I think my favorite dessert to make are Oreo truffles because I seem to make them ALL the time. So quick, so easy, and requires only 3 ingredients.

I especially love these truffles because they have my two favorite foods, Oreos and Nutella!! I basically love anything that contains Oreos and Nutella. Put these two ingredients together and it is a match made in heaven!

What I really enjoy about these Oreo Truffles is that you will not need to store these in the refrigerator like the other Oreo truffle recipes. Why? Well because in this special recipe there is no cream cheese. You basically replace the cream cheese for the hazelnut spread. It makes them easier to travel with and to hand out as gifts or put them out at a party. No refrigeration required for storing.

How To Make Oreo Nutella Truffles

First, gather all your ingredients.

20 Oreo cookies
5 tablespoons hazelnut spread (like Nutella)
Melting chocolate (I like using Candiquik) OR 1 package of chocolate chips & 2 teaspoons of coconut oil
Parchment paper or silicone baking mat
Sprinkles (optional)

Next, place Oreos in a food processor pulse into fine crumbs.

Then add the hazelnut spread and pulse until thoroughly blended.

Now it’s time to form the Oreo and hazelnut spread mixture into balls. Make sure you place the Oreo balls on a silicone baking mat or parchment paper so they do not stick to your baking pan.

Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper or a silicone baking mat. Freeze for at least 30 minutes, or until firm.

DO NOT SKIP THIS STEP! You do not want to dip the Oreo balls while they are still warm. They will be super hard to work with and you will end up having the Oreo ball mixture all in your chocolate which you do not want.

Once the Oreo balls are frozen and you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using white chocolate chips place them in a microwave safe bowl. Microwave the white chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the white chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the Oreo balls.

Place a truffle ball on a fork or candy tool. Use a spoon and pour the melting chocolate over the top to make sure it is completely coated, then tap the fork or candy tool on the edge of the bowl to drain the excess chocolate. If using a fork, gently push the truffle ball off of the fork with a toothpick onto parchment paper or a silicone baking mat. If using the candy tool, immediately flip the truffle ball onto the parchment paper or silicone baking mat.

NOTE: When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.

Transfer each Oreo ball back to the baking sheet lined with parchment paper or a silicone baking mat.

If you plan on putting sprinkles or any decoration that you want to stick on the Oreo ball do this immediately as the chocolate hardens quickly. Allow the sprinkles, decorations, and chocolate to harden. Repeat until all the Oreo balls are coated in chocolate.

You can also use chocolate chips or Wiltons Candy Melts to make a zig zag design on the truffles. Simply melt the chocolate according to the packing directions or if you are using chocolate chips place them in a microwave safe bowl and microwave the chocolate chips in 15-second intervals until melted and smooth. Pour the melted chocolate in a sandwich ziplock bag and cut a small piece from one corner of the bag. Gently press the bag while moving your hand horizontally back and forth to get the simple zig-zag design.

Tips & Tricks

Truffles can be stored in an airtight container for 5+ days.
When you dip the balls the Oreos can leave some crumbs in the coating. To solve this Oreo crumb mess, you can divide the coating in half into two bowls. Dip the Oreo balls in the first bowl and if some crumbs get in the coating dip it a second time but in the second bowl with no crumb in the coating.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Oreo Nutella Truffles

By: Tammie

March 29, 2019
15
1 hr
Print this

Ingredients

20 Oreo cookies
5 tablespoons hazelnut spread (Nutella)
Melting Chocolate (I like using Candiquik)
OR
1 package of Chocolate Chips & 2 teaspoons of coconut oil
Parchment paper or silicone baking mat
Sprinkles (optional)

Directions

Step 1: In a food processor, pulse Oreos into fine crumbs.
Step 2: Add hazelnut spread and pulse until thoroughly blended.
Step 3: Using a melon baller, small cookie scoop, or a tablespoon, form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper. Freeze for at least 30 minutes, or until firm. DO NOT SKIP THIS STEP! You do not want to dip the Oreo balls while they are still warm. They will be super hard to work with and you will end up having the Oreo ball mixture all in your chocolate which you do not want.
Step 4: Once the Oreo balls are frozen, if you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the chocolate.
Step 5: Using a fork, dip one Oreo ball in the chocolate. Spoon chocolate over the top to make sure it’s completely coated, then tap the fork on the edge of the bowl to drain excess. (I use a toothpick to gently push the truffle off of the fork).
Step 6: Transfer the truffle back to the baking sheet lined with parchment paper or a silicone baking mat. Decorate with sprinkles, if desired.
Step 7: Chill to set. Store in air tight container for up to 5+ days.