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No-Bake Chocolate Hazelnut Balls

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My Chocolate Hazelnut Balls (a version of Oreo Cookie Balls) are the perfect no-bake treat for the holidays, and are made with just a few ingredients that guarantee you great chocolate flavor.

Hi Bold Bakers!

Chocolate and hazelnut are quintessential Christmas flavors to me. That might be a European thing, because we give gifts of Ferrero Rocher around the holidays. Fancy, I know!

[Want to make your own Ferrero Rocher? Get my Ferrero Rocher recipe! ]

My Chocolate Hazelnut Balls are the perfect no-bake treat for the holidays, and are made with just a few ingredients that guarantee you great chocolate flavor. Your friends and family will adore these handheld sweet treats this winter!

How to make Oreo cookie crumbs

My No-Bake Chocolate Hazelnut Balls start with Oreo cookie crumbs as they’re a version of Oreo Cookie Balls. Made by hand with a mortar and pestle, or in a food processor, these cookie crumbs include both the chocolate cookies and the sweet frosting inside! The result is a sweet chocolate crumb that naturally lends itself to sticking together and rolling easily into a little ball.

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What if I don’t have Nutella?

The other magic ingredient in my No-Bake Chocolate Hazelnut Balls is Nutella. Nutella is a rich chocolate and hazelnut sweet spread sent from above. I like to use Nutella in this recipe to add a nutty chocolate fudge-like flavor and texture, and this is the other thing that really binds the balls together. If you don’t have Nutella you have to check out my recipe for Homemade Nutella!

Do I have to use hazelnuts for Chocolate Hazelnut Balls?

The last thing that really cements the flavors in this little one-bite treat is chopped hazelnuts. Chocolate and hazelnuts are best friends, but if you can’t find them or don’t love the flavor, I might suggest you use almonds or cashews instead!

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4.16 from 13 votes
Chocolate Hazelnut Balls Recipe
Prep Time
25 mins
Total Time
25 mins

My Chocolate Hazelnut Balls are the perfect no-bake treat for the holidays, and are made with just a few ingredients that guarantee you great chocolate flavor.

Course: Dessert
Cuisine: American
Servings: 20 Cookie balls
Author: Gemma Stafford
  • 1 cup (3oz/85g/1 sleeve) oreos, crushed into crumbs
  • 1/4 cup (1¼oz/35g) hazelnuts, finely chopped
  • 1/2 cup (4oz/115g) nutella
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons cocoa powder, for rolling
  1. Combine the Oreo crumbs, hazelnuts, Nutella, and cocoa powder in a large bowl. 

  2. Mix until a sticky dough is formed. At this point chill the mixture or about 2 hours.

  3. Once chilled, scoop the cookie mixture into balls. Using a tablespoon measure, scoop a level tablespoon of the mix then roll into a ball. Repeat the process until all of the balls are rolled.

  4. Roll each ball generously in cocoa powder. 

  5. Cover and store the balls in the fridge in an airtight container for up to 10 days. 

Watch the Recipe Video!



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Lori Noble on September 10, 2019 at 9:51 am

    I have a question about the two cocoa powders. Is the one used to roll the balls in sweetened? Or do you use the same for both. Seems like unsweetened on the outside would be bitter but then I haven’t made these yet. By the way loving the cookbook! Just got it a couple of days ago and I’ve made three recipes already!

    • Gemma Stafford on September 11, 2019 at 8:40 am

      Hi Lori,
      both are unsweetened – this is what gives the best balance to the flavor, but that is just my opinion. You can do it your way too. Sweetened cocoa is not such a common thing here in the US. You may be thinking about drinking chocolate? You will find Dutch-processed Cocoa, which has been alkalized, that means the flavor is less bitter and the acid has been removed. It is the one used for Oreo for instance.
      I hope this is of help. I am delighted you have my book, actually really thrilled that you are baking from it, I hope you enjoy it!
      Gemma 🙂

  2. Kathy Osuna on January 22, 2019 at 5:30 am

    Hello Gemma. My name is Kathy Osuna. I am a huge fan. I have tried so many of your recipes and have never found one that was bad. I even have my Mom hooked on your site. Thank you for working so hard for us. I just love you

    • Gemma Stafford on January 22, 2019 at 6:28 am

      Hi Kathy,
      Thank you, and thank you too for getting your Mom hooked! Haha, poor moms around the world, I have them scourged.
      Good that oyu are baking with us, I appreciate your kind words,
      Gemma 🙂

  3. L on December 26, 2018 at 2:47 pm

    I made these with a non dairy off-brand hazelnut spread and these made a delicious plant based treat. So yummy! Thanks for this recipe.

    • Gemma Stafford on December 30, 2018 at 10:56 pm

      YUM, so glad you enjoyed it!

  4. Paula Rose on December 21, 2018 at 12:57 pm

    Thank you Gemma for all the help and wonderful recipes, we surely do appreciate the knowledge. You are a wonderful baker and I enjoy watching and learning.

    • Gemma Stafford on December 21, 2018 at 7:39 pm

      Aw thank you, i am delighted to hear that 😀

  5. Emma Vincent on December 20, 2018 at 9:59 am

    Yummy..!! The choc and hazelnut are my faves to..!! But we are not big fans of Oreo’s (sorry USA..!! ) So we use Bourbon biscuits instead..and the result is amazing..!! I am no sure they will last long enough to post a pic of tbh…!! I also coat this in melted chocolate and they are like truffles..! I also use Custard Creams in the same way with White chocolate spread and then coat them in white chocolate, my husband loves these and asks for them every year.
    Thanks for all your wonderful recipes, thanks to you I now make all my own bread, sometimes 2 to 4 loaves at a time, I would never have attempted bread if I hadn’t seen your video..!!
    Merry Christmas to you and Kevin
    From a very happy happy UK baker .x.

    • Gemma Stafford on December 20, 2018 at 2:51 pm

      Happy to hear you have your favorites, Emma. All great ideas! And well done on the bread. Happy Christmas from Ireland, where we’re at the next few weeks.

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