I’m sharing my quick Nutella Bomb Recipe made with just four ingredients and an air fryer, yielding golden, sugar-dusted spheres that hide a molten chocolate center you’ll be curious about.

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I never thought a tiny golden ball could cause so much trouble, but i kept going back for more. The idea started with refrigerated biscuit dough and a reckless spoonful of Nutella, and somehow turned into something every guest wanted to steal.

It’s the kind of Nutella Bomb Recipe that looks too simple to be good, till you bite in and the middle betrays you with glossy, warm chocolate. As someone who abuses my air fryer, this even made me re-evaluate Air Fryer Biscuit Recipes for dessert experiments.

If you’re curious, prepare to be suspiciously satisfied.

Ingredients

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Nutella Bombs: little notes about whats inside and why they work, so tasty and kinda indulgent.

Biscuit dough: Rich, slightly salty dough that bakes fluffy, adds carbs and quick energy.
Nutella: Creamy chocolate hazelnut spread, high in sugar and fat, mostly makes it sweet.
Melted butter: Adds richness and browning, mostly fat, tiny bit of flavor depth.
Confectioners’ sugar: Fine powdered sugar for dusting, gives sweet visual finish but no nutrition.
Not a good protein source, low fiber, mainly carbs and fats.
Contrast of soft dough and oozy Nutella makes it irresistible and messy.
This treat is very sweet, high calories, not a health food, share often.
Great when you need quick dessert, crowd pleaser at parties.

Ingredient Quantities

1 can (8 count) refrigerated biscuit dough, each biscuit seperated

1/2 cup Nutella or other chocolate hazelnut spread, room temp so it scoops easier

2 tablespoons melted butter for brushing

1/4 cup confectioners’ sugar for dusting

How to Make this

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1. Preheat your air fryer to 350 F (175 C) for about 3 minutes so its hot and ready.

2. Open the can of refrigerated biscuit dough and seperate each biscuit; gently flatten each one into a 4 inch circle with your fingers or a rolling pin, about 1/8 inch thick.

3. Spoon about 1 tablespoon of room temp Nutella into the center of each flattened biscuit. If your Nutella is too soft and messy, drop teaspoon sized dollops onto parchment and freeze for 10 to 15 minutes so they firm up and wont ooze.

4. Gather the biscuit edges up around the filling and pinch firmly to seal, pressing the seam together so no Nutella leaks out; tuck the seam underneath and roll into a smooth ball. Dont worry if they look a little imperfect.

5. Brush each ball lightly with the melted butter to help them brown and get a little crisp on the outside.

6. Place the balls seam side down in the air fryer basket with some space between them, working in batches if needed so they dont touch.

7. Air fry at 350 F for 6 to 8 minutes, checking at 6 minutes — you want them puffed and golden brown, not burnt. Air fryer models vary so adjust time as needed.

8. Let the bombs rest in the basket for 2 to 3 minutes so the filling cools a bit, then dust with the 1/4 cup confectioners sugar. Be careful, the Nutella inside will be very hot right away.

9. Serve warm for the best melty center. If you want easier prep next time, freeze extra Nutella dollops and make more later, theyre super forgiving and great reheated.

Equipment Needed

1. Air fryer with a basket (able to reach 350 F)
2. Can opener for the refrigerated biscuit can
3. Rolling pin or just your fingers to flatten the biscuits — you can skip the pin if youre comfy with hands
4. 1 tablespoon measuring spoon or a small spoon to portion the Nutella
5. Small bowl for the melted butter
6. Pastry brush to lightly coat each ball with butter
7. Parchment paper or a silicone mat to freeze small Nutella dollops and keep the work surface tidy
8. Tongs or a small spatula to lift the bombs out of the basket and a cooling rack to rest them so the filling cools a bit

FAQ

Q: Will the Nutella leak out while baking? A: It can, if you overfill or dont seal well. Flatten each biscuit, put about 1 tablespoon Nutella in the center, fold and pinch the seams tightly, then place seam side down on the sheet. Chill the filled bombs for 10 minutes before baking to firm the filling, and brush with melted butter so they brown without splitting.

Q: Can I use something other than Nutella? A: Yes, you can swap in peanut butter, cookie butter, jam, or any thick spread. Just avoid stuff thats too runny unless you chill it first, because thin fillings tend to leak.

Q: Can I make these ahead or freeze them? A: Absolutely. Assemble them, freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding 3 to 6 extra minutes. You can also freeze baked bombs, then reheat in a 325 to 350 F oven for a few minutes to warm the center.

