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Nutella Truffles with Frangelico

Like I said a couple of weeks ago, Brian and I don’t really get into the whole Valentine’s Day thing. Because of that, it’s doubtful that you’ll ever see a slew of pretty pink confections gracing the pages of MBA.  Not that I have anything against cutesy or pink – it’s just not me – so I’ll  leave it to bloggers like Sweet Adventures of Sugarbelle and Confessions of a Cookbook Queen, whose deliciously adorable Valentine’s Day desserts will make just about anyone feel like they’ve been struck by Cupid’s arrow.

But hey, I’m never one to pass up an excuse to make yummy things. I thought I’d still create a couple of homemade treats that are a little more my speed – like truffles. In my opinion, they are the perfect dessert for pretty much any occasion. They’re bite-size, sweet, decadent and the perfect foundation for just about any flavor combination imaginable.

Rich, dark chocolate is infused with Nutella and Frangelico, then rolled in toasted, chopped hazelnuts to create a simple, yet stunning Valentine’s Day treat for your sweetie and you. And I guarantee you, these truffles are cheaper and far more indulgent than anything you’ll find on the drugstore shelves. Who knows how long those heart shaped boxes sit in storage, right?

Metal bowl full of Nutella truffles

Nutella Truffles

Yield: about 20 truffles
Prep Time: 15 minutes
Total Time: 15 minutes


  • 10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels)
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup Nutella
  • 1 teaspoon vanilla extract
  • 3 tablespoons Frangelico liqueur
  • 1/2 cup toasted hazelnuts, finely chopped (see notes)


  1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
  2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes.
  3. Whisk in vanilla and Frangelico.
  4. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
  5. Line a baking sheet with parchment paper.
  6. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture.
  7. Roll balls in chopped hazelnuts.
  8. Refrigerate truffles until ready to serve.


  • For information on how to skin and toast hazelnuts, check out my post, How to Skin Hazelnuts
  • Truffles will store well in the refrigerator for up to 3 days.
  • If you do not have Frangelico, simply omit the ingredient, just note the recipe will lack the layer of flavor that the Frangelico imparts to the truffles. You can typically find mini bottles of Frangelico for about $2.99 at liquor stores.

Did you make this recipe?

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Tuesday 20th of December 2016

I want to try this recipe in-spite of the fact that some people have had problems with them being firm enough. And was wondering if I could use Hazelnut extract instead of the liqueur? thank you


Wednesday 21st of December 2016

Hi, Barbara! I think hazelnut extract will be just fine. Let me know how it goes!


Saturday 17th of December 2016

I'm afraid I have to agree with Steve. I've tried making these twice, following the directions and ingredients to the letter, and both times the mixture just did not harden enough to use. I ended up freezing them overnight before being able to roll them into balls, which is better than throwing the whole batch out, but something is definitely missing with the recipe or directions. Disappointing, because they look so promising.


Sunday 18th of December 2016

I'm sorry the recipe didn't work out for you, Shawna. I do appreciate your comments and feedback. Take care.


Saturday 14th of May 2016

Do not waste your time and effort making these. The only comments on here from people who have actually tried the recipe (myself included) have all run into the same issue, it does not harden enough to actually make truffles out of. Really wish I would have read into it before wasting my time attempting to make these.


Sunday 27th of July 2014

Hi there,

Is double cream the same as heavy cream? Thanks in advance!


Monday 11th of August 2014

I think it might be closer to single cream. Thanks for stopping by.



Sunday 22nd of December 2013

I made them yesterday. My chocolate isn't hardening. It's softer than chocolate mousse..I used semi sweet chocolate and Nutella


Friday 10th of January 2014

Hi Christina, I'm not sure why this wouldn't harden. The only thing I can think (and I've done this before) is mistakenly using half and half instead of heavy cream, or not allowing the mixture to cook long enough. I'm sorry I can't be of more help, it's hard to troubleshoot these things from afar. - Jamie

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