Nutella has become a favorite in many American kitchens, but my love for the chocolate hazelnut spread began while I was living in Europe. When I returned to the United States, I was surprised to see Nutella commercials on television and jars of it lined up on the shelves of nearly every grocery store. That familiar chocolate-hazelnut flavor suddenly seemed to be everywhere, and it inspired me to use it in a holiday treat that felt both nostalgic and a little more grown up.
While planning my 2011 treat boxes, I originally considered making traditional rum balls or bourbon balls. Then the idea came to me: why not give those classic no-bake candies a Nutella twist? The creamy spread adds richness, smooth chocolate flavor, and a natural hazelnut note that works beautifully with crushed vanilla wafers. Once I started adjusting the recipe, I kept going and replaced the usual chopped pecans with chopped hazelnuts for an even deeper nutty flavor.
Instead of using rum or bourbon, these Tipsy Nutella Balls are made with Frangelico, a hazelnut liqueur produced in Canale, Italy, less than 10 miles from where Nutella is made. It was the perfect match. The liqueur complements the hazelnuts and Nutella without overpowering the candy, giving each bite a warm, mellow flavor that makes these truffles feel special enough for gifting.
The result exceeded my expectations. Buttery, earthy hazelnuts blend with creamy Nutella, crisp vanilla wafer crumbs, powdered sugar, cocoa powder, and a smooth chocolate coating. These no-bake Nutella truffles are rich, easy to make, and ideal for holiday treat boxes, dessert platters, or homemade edible gifts. They have the spirit of classic boozy dessert balls, but the chocolate-hazelnut combination makes them memorable enough to return to year after year.
Tipsy Nutella Balls
Tipsy Nutella Balls are rich no-bake chocolate hazelnut truffles made with crushed vanilla wafers, chopped hazelnuts, Nutella, cocoa powder, powdered sugar, Frangelico, and melted chocolate. They are simple to prepare, easy to portion, and especially good for sharing during the holidays.
Ingredients
- 3 cups vanilla wafer cookies, about 1 box
- 1 ¼ cups chopped hazelnuts, divided
- ¼ cup Nutella
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2/3 cup Frangelico, hazelnut liqueur
- 1 bag chocolate chips
Instructions
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Crush the vanilla wafers in a food processor until they form fine crumbs. Transfer the crumbs to a large mixing bowl.
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Add 1 cup of the chopped hazelnuts, the Nutella, powdered sugar, cocoa powder, and Frangelico. Mix until the ingredients are evenly combined and the mixture is moist enough to hold together when shaped.
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Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
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Scoop about 1 tablespoon of the Nutella mixture and roll it into a 1-inch ball. Repeat until all of the mixture has been shaped.
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Dip each ball into the melted chocolate, allowing the excess chocolate to drip off, then place it on a baking sheet lined with wax paper.
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Sprinkle the remaining ¼ cup of chopped hazelnuts over the tops before the chocolate sets.
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Place the pan in the refrigerator until the chocolate coating has hardened.
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Store the Tipsy Nutella Balls in an airtight container at room temperature for 2 to 4 weeks.
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
These chocolate hazelnut truffles are a flavorful alternative to traditional rum balls or bourbon balls. Nutella adds creamy sweetness, Frangelico reinforces the hazelnut flavor, and the chocolate coating gives each bite a polished finish. For the best texture, make sure the wafer crumbs are finely crushed and the mixture is thoroughly moistened before rolling. The chopped hazelnut topping adds a simple decorative touch and a pleasant crunch.