15-Minute Nutella-Filled Milk Powder Balls
No-bake confections made from milk powder and sweetened condensed milk, filled with Nutella and shaped into bite-sized balls. The creamy, slightly sweet exterior contrasts with the rich chocolate-hazelnut filling. Perfect for dessert platters, gift-giving, or casual snacking. This version uses simple pantry ingredients and hand-mixing for an approachable homemade treat with minimal equipment.
Ingredients
- 3 cup milk powder, dried
- 1 can condensed milk, 395g
- 11 oz Nutella, or to taste, for fillingchocolate hazelnut spread (any brand)1:1vegandairy-free (with non-dairy condensed milk)adds tree_nuts
same result
Full guide → - ½ cup milk powder, if necessary, for consistency(optional)
Instructions
- 1
Combine milk powder and half the condensed milk in a bowl, mixing thoroughly with a spoon.
- 2
Add remaining condensed milk and mix again.
- 3
Switch to hand-mixing once the mixture becomes too thick to stir, kneading until a cohesive dough forms.
- 4
Add additional milk powder if needed to achieve proper consistency.
- 5
Pinch off a piece of dough and flatten into a thin circle.
- 6
Place a small portion of Nutella in the center, avoiding overfilling.
- 7
Fold edges together to seal, then roll between palms into a smooth ball.
- 8
Serve at room temperature.
Tips
Fill sparingly with Nutella; excess filling makes sealing difficult and causes leaking during handling.
Work quickly once dough is formed, as it can become sticky; chill hands briefly if needed.
Good to Know
Airtight container at room temperature up to 5 days, or refrigerated up to 10 days. May soften if stored in warm conditions.
Prepare through shaping and refrigerate unbaked balls for up to 2 days before serving. Freezing is not recommended due to texture changes.
Serve at room temperature. Works well as part of a dessert board, gift box item, or after-dinner sweet. Popular with children and at casual gatherings.
Common Mistakes
Overfill with Nutella to avoid difficulty sealing and leaking.
Let dough sit uncovered to avoid surface drying and cracking when forming.
Use very cold hands or condensed milk to prevent stickiness during shaping.
Substitutions
Dairy-Free Swaps
same result
Full guide →Nut-Free Alternatives
use if nut allergy present
Full guide →General Alternatives
FAQ
Can I make these ahead for an event?
Yes, shape them up to 2 days in advance and refrigerate in an airtight container. Remove 15 minutes before serving so they reach a softer, more pleasant texture.
What if my dough is too sticky to handle?
Chill your hands under cold water or refrigerate the dough for 30 minutes. Add milk powder in small increments, stirring thoroughly, until the mixture holds together without sticking excessively.
How long do these keep, and can I freeze them?
They last 5 days at room temperature or 10 days refrigerated in an airtight container. Freezing is not recommended, as thawing causes texture breakdown and filling separation.