Homemade Valentine’s Day Chocolate Candy: Easy Nutella Bonbons

These Nutella bonbons are the kind of Valentine’s Day treat that looks romantic with almost zero fuss. You get a crisp chocolate shell, a creamy center, and crunchy hazelnuts in every bite. They’re giftable, party-ready, and totally doable on a busy day.

Scroll down for the ingredients and step-by-step.

Why You’ll Love These

• Pretty and celebration-worthy, with that glossy chocolate candy look
• Quick prep, the fridge does most of the work
• Dreamy texture, crisp shell, creamy filling, crunchy hazelnuts

What You’ll Need

Ingredients

• 1 cup semi-sweet chocolate chip morsels (about 170 g)
• 1/2 cup Nutella (about 150 g)
• 1/4 cup raw hazelnuts (about 35 g)
• 3 tbsp unsalted butter (42 g)
• 1 tbsp powdered sugar (about 8 g)

Optional (nice, not required):

• A tiny pinch of salt, it makes the chocolate-hazelnut flavor pop
• A drop of vanilla

Equipment

• Bonbon mold
• Microwave-safe bowls
• Food processor
• Small spatula or spoon
• Metal scraper or straight-edged spatula (for clean edges)
• Baking sheet (for roasting hazelnuts)

Tip: Keep everything completely dry. Even a little water can make chocolate turn grainy.

Step-by-Step Nutella Bonbons

1) Roast the hazelnuts

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place the hazelnuts in the oven and roast them for approximately 5 minutes. Then allow them to cool off and use your hands to remove the skin.

Helpful tips:

• If your hazelnuts are still pale after 5 minutes, give them 2 to 3 more minutes (optional) – ovens vary.
• For easier peeling, rub the warm nuts in a clean kitchen towel, the skins slip off faster.
• It’s fine if a few skins stay on, don’t stress it.

2) Chop the hazelnuts

Process the hazelnuts in a food processor:

• Pulse in short bursts so you don’t accidentally turn them into hazelnut butter.
• Aim for a coarse chop so the bonbons have a satisfying crunch.

3) Make the Nutella filling

In a microwavable bowl, combine Nutella and butter, and microwave for about 30 seconds or until the butter has melted. Stir until well combined.

Add powdered sugar to the Nutella mixture and mix again.

Helpful tips:

• Microwave in shorter bursts, especially if your microwave runs hot – you want melted butter, not bubbling Nutella.
• If your powdered sugar is lumpy, sift it in (optional) for a smoother filling.
• If the mixture looks a little oily, stir well and let it sit for a few minutes, it usually comes back together.

4) Melt the chocolate

In another bowl, melt the chocolate chips in the microwave for about 2 minutes, stirring every 30 seconds until fully melted.

Helpful tips:

• Stop when you see just a few unmelted bits and stir until smooth (optional), it prevents overheating.
• Keep bowls and utensils dry, chocolate hates water.

5) Coat the mold

Coat your bonbon mold completely with the melted chocolate, ensuring all the holes are covered. Then flip the mold over and let the excess chocolate drip out. Use a scraper to remove any remaining excess chocolate.

Helpful tips:

• Tap the mold on the counter a few times after filling, it helps pop air bubbles.
• Scrape firmly for clean edges, neat edges make sealing easier later.
• For sturdier shells, do a second thin coat after the first sets (optional).

6) Chill the shell

Cool the chocolate mold in the fridge for about 10 minutes or until slightly hardened.

• “Slightly hardened” is the sweet spot – set enough to hold filling, not so cold it cracks later.
• Avoid the freezer – it can lead to condensation and streaky chocolate.

7) Add hazelnuts and fill

Add the roasted hazelnuts to the mold.

Spoon the Nutella mixture into the mold, leaving room for more chocolate.

Helpful tips:

• Make sure the hazelnuts are fully cool before adding them, warmth can soften the shell.
• For cleaner filling, use a piping bag or a zip-top bag with the corner snipped off (optional).
• Leave a little headspace at the top so the final chocolate layer seals well.

8) Seal the bonbons

Pour the remaining melted chocolate over the bonbon molds, making sure they are fully covered. Tap the mold on the table a few times to remove air bubbles and ensure the chocolate settles at the bottom.

Use a metal scraper to remove any excess chocolate from the mold again.

Helpful tips:

• If your chocolate has thickened, microwave it for a few seconds to loosen it.
• Scrape well so the bottoms look tidy and release easily.

9) Chill until firm, then unmold

Place the bonbons in the fridge for at least 30 minutes or until hardened.

Once hardened, remove the chocolates from the mold and enjoy!

Helpful tips:

• If they don’t release right away, chill 5 more minutes and try again.
• For silicone molds, a gentle peel works better than a hard tap.

Make-Ahead and Storage

• Store bonbons in an airtight container in a cool, dry spot for about 1 week.
• For longer storage, refrigerate up to 2 weeks, then let them sit at room temp for 10 to 15 minutes before serving so the center tastes extra creamy.

Quick Troubleshooting

• Shells crack: The chocolate layer may be too thin. Next time, add a second coating (optional).
• Air bubbles: Tap the mold right after coating and again after sealing.
• Filling leaks: Leave more headspace and scrape the top clean before sealing.