There’s something so comforting about hazelnut and honey together. These Hazelnut Bonbons are one of those quick recipes that look elegant but come together with just a few pantry ingredients. No baking, no complicated steps — just a rich, nutty filling wrapped in a smooth white chocolate shell.
Perfect for Eid trays, gifting, or when you need something impressive but fast.
Start by crushing the biscuits into very fine crumbs. You can use a food processor or place them in a zip bag and crush with a rolling pin.
Transfer to a bowl and mix in the chopped hazelnuts.
Add the hazelnut spread and honey, then mix until everything comes together into a soft dough. The texture should be moist enough to hold its shape when pressed.
If the mixture feels slightly dry, add milk gradually — just enough to bring it together without making it sticky.
Chill the mixture for 20–30 minutes to firm up.
Roll the mixture into small balls (about 1 tablespoon each). Place them on a tray lined with baking paper.
Freeze for 20–30 minutes until firm. This makes coating much easier and cleaner.
Melt the white chocolate gently over a bain-marie or in short microwave intervals, stirring until smooth.
If using silicone moulds (like in the photo), spoon a layer of melted chocolate into each cavity, making sure to coat the sides well. Let it set slightly, then place a chilled hazelnut centre inside and seal with more melted chocolate.
If dipping instead, simply dip each frozen ball into melted white chocolate and place on parchment paper.
Allow to set completely at room temperature or in the fridge.
Once set, pipe a small swirl of hazelnut spread on top of each bonbon and sprinkle with chopped hazelnuts.
Let the decoration set before serving.
These Hazelnut Bonbons store beautifully in the fridge for up to one week. The filling stays soft and slightly chewy, while the white chocolate shell gives that perfect snap.
Simple ingredients. Clean finish. And always the first to disappear from the tray.
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