These Nutella truffles elevate the classic confection with the addition of chocolate hazelnut spread to the cream and chocolate mixture. They’re easy to make and even easier to devour.
We thought we knew how to make a perfect truffle, and then we tried these rich and creamy Nutella truffles. They’re perfect for sharing with that special someone. Or stash them in the fridge and savor them all yourself. We won’t judge.—Angie Zoobkoff
Nutella Truffles FAQs
Can you use homemade Nutella for this recipe?
I wouldn’t suggest it. Homemade Nutella tends to be softer than its commercial sister. You need the texture of store-bought Nutella for these truffles.
How did truffles get their name?
Great question. There are dueling legends. The first story takes place during Christmas time 1895 when French patissier Louis Dufour created the chocolate treat. Needing a name, he thought the uneven brown orbs with their dusty coating looked like beloved black truffles (mushrooms that grow underground). Hence the name. Another origin story says the legendary French chef Escoffier created the first chocolate truffles and, seeing their similarity to the fungi, gave them the same name.
How do you store chocolate truffles?
Truffles should be stored in a sealable container until ready to eat. For best results, storing them in the refrigerator will help them last longer and keep their shape.
If you used different coatings, I’d recommend storing each one in a separate container OR using wax paper to separate the different coatings.
Can these truffles be frozen?
Yes, they can. Place them in a zip-top freezer bag and remove as much air as possible before sealing. Then carefully wrap the bag in foil for extra protection. To thaw, let them sit overnight in the fridge. If they look a bit blotchy, give them a toss in fresh cocoa powder.
- In a medium saucepan over medium heat, bring the cream to a boil.
- Break the chocolate into a bowl, then pour in the cream in two batches, mixing with a silicone spatula or whisk between each batch. Add the butter in chunks and mix well.
- Line a rimmed baking sheet with parchment paper or plastic wrap. Pour the ganache onto it, resulting in a 1/4-inch (5 mm) thick layer. Chill in the refrigerator until firm, about 1 hour.
- Spread the Nutella over the top of the ganache, then roll it up as you would a jelly roll, using the parchment to help.
- Cut the roll into 1/2-inch (18 mm) lengths. Sprinkle cocoa powder onto your hands and form each tube into a small ball, then dip them in cocoa powder.
In this Recipe
Recipe Testers’ Reviews
For all you chocolate lovers out there, this recipe is for you! These Nutella truffles were absolutely delicious, with a capital “D”! Not only were they delicious, but they were super easy and quick to make. Even the novice home cook can make this recipe to perfection. The Nutella truffles had such a rich, deep, chocolatey flavor. They tasted gourmet and store-bought. The truffles tasted even better than many of the store-bought truffles that I have purchased in the past.
The initial ganache chocolate took on a pure, slightly bitter, natural, rich chocolatey flavor. After cooling in the refrigerator, the added Nutella gave the ganache a rich, sweet chocolatey flavor. The added cocoa powder at the end, gave the truffles that added hint of raw yet slightly bitter chocolatey flavor. The finished truffles were so flavorful, they were the perfect amount of sweetness with a hint of a natural, slightly bitter chocolatey flavor. Serve these Nutella truffles as is, for dessert after a delicious meal or make and give as a delicious gift to your loved ones. Enjoy!
The combination of rich chocolate and Nutella make these Nutella truffles delicious. The process is a little complicated and you need to factor in at least 30 minutes for the chocolate mixture to cool but otherwise the recipe is worth trying.
Here are a few hints: When getting your ingredients together, you can start the first part before you pull out your Nutella and cocoa because the chocolate mixture needs to sit in the fridge for 30 minutes. Make sure to let the cream cool a little bit before adding to the chocolate. Using a whisk to mix the cream and chocolate together might create a much smoother mixture and cool it down. Let the mixture cool a little. The parchment I have has a coating and so the mixture did not hold well; I moved it to a piece of plastic wrap.
On the second try, I just let the mixture cool down before putting it directly onto plastic wrap. The wrap allows you to roll the mixture (with Nutella) into a roll. Another major hint that is true for all chocolate making is to try to keep your kitchen cool.
The first time I made these with my niece. The extra pair of hands made the work go faster. Be aware that the process is messy, even when you coat your hands with cocoa. The second time I tried this recipe, I used finely chopped hazelnuts. The whole family liked the truffle with hazelnuts better than cocoa but be prepared for the hazelnut version to be a bit messier because you can’t coat your hand with the cocoa.
I enjoyed making this recipe, and particularly enjoyed tasting it! It has a rich true chocolate flavor. At first it was hard to keep ahead of my family eating the truffles as I made them! Everyone made complimentary comments, “Wow, that’s really good!”
Originally published February 11, 2022