These Nutella Truffles are a dreamy bite of indulgence, combining creamy hazelnut chocolate with a rich, melt-in-your-mouth texture. Perfectly portioned and ready in just 20 minutes, they’re an effortless treat that feels luxurious. Each truffle is a harmony of smooth Nutella, cocoa, and a hint of crunch, making them irresistible for any occasion.
With 171 calories per truffle, they’re a guilt-free way to satisfy your sweet tooth while delivering a boost of energy. The velvety center and dusted exterior create a delightful contrast, while the nutty, chocolatey flavor lingers beautifully. Whether for a party or a cozy night in, these truffles are sure to impress and delight every palate.
Ingredients for Nutella Truffles
- 24 Oreo cookies (crushed into fine crumbs)
- ½ cup (153 g) Nutella
- 6 ounces (170 g) cream cheese (softened)
- 10 ounces (284 g) dark chocolate melting wafers (or 2 cups melted semisweet chocolate chips, though they take longer to set)
- Optional: 3-4 additional Oreo cookies (pulverized for garnish)
Step-by-Step Instructions
- Crush the Oreos: Using a food processor or a Ziploc bag and rolling pin, pulse or crush the 24 Oreo cookies until they are very fine crumbs.
- Mix the Filling: In a KitchenAid or large bowl, combine the softened cream cheese and Nutella. Mix until well-combined, scraping down the sides of the bowl as needed.
- Add Cookie Crumbs: Stir in the crushed Oreo crumbs until fully incorporated into the mixture.
- Form the Truffles: Roll the mixture into 1 Tbsp-sized balls. If the mixture is too sticky, refrigerate for 10-15 minutes to make it easier to handle. Place the rolled balls on a wax-paper-lined cookie sheet.
- Freeze: Transfer the truffles to the freezer and chill for 15 minutes.
- Melt the Chocolate: While the truffles are chilling, melt the dark chocolate wafers (or chocolate chips) in the microwave according to package instructions.
- Dip the Truffles: Dip each truffle into the melted chocolate, ensuring even coverage. Use a butter knife and spoon for precision, then return the truffles to the wax paper.
- Add Garnish: Immediately after dipping, sprinkle the truffles with crushed Oreo crumbs, if desired.
- Set the Chocolate: Return the truffles to the refrigerator and allow the chocolate to harden before serving.
- Store: Keep any uneaten truffles refrigerated in an airtight container.
Storage and Serving Tips
Keep your Nutella Truffles refrigerated in an airtight container for up to 1 week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Let them thaw in the fridge before serving for the best texture.
Recipe Variations to Try
Swap out the Oreos for graham crackers or vanilla wafers for a different flavor profile. You can also use white chocolate or milk chocolate instead of dark chocolate for dipping. For a festive twist, roll the truffles in sprinkles, crushed nuts, or shredded coconut before the chocolate sets.
Time-Saving Hacks
To speed up the process, use pre-crushed Oreo crumbs (about 1 ½ cups) instead of pulsing whole cookies. If you’re short on time, skip the freezing step and simply roll the truffles directly into the melted chocolate—they’ll still taste delicious, though they might be slightly messier to handle.
Equipment Guidance
A food processor makes crushing the Oreos quick and easy, but a rolling pin and a sturdy Ziploc bag work just as well. For dipping, a fork or a dipping tool can be used instead of a butter knife. If you don’t have melting wafers, chocolate chips melted with a teaspoon of coconut oil will create a smoother dipping consistency.
Common Questions Answered
Can I use a different spread instead of Nutella?
Yes, peanut butter or cookie butter are great alternatives.
Why do I need to freeze the truffles before dipping?
Freezing helps the truffles hold their shape and makes them easier to coat in chocolate.
Can I make these ahead of time?
Absolutely! These truffles are perfect for prepping in advance for parties or gifts.
Nutella Truffles
Ingredients
- 24 Oreo cookies
- ½ cup Nutella (153 g)
- 6 ounces cream cheese softened (170 g)
- 10 ounces dark chocolate melting wafers (284 g) (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)
- Optional: pulverize 3-4 additional Oreo cookies for garnish
Instructions
- 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.