These soft, golden buns hide a molten Nutella core that oozes the moment you pull them apart. Studded with melty chocolate chips and baked until the tops turn glossy and crisp, they feel like bakery treats made right at home. I first tried them on a rainy afternoon and instantly knew they would become my go-to sweet fix. The frozen filling stays perfectly gooey while the dough stays pillowy. Once you taste that first stretchy bite, you’ll understand why these Nutella bombs disappear so fast.
Worth trying next: Fluffy chocolate chip brioche
Why you’ll love this recipe
These bombs deliver bakery-level softness and molten chocolate with almost no fuss.
- Gooey Nutella center stays perfectly molten after baking
- Chocolate chips add extra crunch and deep cocoa flavor
- Simple dough comes together quickly in a stand mixer
- Freezer-friendly filling makes assembly stress-free every time
Ingredients
Gather these simple pantry staples for six generously filled Nutella bombs that bake up soft and golden.
- 300 g Nutella
- 130 g warm water
- 2 eggs
- 1 egg yolk
- 55 g unsalted butter, melted
- 20 g granulated sugar
- 7 g instant yeast
- ½ tsp salt
- 345 g all-purpose flour
- 150 g chocolate chips
- 2 egg yolks (for egg wash)
If you are out of instant yeast, active dry yeast works after a short bloom in the warm water. Swap milk chocolate chips for dark if you prefer less sweetness, or use a dairy-free chocolate spread in place of Nutella for a vegan-friendly version that still melts beautifully.
Another reader favorite: Homemade chocolate pastry cream
Step-by-step instructions
Follow these clear steps to create soft, chocolate-studded buns with a molten Nutella surprise inside.
Step 1: Freeze the Nutella cores
Scoop 50 g portions of Nutella onto six small squares of parchment paper. Freeze until completely solid so the filling stays intact while shaping the dough.
Step 2: Mix the wet ingredients
In a stand mixer fitted with the dough hook, whisk warm water, sugar, yeast, melted butter, whole eggs, and egg yolk. Let the mixture sit briefly until the yeast activates and foams lightly.
Step 3: Add dry ingredients
Tip in the flour and salt, then mix on low speed until a shaggy dough forms. Scrape the bowl once to ensure everything is evenly combined before kneading.
Step 4: Knead until smooth
Knead 10–15 minutes until the dough is smooth and passes the windowpane test. It may still feel slightly tacky; that is normal and keeps the buns soft.
Step 5: First proof
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it rise in a warm spot for about two hours until doubled.
Step 6: Portion and fill
Divide the dough into six equal pieces. Flatten each piece, place a frozen Nutella scoop in the center, and seal the edges tightly so no filling escapes.
Step 7: Shape and top
Gently roll each sealed portion into a smooth ball. Arrange them on a parchment-lined tray, brush with egg yolk, and press extra chocolate chips all over the tops.
Step 8: Bake until golden
Preheat the oven to 350 °F. Bake 18–22 minutes until the tops are deep golden and the chips look melted and glossy. Cool slightly before serving warm.
Tips & common mistakes
A few small details make the difference between good and unforgettable Nutella bombs.
- Freeze Nutella solid or it will leak during baking
- Seal dough edges completely to prevent filling escape
- Do not over-flour or the buns become dense and dry
- Brush with egg wash for that shiny bakery-style finish
Recipe variations
Once you master the basic version, these easy twists keep the recipe exciting.
- Add a pinch of sea salt on top for sweet-salty contrast
- Swap Nutella for peanut butter for a nutty flavor twist
- Use dark chocolate chips for a less sweet, richer bite
- Shape into mini bombs for party-friendly bite-size treats
What to serve with this recipe
These warm bombs pair beautifully with simple drinks and light sides.
- Freshly brewed coffee or a frothy cappuccino
- Cold glass of milk to balance the rich chocolate
- Scoop of vanilla ice cream for an indulgent dessert
- Fresh berries to cut through the sweetness nicely
Pairs well with this: Easy homemade vanilla custard
Frequently asked questions
Here are quick answers to the questions bakers ask most often about these bombs.
Can I make the dough ahead of time?
Yes, prepare the dough the night before, cover tightly, and refrigerate. Bring it to room temperature before shaping and filling the next day.
How do I store leftover Nutella bombs?
Keep cooled bombs in an airtight container at room temperature for two days or freeze for up to one month. Reheat gently before serving.
Can I use active dry yeast instead?
Absolutely. Bloom the active dry yeast in the warm water with a pinch of sugar for five minutes before mixing the rest of the dough.
Why did my filling leak out?
The most common cause is incomplete sealing or Nutella that was not frozen solid. Press the seams firmly and freeze the portions longer next time.
Final thoughts
These choc chip Nutella bombs turn a few everyday ingredients into something truly special. Soft dough, melty chips, and that irresistible molten center make them perfect for weekend baking or an impressive treat for friends. Bake a batch, pull one apart while it is still warm, and enjoy the stretch of chocolate. Leave a comment below with your results or any tweaks you tried—I love hearing how they turn out in your kitchen.