Definitely the tastiest, possibly the easiest truffles ever made! These Nutella Truffles are made with just 4 ingredients and have a distinct Nutella taste!!
My eleven year old sister recently went to the doctor for her yearly check up and left with a prescription for Nutella.
Andi’s tiny, so tiny some days you think she’s years younger than 11 and you wonder if she might blow away in the breeze, but my siblings and I have all gone through our preteen years scrawny and borderline skeletal.
I used to get picked on by my neighbors for being so small, and I hated it. I’d force myself to eat TWO sandwiches for lunch, and actually complain to my mom about how tiny my arms and especially wrists were (the things you take for granted as a kid…).
My doctor at the time suggested I eat more rice. Andi’s suggested Nutella.
I passed on the rice, but Nutella has without a doubt cured me of any complaints I once had about being “too skinny”, and I’m sure if Andi tackles the jar with as much enthusiasm as I do, it’ll help her, too.
But since man cannot live on Nutella alone, I take any excuse I can to mix it up into something new.
I’ve loved pairing Nutella with Oreos recently here and here, and since I had nearly a whole package left after making my peanut butter pie dessert shooters, I decided to combine them once more in these Nutella Truffles.
I knew that I wanted to use Oreos as a base for these truffles because they’re so incredibly easy and no-fuss to make. Thanks to the Oreos, these Nutella Truffles only use a handful of ingredients (four, to be exact).
Pulverize your Oreos, mix ’em with Nutella and cream cheese, and dip ’em in chocolate.
The Nutella flavor here shines through boldly for a fudgy, rich, chocolate hazelnut treat, all without the guilt of licking Nutella straight off the spoon (for those of us that aren’t actively trying to add on some pounds).
And while we’re on the subject, I’ve always wondered, is the right way to pronounce it “Nuh-tell-a” or “Noo-tell-a”? I’ve heard both and now I’m always worried to say it out loud in case I’m pronouncing it wrong.
Either way, enjoy these Nutella Truffles!!
- 24 Oreo cookies
- ½ cup Nutella (153g)
- 6 ounces cream cheese softened (170g)
- 10 ounces dark chocolate melting wafers (you could also use 2 cups melted semisweet chocolate chips but it will take longer to set and the chocolate doesn't go on as smoothly) (284g)
- Optional: pulverize 3-4 additional Oreo cookies for garnish
- Using a food processor (though you could also do this by crushing the cookies in a Ziploc bag using a rolling pin—just make sure they are crushed very fine), pulse oreos until very fine crumbs.
- In KitchenAid (or in a large bowl using an electric mixer or spoon) stir together cream cheese and Nutella until well-combined.
- Add in cookie crumbs, stirring until well-combined (pause regularly to scrape down sides of bowl).
- Roll into 1 Tbsp-sized balls and place on wax-paper lined cookie sheet (if filling is too messy to roll, refrigerate first for 10-15 minutes).
- Transfer rolled filling to freezer and freeze for 15 minutes.
- Once truffles have chilled, prepare your chocolate by heating it in the microwave according to package instructions.
- Dip truffles in melted chocolate (my preferred technique for this is to balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly over the tops and sides, and then use another knife to slide the truffle back onto the wax paper) and return to wax-paper. Immediately after dipping each truffle, sprinkle with crushed Oreo cookies, if desired.
- Return to refrigerator and allow chocolate to harden before serving.
- Keep uneaten truffles refrigerated in an airtight container.
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