Q: How should I store leftovers and how long will they keep? A: Keep leftovers in an airtight container at room temp for up to 2 days, or in the fridge up to 5 days. Nutella firms when cold so warm them briefly in the microwave or oven before serving.

Q: Are there allergy friendly or gluten free options? A: Use a gluten free refrigerated biscuit dough or make a simple gluten free dough. For nut or dairy allergies, try a seed butter or dairy free chocolate spread, but check labels for cross contamination.

Q: Can kids help make these? Any safety tips? A: Yes kids love this. Let them spoon the spread and pinch the seams, but handle the oven part yourself. Use a small ice cream scoop or measuring spoon to keep filling size consistent, that helps prevent spills.

Nutella Bombs: The Perfect Dessert For Nutella Lovers! Recipe Substitutions and Variations

Refrigerated biscuit dough: swap with canned crescent roll dough, thawed frozen biscuit dough, or store bought puff pastry for a flakier result; they wrap the filling fine but watch baking time since puff pastry might bake faster.
Nutella or chocolate hazelnut spread: swap with peanut butter, cookie butter, or a spoonful of chocolate ganache or a whole Ferrero Rocher for a luxe gooey center.
Melted butter for brushing: swap with melted coconut oil, melted margarine, or an egg wash for extra shine instead of butter.
Confectioners sugar for dusting: swap with cocoa powder for a chocolate finish, cinnamon sugar, or sifted powdered erythritol for a lower sugar option.

Pro Tips

1) Chill the filling if it feels too soft — pop teaspoon sized dollops on parchment and freeze for 10-15 minutes so they wont ooze all over when you seal em. Saves a huge mess, trust me.

2) Get the seams super snug — dab a little water on the biscuit edge before pinching, press firmly and tuck the seam underneath so it cant open while cooking. If you rush the seal youll get leaks.

3) Dont overcrowd the basket, give each ball breathing room and rotate the basket halfway through so they brown evenly, some air fryers cook hot spots so check a minute or two earlier the first time.

4) Make ahead and reheat hacks — freeze the shaped balls on a tray, then bag them for later; cook from frozen and add a couple minutes to the time. To reheat already-cooked ones, a quick blast in the air fryer warms them without making em soggy.

Nutella Bombs: The Perfect Dessert For Nutella Lovers! Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my quick Nutella Bomb Recipe made with just four ingredients and an air fryer, yielding golden, sugar-dusted spheres that hide a molten chocolate center you’ll be curious about.

Servings

servings

Calories

278

kcal

Equipment: 1. Air fryer with a basket (able to reach 350 F)
2. Can opener for the refrigerated biscuit can
3. Rolling pin or just your fingers to flatten the biscuits — you can skip the pin if youre comfy with hands
4. 1 tablespoon measuring spoon or a small spoon to portion the Nutella
5. Small bowl for the melted butter
6. Pastry brush to lightly coat each ball with butter
7. Parchment paper or a silicone mat to freeze small Nutella dollops and keep the work surface tidy
8. Tongs or a small spatula to lift the bombs out of the basket and a cooling rack to rest them so the filling cools a bit

Ingredients

1 can (8 count) refrigerated biscuit dough, each biscuit seperated
1/2 cup Nutella or other chocolate hazelnut spread, room temp so it scoops easier
2 tablespoons melted butter for brushing
1/4 cup confectioners' sugar for dusting

Directions

Preheat your air fryer to 350 F (175 C) for about 3 minutes so its hot and ready.
Open the can of refrigerated biscuit dough and seperate each biscuit; gently flatten each one into a 4 inch circle with your fingers or a rolling pin, about 1/8 inch thick.
Spoon about 1 tablespoon of room temp Nutella into the center of each flattened biscuit. If your Nutella is too soft and messy, drop teaspoon sized dollops onto parchment and freeze for 10 to 15 minutes so they firm up and wont ooze.
Gather the biscuit edges up around the filling and pinch firmly to seal, pressing the seam together so no Nutella leaks out; tuck the seam underneath and roll into a smooth ball. Dont worry if they look a little imperfect.
Brush each ball lightly with the melted butter to help them brown and get a little crisp on the outside.
Place the balls seam side down in the air fryer basket with some space between them, working in batches if needed so they dont touch.
Air fry at 350 F for 6 to 8 minutes, checking at 6 minutes — you want them puffed and golden brown, not burnt. Air fryer models vary so adjust time as needed.
Let the bombs rest in the basket for 2 to 3 minutes so the filling cools a bit, then dust with the 1/4 cup confectioners sugar. Be careful, the Nutella inside will be very hot right away.
Serve warm for the best melty center. If you want easier prep next time, freeze extra Nutella dollops and make more later, theyre super forgiving and great reheated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.