Crispy, chocolate-coated truffles filled with rich hazelnut spread and finely chopped hazelnuts, these bite-sized treats are encased in a crunchy puffed rice and milk chocolate shell. Perfect for holidays, dessert platters, or simply a sweet indulgence at home, these truffles are a delightful combination of creamy and crunchy textures.

Why You’ll Love This Recipe

These chocolate hazelnut crunch truffles are more than just a sweet treat. They’re:

• Incredibly easy to make with minimal ingredients
• Perfectly balanced between creamy, nutty, and crispy textures
• Freezer-friendly and ideal for make-ahead desserts
• A festive and crowd-pleasing homemade gift
• Customizable with different coatings and nut varieties

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup hazelnut spread (such as Nutella)
• 1/2 cup crushed wafer cookies
• 1/3 cup finely chopped hazelnuts
• 1 cup milk chocolate chips
• 1 tablespoon coconut oil (optional, for smoother coating)
• 1 cup puffed rice cereal

Directions

1. In a mixing bowl, combine the hazelnut spread, crushed wafer cookies, and chopped hazelnuts until the mixture is uniform.
2. Scoop out small portions and roll them into bite-sized balls. Arrange them on a parchment-lined tray.
3. Freeze the truffle balls for 15 to 20 minutes, or until firm.
4. Melt the milk chocolate chips with coconut oil (if using) in a heatproof bowl placed over simmering water, or microwave in intervals until smooth.
5. Stir the puffed rice cereal into the melted chocolate until fully coated.
6. Dip each truffle into the chocolate-rice mixture, using a fork to roll and lift them out. Return to the parchment-lined tray.
7. Refrigerate the coated truffles for about 20 minutes, or until set.
8. Store in an airtight container in the refrigerator and serve chilled.

Servings and timing

Servings: Approximately 20 truffles
Prep time: 15 minutes
Chill time: 40 minutes total
Total time: 55 minutes

Variations

• Dark chocolate version: Substitute dark chocolate chips for a richer flavor.
• Nut-free option: Use a seed spread like sunflower seed butter and omit the chopped hazelnuts.
• Different coatings: Try crushed pretzels or cookie crumbs instead of puffed rice.
• Add a surprise center: Insert a whole hazelnut or caramel drop in the center of each truffle before freezing.
• Festive twist: Add colored sprinkles to the coating for holidays or parties.

storage/reheating

Store the truffles in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them in a freezer-safe container for up to 2 months. Let frozen truffles thaw in the refrigerator for a few hours before serving. These truffles are meant to be enjoyed cold and do not require reheating.

FAQs

What can I use instead of hazelnut spread?

You can substitute with almond butter, peanut butter, or any chocolate spread of your choice.

Can I make these truffles ahead of time?

Yes, they’re perfect for making ahead and storing in the fridge or freezer.

Do I need to temper the chocolate?

Tempering is not necessary for this recipe, especially since the truffles are chilled, which helps the coating set properly.

Can I use dark chocolate instead of milk chocolate?

Absolutely. Dark chocolate works well and gives a more intense chocolate flavor.

Is coconut oil required?

No, it’s optional. Coconut oil simply helps the chocolate melt more smoothly.

How do I prevent the chocolate from seizing?

Ensure no water comes in contact with the chocolate during melting. Use dry utensils and bowls.

Can I make these truffles gluten-free?

Yes, just make sure to use gluten-free wafer cookies.

How long do these truffles last?

They last up to 2 weeks in the refrigerator and up to 2 months in the freezer.

What if I don’t have puffed rice?

You can use crushed cornflakes or crispy rice cereal as a substitute.

Are these suitable for gifting?

Definitely. Package them in decorative boxes or jars for a homemade holiday or special occasion gift.

Conclusion

Chocolate Hazelnut Crunch Truffles are an irresistible blend of rich, creamy hazelnut filling and crispy chocolate coating. Whether you’re preparing a festive dessert platter, need a quick make-ahead treat, or want to impress with a homemade edible gift, these truffles are sure to please. Easy to make, versatile, and incredibly indulgent—this is a recipe you’ll return to time and again.

Chocolate Hazelnut Crunch Truffles

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Yield: 20 truffles 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: International
• Diet: Vegetarian

Print Recipe

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Description

Crispy, chocolate-coated truffles filled with rich hazelnut spread and chopped nuts, wrapped in a layer of puffed rice and milk chocolate—perfect for festive gifting or indulgent snacking.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup hazelnut spread (such as Nutella)
• 1/2 cup crushed wafer cookies
• 1/3 cup finely chopped hazelnuts
• 1 cup milk chocolate chips
• 1 tablespoon coconut oil (optional, for smoother coating)
• 1 cup puffed rice cereal

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Instructions

1. In a bowl, mix hazelnut spread, crushed wafer cookies, and chopped hazelnuts until well combined.
2. Scoop small amounts and roll into balls. Place on a parchment-lined tray and freeze for 15–20 minutes until firm.
3. Melt milk chocolate chips with coconut oil (if using) in a heatproof bowl over simmering water or in the microwave.
4. Once smooth, stir in puffed rice cereal until evenly coated.
5. Dip each frozen truffle into the chocolate mixture, rolling to coat completely. Use a fork to lift and place back on the parchment.
6. Chill in the refrigerator until set, about 20 minutes.
7. Store in an airtight container in the fridge and enjoy chilled.

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Notes

• Use gloves to roll truffles to prevent melting and sticking.
• You can use dark chocolate instead of milk chocolate for a richer flavor.
• Store truffles in the fridge for up to 2 weeks.

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Nutrition

• Serving Size: 1 truffle
• Calories: 110
• Sugar: 8g
• Sodium: 20mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg