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Easy 3-ingredient Nutella Truffles. Because sometimes you just need chocolate and EASY, am I right?
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EASY Nutella Truffle Balls
Yes, yes I am jonesing for chocolate that much that I need to make truffles no matter what. Especially when those truffles are made of just 3 ingredients: Nutella, Oreos, and chocolate.
I’m sure by now you’ve all seen that 3-ingredient Nutella Brownie video that’s going around on Facebook. I’ve actually seen that recipe making the rounds on blogs for awhile. I’ve never tried it but it looks really good and last week I was craving it. The problem is I don’t have an oven and I’m afraid to bake in my toaster oven. What’s a girl to do?
Why you’ll love this recipe
I decided to combine my love of Nutella with my love of Oreo truffles (you know, the Oreo + cream cheese recipe.) But instead of cream cheese, I used Nutella. And if you don’t like chocolate hazelnut spread, you can use any chocolate spread out there. Hershey’s, Reese’s, and some peanut butter companies all make versions. You could even use Golden Oreos!
What’s in Nutella Truffles?
- Oreos – Use regular, not double stuff. Any flavor that pairs with hazelnut spread will work.
- Nutella or other chocolate spread – this is in place of the cream cheese used in Oreo truffles.
- Melting Chocolate – Like candy melts or almond bark, for dipping.
Nutella Truffle Tips
- You need a food processor for this recipe.
- Let the cookies and Nutella process for awhile, at least a minute depending on your food processor. It’ll start to form a ball, that’s how you know it’s done.
- The batter was quite soft when it was done processing. I scooped out 1 tablespoon balls of truffle dough and chilled them for an hour until they were firm enough to dip. If you find that your mixture is too soft to scoop, chill it for 15 minutes, then scoop it, then chill it again.
- I prefer to use melting chocolate for dipping truffles because it melts easier than chocolate chips (no seizing) and dries better. You can buy melting chocolate, like Candiquik or almond bark, in the baking aisle. I melted 8 ounces but used about 6 ounces. It’s better to melt more than you think you’ll need! See my how to dip truffles without crying post for tips!
3 ingredient Nutella Truffles Recipe
Recipe Video
Ingredients
- 20 Oreo cookies
- 5 tablespoons Nutella or other chocolate spread
- 6-8 ounces melting chocolate such as Candiquik or almond bark
- Sprinkles optional
Instructions
- Place Oreos and Nutella in a food processor. Process until a smooth mixture remains and a ball starts to form while the processor is running. This will take at least a minute, depending on your food processor.
- If truffle mixture is too soft to roll, chill for 15 minutes. Otherwise, scoop 1 tablespoon balls of truffle dough onto a wax paper lined cookie sheet. Chill at least one hour. (I do not recommend chilling the mixture that long until after you’ve scooped the truffles. It becomes hard and hard to scoop, so if you need to chill the dough first, just do it about 15 minutes, then scoop, then chill again.)
- Melt chocolate according to package directions. I like to use melting chocolate like Candiquik and almond bark because it’s easier to melt and won’t seize like chocolate chips often does. You can find this chocolate in the regular baking aisle. My chocolate melted in about 1-1/2 minutes on high power, and I stirred it every 30 seconds.
- Dip each truffle in the chocolate, tap off excess, and place back on cookie sheet. Sprinkle with sprinkles, if desired. Chill to set. Store in refrigerator for up to 5 days.
Maybe it’s just my food processor, but the “dough” did not mix evenly at all for me. The part on the bottom was practically pureed but the cookies on top were barely broken. I had to mix it by hand to get the big pieces down to the blades and crushed. It’s still not quite the texture I know it should be. =\ I’ll make them again, but I’ll definitely do it the old-fashioned way!
That’s strange. Possibly with your processor it just needs to be stirred halfway through to make sure it’s evenly processed.
What if I don’t have a microwave
You can do it on a double boiler on the stove!
Is there any way to make them less gritty? I added extra Nutella (just to make them bind better) but the truffles themselves were just kind of sandy. Yummy, though! A little sweet for my taste–I added a pinch of salt for half of them, the other half I opted to roll in Cocoa powder rather than the melting chocolate.
You can try pulverizing the Oreos more. Have you had Oreo truffles (the ones with cream cheese)? That’s the texture mine were.
I am wondering if me using reduced fat oreos ruined this recipe. I doubled the recipe and had to use TWICE as much nutella and it was still very crumbly. It did not turn out well and they turned out too sweet. I rarely meet a sweet that is too sweet for me 🙁
It could be that the reduced fat Oreos caused a problem. I’ve never tried making truffles with those, so I’m not sure. Were you using your food processor? How long did you run it? I was just making some Oreo truffles the other day (with cream cheese) and noticed that it was very crumbly, but when I let it keep on running it finally turned smooth (like when you’re making PB). Too sweet…Nutella + Oreos, yeah these are super sweet, ha!
could you use any type of cookies with this recipe?
I think so, but the amount of cookies will be different. Oreos have some creamy filling and are a different size than, say, Chips Ahoy. So start with a few less cookies and add more as needed to get the truffles to hold together. If you add too many and they’re dry, add more Nutella!
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