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chocolate nutella truffles

Chocolate Nutella Truffles

Beth Lee
If you have a Nutella fan in the house, these are a simple surprise treat to prepare for Valentine's Day or any day worthy of chocolate (read EVERY DAY)!
5 from 2 votes
Prep Time 30 mins
Cook Time 3 mins
Total Time 33 mins
Course Dessert
Servings 24 servings
Calories 69 kcal


  • 5 oz milk chocolate chopped (I used 5 oz milk chocolate chips = about 3/4 cup)
  • 3 oz nutella just under 1/2 cup
  • 1 ½ tablespoons butter or 1 ½ tablespoons coconut oil
  • ¼ cup heavy cream or ¼ cup coconut cream*
  • 1 tablespoon frangelico
  • 1/8 cup toasted and chopped hazelnuts
  • A choice of coatings such as cocoa powder, toasted nuts, sea salt, sugar, toasted coconut


  • Microwave method: place chocolate, nutella, cream, and butter in a medium microwave-safe bowl. Microwave using the chocolate melt function or just low power - try 50% power for one minute, mix, then 30 seconds at a time, mixing in between to see your progress. Once it's smoothly mixed and melted together into a ganache, add the tablespoon of frangelico, a pinch of sea salt, and the 1/8 cup of nuts if you want them in the mixture, not just on the outside.


  • Double boiler method: proceed as above to place chocolate, nutella, cream, and butter in top of boiler and mix to combine into a smooth ganache. Take off the heat. Then add frangelico, salt, and nuts if using.
  • Place the mixture in the refrigerator until it firms up – an hour or so but it can stay longer. You can prepare the chocolate mixture ahead of time to fit your schedule and the truffles can be formed later on.
  • To form the truffles, scoop about a teaspoonful of the chocolate mixture and use your hands to form it into a ball. The version with the coconut cream and oil seems to melt faster in my hands when I roll them, so I highly recommend wearing gloves to form the truffles or expect your hands to be covered in chocolate (no real downside).
  • Then roll the chocolate ball in your choice of coatings – toasted coconut, toasted nuts such as pistachios or hazelnuts or almonds, a touch of sea salt, cocoa powder. It’s up to you! Experiment and have fun. Serve in mini cupcake containers or on parchment paper. Keep refrigerated until use.


Inspired by a recipe in The Fearless Baker by Emily Luchetti
*I bought a can of coconut cream at Trader Joe’s in the aisle with the coconut milk. You can also buy a can of coconut milk, don’t mix it and just use the non-watery portion.


Calories: 69kcalCarbohydrates: 5gFat: 5gSaturated Fat: 3gCholesterol: 5mgSodium: 9mgPotassium: 37mgSugar: 5gVitamin A: 60IUCalcium: 8mgIron: 0.3mg
Tried this recipe?Let us know how it was!