White Chocolate Hazelnut Bonbons (No Bake)

Najat

Photo by Najat

If you love the idea of making your own fancy treats but don’t want a complicated recipe, these chocolate hazelnut bonbons are it! With just a handful of ingredients—chocolate, cream, and hazelnuts—you’ll create little bites of nutty deliciousness that taste like they came from a gourmet shop. The process is super simple: mix, chill, shape, and dip. Each bonbon is rich, creamy, and has a crunchy hazelnut surprise in the middle, all wrapped up in a sweet white chocolate coating. Perfect for sharing… or not. Ready to wow your taste buds? Let’s dive in!

2 h 30 min

17 Portions

Easy

Ingredients

Portions

CHOCOLATE MIXTURE

50 ml heavy cream

150 g milk chocolate

100 g hazelnuts, chopped and roasted

CORE

chocolate hazelnuts

GARNISH

250 g white chocolate

15 g hazelnuts, chopped and roasted

Tips

Use a small scale to measure equal portions of the chocolate mixture for consistent sizes.

Allow the chocolate mixture to firm up sufficiently, at least 1-2 hours. If it’s too soft, shaping the balls will be difficult.

Chocolate can melt quickly from the warmth of your hands. Wash your hands with cold water in between or use a bit of powdered sugar to prevent sticking.

Experiment with other nuts like almonds or pistachios.

Use the type of chocolate you enjoy most for the best flavor.

Instructions

Witte-chocolade-ganache-maken-in-stappen-1024x1024

Heat the heavy cream in a saucepan until just below boiling point. Add the chopped chocolate, remove the pan from the heat, and let it sit for 1 minute. Stir until smooth. Allow the mixture to cool.

Chocolade mengen met hazelnoten in een kom

Place the chocolate ganache in a bowl. Add 100 g of chopped hazelnuts and mix well.

Refrigerate the mixture until it firms up enough to shape.

Chocolade-hazelnootmengsel plat drukken, vullen en dichtrollen

Take approximately 12 g of the chocolate mixture and flatten it in the palm of your hand. Place a chocolate hazelnut in the center and fold the chocolate mixture around it. Roll it into a ball using your hands. Repeat with the remaining mixture.

Chocolade-hazelnootbollen op een vel bakpapier leggen

Place the chocolate balls on a sheet of baking paper and freeze them for 30 minutes to firm up.

Melt the white chocolate using a double boiler.

Witte chocolade mengen met gehakte hazelnoten in een kom

Transfer the melted white chocolate to a bowl and mix in 15 g of chopped hazelnuts. Stir well.

Chocolade-hazelnootbollen door de chocolade halen en op een vel bakpapier leggen

Dip the cold chocolate balls completely into the melted white chocolate and place them on a sheet of baking paper. Let the balls harden at room temperature.