Having made homemade nutella the day before, I was then presented with the dilemma of what to do with all that nutella. Make truffles of course! I had some fantastic oreo truffles at a family get together on fourth of July, and thought that those may be something that could work with the nutella instead of cream cheese (we don't eat a lot of cheese products or dairy products in our house for the most part). So I said what the heck, and went to work.
These did not come out as moist as the ones with cream cheese, they were more cake-like than truffle like. I think that can be remedied by adding more nutella (my homemade nutella was not as thin in consistency as store bought, so if you use store bought, that may help negate having to add extra). Moist or cakey, they were still tasty! Not too strong on the hazelnut flavor, but if you were real adventurous you could stick a whole toasted hazelnut in the center.
Here is the recipe, adjust the amounts to suit your desired consistency.
Makes approximately 49 truffles
11 oz homemade nutella spread or store bought (adjust amount for desired consistency)
1 15 oz package oreo cookies
14 oz semi sweet-chocolate chips, white chocolate chips, or dark chocolate chips (I used semi-sweet)
- In a food processor, process the oreo cookies in to a fine crumb.
- Add in the nutella and process until the mix comes together.
- Using a 2 tsp cookie scoop, scoop out the mix (make sure to press it into the scoop well), release the mix into your hand and compress and roll into a ball. Place on cookie sheet lined with parchment paper.
- Once all the mix is rolled out, melt the chocolate chips in a microwave safe bowl in 30 second intervals until melted.
- Using two forks, roll each ball in the chocolate, remove excess, place back on lined cookie sheet.
- When finished, sprinkle some crushed oreos over the top if desired.
- Place in fridge to set. Store in fridge.
Nutrition (as written):
Calories: 106 cal
Fat: 6 g
Carbs: 14 g
Protein: 1 g
Fiber: 1 g