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.

A dozen nutella truffles on a blue tabletop

Nutella Truffles

4.91 / 10 votes
These Nutella truffles elevate the classic confection with the addition of chocolate hazelnut spread to the cream and chocolate mixture.
David Leite
CourseDessert
CuisineFrench
Servings24 truffles
Calories91 kcal
Prep Time40 minutes
Cook Time5 minutes
Total Time1 hour 45 minutes

Ingredients 

  • Scant 2/3 cup heavy cream
  • 5 1/2 ounces dark chocolate (66% cocoa)
  • 1 1/2 tablespoons (3/4 ounce) unsalted butter, at room temperature
  • 3 1/2 tablespoons store-bought Nutella
  • 1 cup cocoa powder

Instructions 

  • 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.
The Nutella Cookbook.

Adapted From

Nutella

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Nutrition

Serving: 1 truffleCalories: 91 kcalCarbohydrates: 7 gProtein: 1 gFat: 7 gSaturated Fat: 5 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 11 mgSodium: 6 mgFiber: 2 gSugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Grégory Cohen. Photo © 2021 Sophie Dumont. All rights reserved.

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!”




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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6 Comments

  1. Would you suggest using a light, or dark cocoa for the coating, or does it make a difference, excepting black cocoa, of course?
    Many thanks!

    1. Terry, either would work; it’s really just a matter of personal taste. I prefer dark cocoa.

  2. This is a very soft truffle. Most other truffle recipes have the cream:chocolate ratio closer to 1:2, here is it 1:1 (150 ml cream:150g chocolate). I made the recipe as written though, so I found it a real challenge to “roll it up as you would a jelly roll, using the parchment to help” as instructed by the recipe. Perhaps it is easier with plastic wrap but I try to avoid using plastic wrap. I ended up scraping the truffle mixture into a bowl and scooping it in the way most truffle recipes instruct.

    I also thought the hazelnut flavor would be more prominent but it’s barely a whisper of hazelnut/Nutella flavor in this truffle. Still an ok truffle just not what I expected and the jelly roll portion of the recipe seems like an unnecessary step that just makes the process messier and more complicated than need be.

    If I were to do this again, I would add some Frangelico to boost the hazelnut flavor and skip the sheet pan set up. Just stir the Nutella into the chocolate/cream mixture, add a splash of the hazelnut liqueur, pour the mixture directly into a bowl to chill until stiff, then scoop to form truffles and drop them into the cocoa powder to coat.

  3. 5 stars
    I made these yesterday and they are delicious! Usually if I get within three feet of chocolate, it seizes, but the tip to let the cream cool for a short while before pouring it on the chocolate seems to have helped. I was a little confused about why the jelly roll preparation but realized that it is because the nutella is way softer than the ganache, so wrapping it up both spreads the nutella throughout the truffle and possibly minimizes the mess a bit. I wore gloves and I do not regret that decision. Try this recipe if you are a truffle newbie, I think you would really like it! p.s. heed the admonition to use 66% cocoa –accidentally bought 95% and it was not sweet AT ALL so I mixed in some dark chocolate dove chocolates. amateur tip! 🙂

    1. Thanks for your tips, Sandy. It looks wonderful! We’re so pleased that these were a success for you.