Nutella Truffles

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. Nutella Truffles are a quick and easy twist on a traditional Oreo truffle: it adds a chocolate-hazelnut spread to the crushed cookies and cream cheese mixture to create melt-in-your-mouth bite-sized balls. This no-bake recipe uses only 4 ingredients to form a rich and fudgy filling that is chilled and coated in chocolate.

Course Balls, bars, Cookie, Dessert, No bake, tea

Cuisine American

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings – balls

Author tanyabee

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.

Make The Filling Mixture:

In a bowl of a food processor, Pulse the OREO THINS in a food processor, until you have very fine cookie crumbs.
Pulse until a ball forms in the bowl, 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.

Roll Into Balls:

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 parchment paper lined 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.
Chill for 1 – 1 ½ hours or until the balls are firm and hold their shape.

Coat The Truffles:

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

Notes

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.
Choose Your Chocolate: If you want a more decadent Nutella truffle, you can swap out the milk chocolate melting wafers for semi-sweet or dark chocolate. Make sure you follow the package instructions for melting. Chocolate almond bark or vanilla almond bard can be used as well to coat the truffles.
Use a food processor to crush the Oreos into fine crumbs.
I do not recommend using homemade Nutella in this recipe because it tends to be softer than its commercial sister. You need the texture of store-bought Nutella for these truffles.
https://princesspinkygirl.com/nutella-truffles/

Nutella Truffles

Richard Arnold