Peanut Butter Balls with Nutella
No-bake chocolate-covered peanut butter balls with a frozen Nutella center and smooth chocolate coating.
Equipment
- Mixing Bowl
- Small spoon or piping bag
- Microwave-safe bowl or double boiler
- Fork or dipping tool
Ingredients
Peanut butter layer
- 1 cup crunchy peanut butter [260 g]
- ¼ cup powdered sugar [30 g], plus more for dusting hands
- 2 tablespoons crushed biscuits or cornflakes [10 to 15 g], optional
Filling
- 3 tablespoons Nutella [about 55 g], divided into 9 small centers
Chocolate coating
- 1 cup milk or dark chocolate [170 g], melted
- 1 teaspoon coconut oil [5 g], optional
Instructions
- Spoon 9 small Nutella drops, about 1 teaspoon each, onto parchment paper. Freeze for 15 to 20 minutes, until firm.
- Mix the peanut butter, powdered sugar, and optional crushed biscuits or cornflakes until thick and moldable.
- Lightly dust your hands with powdered sugar. Flatten a portion of peanut butter mixture, add one frozen Nutella center, then seal the peanut butter completely around it.
- Roll into a smooth ball. Repeat with the remaining filling and peanut butter mixture.
- Freeze the shaped balls for 2 hours.
- Melt the chocolate. Stir in coconut oil if the chocolate is too thick.
- Dip each ball in chocolate, let the excess drip off, and place on parchment paper.
- Garnish with some chopped walnuts and melted chocolate.
- Refrigerate for 15 to 20 minutes, until the chocolate is firm.
Notes
- Keep Nutella centers frozen until you need them.
- If the peanut butter mixture is too sticky, chill it before shaping.
- Check each ball for cracks before dipping.
- Store refrigerated for the best texture.
