Nutella Truffles

5 from 5 votes

Nutella Truffles are quick and easy-to-make bite-sized balls that taste better than store-bought candy. This no-bake recipe combines crushed Oreos with cream cheese and chocolate hazelnut spread.

Prep Time10

Chill Time1 30

Total Time1 40

Course: Dessert

Cuisine: American

Servings: truffles (depending on their size)

Calories: 201kcal

Author: Jennifer Fishkind

Ingredients

25 OREO THINS cookies (half of a 13.1 oz. package)
4 ounces cream cheese room-temperature
⅔ cup Nutella
¼ tsp salt
10 ounces milk chocolate melting wafers (I used Ghirardelli brand)
Chocolate sprinkles for garnish

Instructions

Line a small rimmed baking tray with parchment paper. Set aside.
In the bowl of a food processor add the OREO THINS cookies and pulse until you have very fine cookie crumbs. This will take 1-2 minutes.
To the cookie crumbs add the cream cheese, nutella and salt. Pulse an additional 1-2 minutes or until a ball forms in the bowl of your food processor. All the ingredients should be completely combined and smooth.
Carefully remove the bowl, and blade from your food processor and place the nutella truffle mixture into the refrigerator to chill for 30 -45 minutes. It should be firm enough to hold the shape of a ball.
Using a small 1 ½ in., or 1 tablespoon sized, cookie scoop you will scoop out a leveled amount and roll it in the palm of your hand to form a ball. Place the ball of nutella truffle onto the prepared baking tray. Repeat until all the truffles have been made.
Place the tray of nutella truffles into the refrigerator to chill for an additional 1 - 1 ½ hours or until they are firm and hold their shape.
Once your nutella truffles have chilled you can make the chocolate coating by melting the milk chocolate wafers, in a small bowl, according to your package directions.
Using a large fork you will place 1 truffle onto the prongs of the fork and gently dip the truffle into the melting chocolate. Evenly coat the truffle with the chocolate then using the fork, lift it out of the chocolate allowing any excess chocolate to drip back into the bowl.
Place the chocolate coated truffle back onto the parchment lined baking tray and sprinkle a few of the chocolate sprinkles onto the top as a garnish. Repeat until all the truffles are coated and garnished. You can place your tray of milk chocolate coated nutella truffles back into the refrigerator to harden the outer coating for an additional 5-10 minutes or they can sit at room-temperature until they are hard.

Notes

Storage:

You can store your Nutella truffles in an airtight container, in the refrigerator, for 7-10 days.

Tips:

If you want a more decadent nutella truffle you can swap out the milk chocolate melting wafers for semi-sweet or dark chocolate. You will want to make sure you follow the package instructions for melting. Alternatively, chocolate almond bark can be used as well to coat the truffles.
If you change the type/colors of your sprinkles you use for garnish, you can coordinate them to match a favorite holiday, bridal or baby shower or even a sports team event. Have fun and get creative with these.
You can really amplify the nutella flavor by using the specialty Oreo cookies with the chocolate nutella flavored creme filling. They may be seasonal or you may have to order them if your local store does not sell them. If you use this substitute you will cut back the amount of cookies to 20 as they are thicker than the OREO THINS I used for this recipe.
Make sure that your cream cheese is very soft and room-temperature so that it mixes in very smoothly to the cookie crumbs and nutella. You will also want to use full-fat cream cheese for this recipe. The low, and nonfat, varieties do not mix in as well as they have a bit more liquid to them so it makes the mixture too soft to set up.

Nutrition