Irresistible Flourless Hazelnut Cream Balls

ByEmily Desserts
Irresistible Flourless Hazelnut Cream Balls

Indulge in these luxurious cream-filled dessert balls that combine the richness of cream cheese, the crunch of toasted hazelnuts, and a surprise caramel center that oozes with every bite. This sophisticated treat features a delicate hazelnut sponge base rolled into elegant spheres and coated with finely chopped nuts for added texture. Despite their impressive appearance, these dessert balls come together with straightforward techniques and minimal active preparation time. The combination of homemade caramel, velvety cream cheese filling, and nutty exterior creates a multi-layered flavor experience that rivals any high-end pastry shop creation. Perfect for special occasions, holiday gatherings, or when you want to treat yourself to something truly extraordinary.

Ingredients

For the Caramel:

  • 200g (1 cup) granulated sugar
  • 200ml (¾ cup + 1 tablespoon) heavy cream with 33% fat content
  • 50g (3.5 tablespoons) butter
  • Pinch of salt

For the Hazelnut Sponge:

  • 4 large eggs
  • 180g (¾ cup + 2 tablespoons) granulated sugar
  • 100g (¾ cup) hazelnuts, finely ground
  • 140g (1 cup + 2 tablespoons) all-purpose flour
  • 5g (1¼ teaspoons) baking powder

For the Cream Filling:

  • 300g (10.5 oz) soft cream cheese, room temperature
  • 80g (¼ cup) sweetened condensed milk
  • 150ml (⅔ cup) heavy cream with 33% fat content

For Coating:

  • 100g (¾ cup) hazelnuts, finely chopped

Instructions

Step 1: Prepare the Caramel In a heavy-bottomed saucepan, add 200g of sugar over medium heat. Stir continuously as the sugar begins to melt and caramelize. Once it turns a deep amber color, carefully add the cream (it will bubble vigorously). Stir until smooth, then add the butter and a pinch of salt. Mix until fully incorporated. Cover with plastic wrap directly on the surface and let cool to room temperature, then refrigerate.

Step 2: Make the Hazelnut Sponge Preheat your oven to 180°C (355°F). In a large mixing bowl, beat the eggs and 180g of sugar with an electric mixer on high speed for 5-7 minutes until thick, pale, and tripled in volume.

Step 3: Add Dry Ingredients Finely grind the hazelnuts in a food processor. In a separate bowl, combine the ground hazelnuts, flour, and baking powder. Gently fold the dry mixture into the beaten eggs using a spatula, being careful not to deflate the batter.

Step 4: Bake the Sponge Line a baking sheet with parchment paper. Pour the batter onto the prepared sheet and spread evenly to about 1cm (½ inch) thickness. Bake for 20 minutes at 180°C (355°F) until golden and the cake springs back when touched. Let cool completely.

Step 5: Prepare the Cream Filling In a mixing bowl, beat the softened cream cheese until smooth. Add the condensed milk and mix well. In a separate bowl, whip the 150ml of heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined. Refrigerate until ready to use.

Step 6: Crumble the Sponge Once the sponge cake is completely cool, break it into pieces and pulse in a food processor until it resembles fine crumbs.

Step 7: Combine Sponge with Filling In a large bowl, mix the cake crumbs with about two-thirds of the cream filling until you achieve a moldable consistency that holds together when pressed.

Step 8: Form the Balls Take about 2 tablespoons of the mixture and flatten it in your palm. Place ½ teaspoon of the chilled caramel in the center, then carefully wrap the mixture around the caramel, sealing it completely. Roll into a smooth ball. Repeat with the remaining mixture.

Step 9: Coat with Hazelnuts Finely chop the remaining hazelnuts. Roll each ball in the chopped hazelnuts, pressing gently so they adhere to the surface.

Step 10: Chill and Serve Place the coated balls on a tray and refrigerate for at least 2 hours to firm up before serving. Store in the refrigerator in an airtight container for up to 5 days.

Time and Servings

Prep Time: 40 minutes Cook Time: 20 minutes Chill Time: 2 hours Total Time: 3 hours Servings: 12-15 dessert balls

Nutrition Per Ball: Approximately 285 calories, 5g protein, 32g carbohydrates, 16g fat, 1g fiber

Why These Hazelnut Cream Balls Are a Special Treat

These elegant dessert balls showcase the nutritional benefits of hazelnuts, which are rich in heart-healthy monounsaturated fats, vitamin E, and minerals like magnesium and copper that support bone health and energy metabolism. The cream cheese provides protein and calcium, while eggs in the sponge contribute high-quality protein and essential amino acids. The homemade caramel eliminates artificial additives found in commercial versions. While this dessert is indulgent and best enjoyed in moderation, making treats from scratch allows you to control ingredient quality and portion sizes. The combination of textures from the crunchy hazelnut coating, creamy filling, and smooth caramel center creates a satisfying dessert experience that demonstrates how thoughtful preparation elevates simple ingredients into something memorable.