Decadent Nutella Bonbons: The Ultimate Chocolate-Hazelnut Treat

If you’re like me and can’t resist the combination of chocolate and hazelnuts, these Nutella Bonbons are going to quickly become your new favorite treat. They’re everything you love about Nutella, wrapped in a rich, smooth chocolate coating, with just a touch of crunchy hazelnut in every bite. The best part? These bonbons are surprisingly easy to make, with just a handful of ingredients that come together to create a decadent little indulgence.

As a mom of three, I’m always looking for simple, delicious recipes that I can whip up in no time, and these bonbons fit the bill perfectly. With a prep time of only 15-20 minutes, I can have these bite-sized chocolate delights ready to chill while I attend to the kids, and they’re a hit every time. Plus, there’s something so satisfying about making chocolates from scratch, knowing exactly what goes into them.

Whether you’re planning a sweet treat for a family gathering, a special occasion, or simply want to pamper yourself, these Nutella Bonbons are sure to impress. They’re the perfect balance of creamy, crunchy, and chocolaty goodness, and they’re just as fun to make as they are to eat.

Ingredients

• 1 cup semi-sweet chocolate chip morsels: These semi-sweet chocolate chips provide the rich, smooth base for the bonbons’ outer layer.
• ½ cup Nutella: Nutella adds a creamy, hazelnut-flavored richness that makes these bonbons irresistibly delicious.
• ¼ cup raw hazelnuts: Roasted hazelnuts offer a delightful crunch and enhance the nutty flavor of the Nutella filling.
• 3 tbsp unsalted butter: The unsalted butter helps create a silky, smooth texture when melted with the Nutella.
• 1 tbsp powdered sugar: Powdered sugar adds just the right amount of sweetness to balance the richness of the Nutella filling.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

I’ve used a heart-shaped mold but you can use whatever you have to hand.

1. Preheat your oven to 350°F (175°C).

2. Place the hazelnuts in the oven and roast them for about 5 minutes. Once done, allow them to cool and use your hands to remove the skins.

3. Process the hazelnuts in a food processor until finely ground.

4. In a microwave-safe bowl, combine the Nutella and butter, then microwave for about 30 seconds or until the butter melts. Stir until well combined.

5. Add the powdered sugar to the Nutella mixture and stir again until smooth.

6. In another bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until fully melted.

7. Coat your bonbon mold with the melted chocolate, ensuring all holes are covered. Flip the mold over and let the excess chocolate drip out. Use a scraper to remove any remaining excess chocolate.

8. Chill the mold in the fridge for about 10 minutes, or until the chocolate starts to harden slightly.

9. Add the roasted hazelnuts to the mold.

10. Spoon the Nutella mixture into the mold, leaving room for more chocolate.

11. Pour the remaining melted chocolate over the molds, ensuring they are fully covered. Tap the mold on the table a few times to release air bubbles and help the chocolate settle.

12. Use a metal scraper to remove any excess chocolate from the mold again.

13. Refrigerate the bonbons for at least 30 minutes, or until they have fully hardened.

14. Once hardened, remove the bonbons from the mold and enjoy!

Tips & Tricks for the Perfect Nutella Bonbons

• Roast Hazelnuts Evenly: When roasting the hazelnuts, be sure to check them after 3-4 minutes in the oven to avoid burning. Let them cool completely before removing the skins for the best texture and flavor.

• Avoid Overheating the Chocolate: When melting the semi-sweet chocolate chips, do so in short bursts of 30 seconds in the microwave, stirring in between. This prevents the chocolate from burning and ensures a smooth, glossy finish.

• Chill Between Layers: After coating the molds with the first layer of chocolate, pop them in the fridge for 10 minutes to firm up before adding the Nutella mixture. This helps maintain the bonbon’s structure and ensures the chocolate doesn’t mix with the filling.

• Tap the Mold for Even Coating: After filling the mold with the melted chocolate, tap it on the table a few times to remove any air bubbles and create a smoother, more even coating. This also helps the chocolate settle into all the crevices of the mold.

• Use a Metal Scraper: To remove excess chocolate from the mold, use a metal scraper to get a clean edge. This will help your bonbons come out with a professional look and an even chocolate layer.

• Let the Bonbons Fully Harden: Be patient and allow the bonbons to chill in the fridge for at least 30 minutes or until they’re completely firm before removing them from the mold. This ensures they hold their shape when you pop them out.

• Experiment with Flavors: If you want to get creative, try adding a pinch of sea salt on top before refrigerating or mix in a bit of vanilla extract for an extra layer of flavor.