Quick 30-Minute Ferrero Rocher Truffles with Molten Nutella Core Tips, FAQ & printable recipe

Tips for success

For perfectly round truffles, use a small cookie scoop to portion the Nutella before freezing. This ensures even, uniform centers. When wrapping the dough around the frozen Nutella, work with slightly damp hands to prevent sticking.

If the dough becomes too soft, pop it in the fridge for a few minutes to firm up. The melted chocolate should be warm but not hot—if it's too hot, it will melt the frozen centers. Keep it at a gentle temperature by placing the bowl over a pan of barely simmering water.

To get a clean slice, use a sharp knife and wipe it with a damp cloth between cuts. For a more dramatic molten effect, let the truffles sit at room temperature for 10 minutes before serving.

You can also roll the finished truffles in extra chopped hazelnuts for a thicker, crunchier shell. If you're making these ahead, store them in an airtight container in the fridge, and bring them to room temperature before serving.

Variations

• Dark Chocolate Lovers: Swap the milk chocolate for dark chocolate (70% cocoa) in the coating. The bitterness of the dark chocolate balances the sweetness of the Nutella and biscuit dough beautifully. You can also add a pinch of sea salt to the chocolate for a salted caramel effect.
• Coffee Kick: Add 1 teaspoon of instant espresso powder to the biscuit dough along with the cocoa powder. The coffee enhances the chocolate flavor and adds a subtle mocha note. For an extra kick, dust the finished truffles with a little espresso powder before serving.
• Crunchy Peanut Butter: Replace the Nutella centers with a thick peanut butter (or a peanut butter-chocolate spread). Use crunchy peanut butter for added texture. The biscuit dough can stay the same, or you can add 1 tablespoon of peanut butter to the dough for extra flavor.
• Mint Chocolate: Add 1/4 teaspoon of peppermint extract to the melted chocolate before dipping. Use a chocolate hazelnut spread that doesn't have a strong flavor, or make your own centers with a mixture of chocolate and a drop of mint extract. Garnish with crushed candy canes for a festive twist.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 1 week. Layer with parchment paper to prevent sticking.

Freezer

Freeze for up to 1 month in a freezer-safe container. Thaw overnight in the fridge before serving.

Reheat

No reheating needed. Let sit at room temperature for 10 minutes before serving to soften the center.

Store the truffles in an airtight container in the refrigerator for up to 1 week. They are best enjoyed within 3-4 days, as the biscuit layer may soften over time. If you want to keep the shell extra crisp, store them in a single layer with parchment paper between layers. Let them sit at room temperature for 5-10 minutes before serving to soften the center slightly.

You can prepare the truffles up to 2 days in advance and keep them in the fridge. The centers can be frozen up to a week ahead, and the biscuit dough can be made a day ahead and refrigerated.

Assemble and dip the truffles on the day you plan to serve them for the best texture. If you need to make them further ahead, freeze the finished truffles for up to 1 month, then thaw in the fridge overnight.

Serving ideas

Serve these truffles as an elegant dessert after dinner, or as a sweet treat with coffee or tea. They're also perfect for gifting—place them in a decorative box lined with parchment paper. For a festive touch, dust them with a little cocoa powder or powdered sugar before serving. The contrast of textures makes them a crowd-pleaser at parties and holidays.

These truffles are best enjoyed at room temperature, when the Nutella center is soft and molten. If you've just taken them out of the fridge, let them sit for 10-15 minutes before serving.

For a special occasion, serve them alongside fresh berries or a dollop of whipped cream. They're also delicious with a glass of cold milk or a scoop of vanilla ice cream.

Frequently asked questions

Recipe card

Quick 30-Minute Ferrero Rocher Truffles with Molten Nutella Core

Prep 25 minCook 5 minRest 30 minTotal 1 hServes 12

Ingredients

• 12 teaspoons chocolate hazelnut spread (such as Nutella)
• 1 packet Petit Beurre tea biscuits (about 8-9 biscuits)
• 5 tbsp labneh cream cheese
• 2 tbsp cocoa powder
• 160 g milk chocolate, melted
• 1/2 cup finely chopped roasted hazelnuts

Instructions

1. Line a small baking sheet with parchment paper. Using a teaspoon, scoop out 12 rounded spoonfuls of chocolate hazelnut spread and place them onto the prepared sheet. Freeze for 30 minutes until rock solid.
2. Place the Petit Beurre biscuits in a food processor and pulse until finely crushed. Transfer the crumbs to a mixing bowl.
3. Add the labneh cream cheese and cocoa powder to the biscuit crumbs. Knead with your hands until a pliable dough forms. If the dough is too sticky, add a little more cocoa powder; if too dry, add a teaspoon of labneh.
4. Remove the frozen Nutella mounds from the freezer. Take a small piece of the biscuit dough and flatten it in your palm. Place one frozen Nutella mound in the center, then wrap the dough around it, sealing the edges. Roll gently between your palms to form a smooth ball. Repeat with the remaining mounds and dough.
5. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave in 20-second bursts, stirring until smooth. Stir in the finely chopped roasted hazelnuts until well combined.
6. Using a fork, dip each truffle ball into the melted chocolate-hazelnut mixture, turning to coat completely. Lift the truffle out, allowing excess chocolate to drip off, then place it back on the parchment-lined sheet. Repeat with all truffles.
7. Refrigerate the truffles for at least 10 minutes, or until the chocolate shell is firm to the touch. Slice one in half to reveal the crisp hazelnut shell, chewy cocoa biscuit ring, and molten Nutella lava core.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

210

Protein

3 g

Carbohydrates

22 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.