I can still see my grandmother’s flour-dusted hands as she handed me a sweet little bite on a Sunday afternoon — chocolate on my lips, a porch swing creaking and the whole yard smelling like honeysuckle. These Chocolate Hazelnut Love Bites are just that kind of memory rolled into a tiny, perfect treat.
Why make this recipe
These little bites are quick as a whisper and rich as a memory. They’re the kind of no-fuss sweet you can make for afternoon company, for a school-lunch surprise, or for tucking into a tin to share with neighbors. They feel like a hug from the inside, and they’re friendly to busy hands and warm hearts.
How to make Chocolate Hazelnut Love Bites
Ingredients:
- 1 cup crushed chocolate wafer cookies or graham crackers
- 1/2 cup chocolate hazelnut spread
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces milk or semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional, for smoother coating)
- 2 tablespoons finely chopped toasted hazelnuts (optional, for topping)
Directions:
- Step 1: Line a baking sheet with parchment paper and set aside.
- Step 2: In a medium bowl, mix crushed cookies, chocolate hazelnut spread, softened cream cheese, powdered sugar, and vanilla extract until a thick dough forms.
- Step 3: Scoop and roll the mixture into 1-inch balls and place on the prepared baking sheet.
- Step 4: Refrigerate for 30 minutes, or until firm.
- Step 5: Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Step 6: Dip each chilled bite into the melted chocolate, allowing excess to drip off, then return to parchment paper.
- Step 7: Sprinkle with chopped hazelnuts before the chocolate sets.
- Step 8: Refrigerate for 15–20 minutes until the coating is fully set.
Notes: Use high-quality chocolate hazelnut spread for the best flavor. Store bites in an airtight container in the refrigerator for up to 5 days. These bites can also be frozen and enjoyed slightly chilled for a firmer, truffle-like texture.
How to serve Chocolate Hazelnut Love Bites
Arrange them on a small antique plate with a few fresh berries or a sprig of mint. They’re lovely beside a steaming mug of coffee or a tall glass of milk, and go down especially sweet after a light supper when the evening settles in slow and kind.
How to store Chocolate Hazelnut Love Bites
Keep them in a single layer or separated by parchment in an airtight container in the fridge for up to 5 days. For longer keeping, freeze them for up to 2 months — let them sit out a few minutes before serving so they soften just right.
Tips to make Chocolate Hazelnut Love Bites
- Soften the cream cheese at room temperature to make mixing smooth and simple.
- If your bites are too sticky to roll, chill the dough briefly and try again.
- Stir the melted chocolate between microwave bursts so it doesn’t seize — a teaspoon of coconut oil helps keep it glossy.
- Toast hazelnuts in a dry skillet until fragrant for extra depth and crunch.
- For perfectly round bites, use a small cookie scoop and roll quickly with lightly floured or cooled hands.
Variations
- Nut-free: Substitute toasted sunflower seeds for hazelnuts and use a nut-free chocolate spread.
- Extra-rich: Use dark chocolate chips and a sprinkle of fleur de sel on top for a grown-up touch.
- Lighter: Swap half the cream cheese for Greek yogurt, then chill thoroughly for firmer shaping.
- Vegan: Use dairy-free cream cheese and dairy-free chocolate chips; freeze briefly to firm before dipping.
FAQs
Q: Can I make the dough ahead of time?
A: Yes — make the dough, form the balls, and keep them covered in the fridge for up to 24 hours before dipping. For longer storage, freeze the formed balls and dip from frozen.
Q: What if my chocolate seizes while melting?
A: Stop heating, add a small splash of neutral oil or a teaspoon of coconut oil, and stir gently. Warm through in short bursts until smooth.
Q: Can these be made without cream cheese?
A: You can replace cream cheese with a vegan cream cheese or a thick nut butter for a different texture, though the cream cheese helps with binding and a smooth, creamy center.
Q: Are these freezer-friendly after coating?
A: Absolutely. Freeze fully set bites on a tray, then transfer to a freezer-safe container with parchment layers. Thaw in the fridge before serving for best texture.
Q: How do I avoid cracks in the chocolate coating?
A: Ensure your bites are well chilled before dipping and that the chocolate isn’t too hot. A smooth, warm—not boiling—melted chocolate will coat evenly.
Conclusion
I hope these little Chocolate Hazelnut Love Bites bring a porch-swing kind of comfort to your kitchen. For a ready-made vegan and gluten-free option that inspired some of these ideas, take a peek at Organic Hazelnut Chocolate Love Bites (vegan & gluten-free). If you’re looking for another riff on dark chocolate and hazelnut treats with a superfood twist, this recipe inspiration is lovely: Dark Chocolate Hazelnut Superfood Fudge Bites recipe inspiration.
Now go warm the oven of your heart, roll a few of these up, and share them with someone you love — there’s no sweeter way to tell a neighbor you care.
Chocolate Hazelnut Love Bites
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix crushed cookies, chocolate hazelnut spread, softened cream cheese, powdered sugar, and vanilla extract until a thick dough forms.
- Scoop and roll the mixture into 1-inch balls and place on the prepared baking sheet.
- Refrigerate for 30 minutes, or until firm.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each chilled bite into the melted chocolate, allowing excess to drip off, then return to parchment paper.
- Sprinkle with chopped hazelnuts before the chocolate sets.
- Refrigerate for 15–20 minutes until the coating is fully set.