Nutella truffles

  • Makes 15

  • Preparation time: PT20m

  • Cooking time: PT35m


30 g (2 tbsp) caster/superfine sugar
15 whole hazelnuts
50 g plain chocolate
150 g (½ cup) Nutella
2 tbsp single/light cream
30 g hazelnuts, toasted and chopped


In a saucepan, dissolve the caster/superfine sugar with 2 tbsp water to make a caramel. When it is ready, add the hazelnuts and mix thoroughly. When the hazelnuts are well coated with caramel, place them on a sheet of baking parchment and leave to dry.

In a saucepan, melt the plain chocolate cut into pieces with the cream and Nutella. Mix thoroughly until well combined then remove from the heat and leave to cool.

Use a teaspoon to scoop up a nut-sized piece of the chocolate mixture. Add a caramel-coated hazelnut and roll in the palm of your hand to form a small ball. Repeat until all the mixture has been used, then roll the balls in the toasted, chopped hazelnuts. Refrigerate for 30 minutes before serving.


Recipes and images from Nutella: The 30 Best Recipes by Ferrero (Murdoch Books), available now in all good bookstores and online.