These little Nutella bombs are exactly what they sound like: pillowy pockets of dough with molten chocolate-hazelnut at the center, baked until golden and irresistible. They’re special because the outside is tender and slightly crisp while the core remains gloriously gooey—like a warm hug in pastry form. They’re quick to assemble, endlessly adaptable, and perfect for serving at brunch, after-school snacks, or a simple dessert that feels a little celebratory.

My husband is the ultimate taste-tester for anything chocolate, and these have become his unofficial after-dinner treat. I’ll admit I started making them on weekends when our kiddo wanted “something chocolate” after soccer, and now we all look forward to the little ritual: one for each of us, a tiny napkin, and an enthusiastic thumbs-up all around. They’re the kind of recipe that turned a one-off indulgence into a household staple—simple enough for weeknights, fun enough for guests.

Why You’ll Love This Delish Nutella Bombs to Satisfy Your Sweet Tooth

– Gooey center: The molten Nutella core is the whole point—warm and decadent without being fussy.
– Fast payoff: They come together quickly with minimal equipment, so you get maximum reward for little work.
– Crowd-pleasing: Kids, partners, and chocolate-hesitant friends tend to become instant fans.
– Flexible: Swap the filling or dough to suit allergies or what you have on hand, and they still deliver.
– Portable and shareable: Great for bake sales, picnics, or popping into lunchboxes.

Behind the Recipe

This recipe evolved from a few experiments with different doughs and filling techniques. The delicate balance is in keeping the dough thin enough to get a tender exterior but strong enough to hold the filling without leaking. I learned early on that chilling the assembled bombs for a few minutes before baking really cuts down on blowouts. Using a consistent scoop for the dough and a small measuring spoon or piping method for the Nutella keeps the centers even, so you don’t end up with one overstuffed and one nearly empty. Finally, a quick brush of egg wash (or a dairy-free milk for vegan versions) gives that glossy finish that makes them feel special.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): If you’re making dough from scratch, use all-purpose flour for a tender bite; if gluten-free is needed, pick a 1:1 blend labeled for baking.
– Chocolate: Choose a good-quality chocolate or chocolate chips if you plan to drizzle—flavor noticeably affects the final result.
– Fats & Oils: Unsalted butter gives the best flavor control; swap to a neutral oil for dairy-free versions.
– Nuts & Seeds: Nutella contains hazelnuts; if you want extra crunch, buy toasted hazelnuts or chopped nuts to sprinkle on top.
– Eggs: Fresh eggs are great for an egg wash finish; for egg-free, use plant-based milk mixed with a touch of oil.

Prep Ahead Ideas

– Portion the dough and roll into balls the day before; keep them covered in the fridge so they’re ready to fill and bake.
– Spoon or pipe individual dollops of Nutella onto parchment, freeze until firm, then use the frozen pieces to prevent overfilling and leaking during baking.
– Store prepped bombs on a baking sheet in the freezer and transfer to a sealed container; bake straight from frozen with a couple extra minutes added.

Time-Saving Tricks

– Use store-bought biscuit or croissant dough to shave prep time without sacrificing comfort-food vibes.
– Put the Nutella in a piping bag (or a zip-top bag with the corner snipped) for fast, neater filling.
– Line your baking sheet with parchment so you can assemble directly on it—fewer dishes and easy transfer to the oven.
– Work in batches and keep the assembled bombs chilled while the oven recovers heat between trays.

Common Mistakes

– Overfilling: I did this once and ended up with a sticky, leaky mess—use modest amounts and consider freezing the filling dollops first.
– Poor sealing: Pinch edges well and, if using dough that doesn’t seal easily, brush with a little water or egg wash to help them stick.
– Overbaking: Leave them in too long and the center loses that molten quality—pull them when tops are golden but still soft.
– Cold filling that’s rock-hard: If the Nutella is too firm to pipe, warm it gently so it’s pliable but not runny.

What to Serve It With

These pair beautifully with a simple scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries to cut the richness. For drinks, a strong espresso, cold milk, or a caramel latte matches the chocolate-hazelnut notes well. For a brunch spread, add them to a board with fruit, yogurt, and toasted nuts.

Tips & Mistakes

Chill assembled bombs briefly before baking to reduce leaks, and don’t crowd the pan so heat circulates evenly. If you want a glossy finish, apply an egg wash just before baking; for a matte look, skip it and dust with powdered sugar after cooling.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

Swap Nutella for peanut butter or almond butter plus a square of dark chocolate for different flavor profiles; use jam for a fruitier center. For gluten-free, use a labeled gluten-free dough or puff pastry; for vegan, pick dairy-free chocolate and a plant-based dough. The classic Nutella version is worth keeping when you want that signature hazelnut-chocolate flavor—some replacements change the character more than others.

Write me the frequently asked questions and answers Delish Nutella Bombs to Satisfy Your Sweet Tooth in the same way as the example below.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking blend or a labeled gluten-free pastry dough—texture may be slightly different but the gooey center and overall result are still excellent.

How do I stop them from leaking?

Chill or briefly freeze the filled bombs before baking, use a modest amount of filling, and pinch the seams tightly; a light egg wash helps seal dough edges for non-vegan versions.

Can I prepare these ahead and freeze them?

Absolutely. Freeze assembled bombs on a sheet, then transfer to a sealed container; bake from frozen, adding a few minutes to the baking time.

My kids are allergic to nuts—what can I use instead of Nutella?

Try sunflower seed butter or a safe seed-based spread as a swap; both give a creamy center without nuts, though flavor will differ from classic Nutella.

What’s the best way to reheat leftovers?

Warm briefly in a 300°F oven or air fryer for a few minutes to revive the crisp exterior and gooey center; microwave works in a pinch but can make the dough softer.

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Delish Nutella Bombs to Satisfy Your Sweet Tooth

These Nutella bombs are a delightful treat that are sure to please any chocolate lover. With their rich filling and doughy exterior, they are perfect for satisfying your sweet cravings!

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 12

Calories: 120kcal

Ingredients

Main Ingredients

▢ 1 cup Nutella Use your favorite hazelnut spread
▢ 2 cups crescent roll dough Store-bought works great for ease
▢ 0.5 cup powdered sugar For dusting
▢ 1 tsp vanilla extract

Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C). Next, unroll the crescent roll dough and separate it into triangles. Place about a tablespoon of Nutella onto the wide end of each triangle. Carefully roll them up, starting from the wide end, to enclose the delicious filling. Arrange the rolled dough balls on a baking sheet lined with parchment paper, making sure to space them apart. Bake for about 12-15 minutes or until they are golden brown and puffed up. Once out of the oven, let them cool slightly before dusting with powdered sugar and serving.

Notes

These delightful treats are best enjoyed warm, and don't hesitate to customize them with different fillings or toppings!