Nutella Truffles

5 from 2 votes

The hazelnut flavor and chocolate coating will satisfy your chocolate craving with these rich and delicious Nutella truffles.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: Nutella Truffles Recipe

Servings:

Calories: 256kcal

Ingredients

25 Oreo Thins cookies, half of a 13.1-ounce package
4 ounces cream cheese, room temperature
⅔ cup Nutella
¼ teaspoon 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 to 2 minutes.
Add the cream cheese, Nutella, and salt to the cookie crumbs. Pulse an additional 1 to 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 to 45 minutes. It should be firm enough to hold the shape of a ball.
Using a small 1½ inches 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 to 1½ 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 to 10 minutes, or they can sit at room temperature until they are hard.

Notes

You will 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, making the mixture too soft to set up.
Make sure that your cream cheese is very soft and room temperature so that it mixes in very smoothly with the cookie crumbs and Nutella.
By using a small cookie scoop, you will get uniform balls in the size you want for these truffles.
Don’t skip the chilling time. The chilled balls will be much easier to work with than ones at room temperature.

Nutrition