have any tricks for thawing I’m sorry!
Faheema says
Hi, can this mixture be whipped up after to use as a thick filling?
Jessica Holmes says
Hi, I haven’t tried myself so I can’t say. If you do try it though, let me know how it goes!
Josh says
These are awesome!
★★★★★
Jessica Holmes says
So glad you enjoyed them Josh!
Colleen says
I’ve been successfully making ganache for over ten years. Tried this twice. Chocolate seized both times.
Jessica Holmes says
Hi Colleen, I’m sorry to hear that. I haven’t had that happen to me before using this recipe. Did your mixture seize after adding the Nutella? If you were able to make the ganache, but it seized when you added the Nutella it would be a temperature issue. Perhaps your ganache was too hot and your Nutella too cold, causing it to seize. Next time, try letting your ganache cool slightly before adding your Nutella. Also make sure your Nutella is at room temperature. Alternatively, it can happen when your ganache comes into contact with liquid, like a drop of water for example or if you over heated it.
Natalie says
Gorgeous truffles! I love Nutella!
★★★★★
Jessica Holmes says
Me too Natalie!
Alesha says
I really loved these!
★★★★★
Jessica Holmes says
So glad you enjoyed them Alesha!