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Easy 3-ingredient Nutella Truffles. Because sometimes you just need chocolate and EASY, am I right?

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chocolate covered truffled with colorful sprinkles on top in a white bowl

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!

chocolate covered truffled with colorful sprinkles on top in a white bowl

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.
chocolate covered truffled with colorful sprinkles on top in a white bowl

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!
chocolate covered truffled with colorful sprinkles on top in a white bowl

3 ingredient Nutella Truffles Recipe

4.36 from 45 votes
These EASY Nutella Truffles have only 3 ingredients. They’re fast to assemble using a food processor and they’re rich, fudgy, and oh-so-chocolatey! Perfect for an indulgent treat or gift!
Prep Time 30 minutes
Total Time 30 minutes
Yield 18 truffles
Serving Size 1 truffle


  • 20 Oreo cookies
  • 5 tablespoons Nutella or other chocolate spread
  • 6-8 ounces melting chocolate such as Candiquik or almond bark
  • Sprinkles optional


  • 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.

Recipe Video

Recipe Nutrition

Serving: 1truffle | Calories: 144kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 57mg | Potassium: 52mg | Fiber: 1g | Sugar: 15g | Vitamin A: 0.4IU | Calcium: 8mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Last Updated on November 26, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. These were delightful, however very sweet. I made them to give away for the holidays, I followed your recipe exactly and watched the dipping video which was very good. I melted my coating in a double boiler and it worked quite well for me. You are an excellent instructor. I posted the recipe and a photo of my truffles on Facebook.

    1. I just made the dough balls and realized you need quite a bit more nutella than the recipe calls for. I added nutella until I got the consistency I needed.

  2. Omg !!! I just tried it and it worked. It tasted soooooo good!!! I just didn’t have chocolate for dipping ,so i puted powder sugar and is still tasted amazing.?❤?

  3. 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!

    1. That’s strange. Possibly with your processor it just needs to be stirred halfway through to make sure it’s evenly processed.

  4. 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.

    1. You can try pulverizing the Oreos more. Have you had Oreo truffles (the ones with cream cheese)? That’s the texture mine were.

  5. 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 🙁

    1. 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!

    1. 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!