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3 Ingredient Nutella Truffles - Yes, just 3 INGREDIENTS!!!! And possibly the nicest Truffles ever!!

3 Ingredient Nutella Truffles

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Hi Bold Bakers!

If you’re like me you are a sucker for Nutella! That delicious dessert spread combines the classic flavors of toasted hazelnut and rich chocolate. This delicious flavor combination and that super silky smooth spreadable texture makes this one of the most popular ingredients around. I love to simply spread my Homemade Nutella on a piece of toasted bread or slather it on my favorite fruits. Even though Nutella is great on its own it’s even better baked into your favorite classic desserts. With that in mind I’ve created three, 3-ingredient recipes starring Nutella including these 3 Ingredient Nutella Truffles.

Once I got baking with Nutella I was able to make the perfect Nutella Brownies as well as moist and chewy Nutella Cookies. The best part, both only had 3 ingredients. I didn’t want to stop there, so I’m excited to share this recipe for no bake 3 ingredient Nutella Truffles

These 3 ingredient chocolate truffles are to die for. They are so simple, as all you have to do is blitz up the cookies of your choice with rich Nutella in the food processor (of course I used classic Oreos). Once combined, the sticky truffle center is rolled into little balls and dipped in melted chocolate.

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Before they set I garnish them with chopped hazelnuts, man are they pretty. They are impressive enough to give as gifts or serve at a special dinner. And they’re so simple your kids could make them with you. Call it Nutella magic! I can’t wait for you to sink your teeth into these!

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4.53 from 21 votes
3 Ingredient Nutella Truffles - Yes, just 3 INGREDIENTS!!!! And possibly the nicest Truffles ever!!
3 Ingredient Nutella Truffles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 18 -20
Author: Gemma Stafford
Ingredients
  • 10 Oreo cookies
  • 4 tablespoons nutella
  • 6 tablespoons chocolate , melted
Instructions
  1. Place Oreos and Nutella in the food processor and process until ball starts to form while the processor is running. This will take at least a minute, depending on your food processor.
  2. 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.
  3. Chill for an additional 30 minutes.
  4. While the truffles are chilling, melt chocolate in the microwave in 30 second spurts for about 1 1/2 -2 minutes.
  5. once chilled dip each truffle in the chocolate. Using a spoon or fork, swirl around in the melted chocolate making sure they truffle are thoroughly coated.
  6. Place back on the cookie sheet, sprinkle with chopped toasted hazelnuts if desired. Chill to set then store in refrigerator for up to 5 days.

 

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Mareeha
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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46 Comments

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  1. cecil on January 27, 2019 at 11:29 pm

    Hi gemma! i will use my hazel nut spread in brownies,cookies and truffles

    • Gemma Stafford on January 28, 2019 at 8:39 am

      Hi Cecil,
      and that will be very yummy! I hope you enjoy the recipes,
      Gemma 🙂

  2. Cheryl on December 15, 2018 at 2:02 am

    Hi Gemma – what would 6 tbsps of chocolate correspond to in grams?

    • Gemma Stafford on December 16, 2018 at 5:23 am

      Hi Cheryl,
      1 tablespoon of chocolate will be about 10 grams in solid form. In liquid form it will be closer to 15 grams.
      I hope this is of help,
      Gemma 🙂

  3. kate on August 25, 2018 at 1:53 pm

    i made them once and they were deliocious!, but I was wondering if next time I can use graham crackers instead of oreos.

    • Gemma Stafford on August 26, 2018 at 3:19 am

      Hi Kate,
      sure, and cookie/biscuit which will hold up when added to a moist ingredient, oreo will do that, but you can readily experiment. The graham cracker is a whole wheat cracker/biscuit so it adds a little nutritional value,
      Gemma 🙂

  4. Ellie Hoggatt on July 30, 2018 at 9:18 am

    Hello Gemma
    First off let me say I enjoy making some of your best recipe’s they are easy and delicious . Would you happen to have a recipe for this truffle without having to use the cookies… Maybe with whip cream ?
    Thank you

    • Gemma Stafford on July 30, 2018 at 8:04 pm

      Hi Ellie,

      Thanks so much, I’m really glad you like my recipes. The cookies are what make it thick. If you use cream it will be really soft because the nutella is soft. You can always use different cookies if you don’t like Oreos.

      Best,
      Gemma.

  5. Kashmira on June 28, 2018 at 2:46 am

    I tried out this recipe it turned really delicious n easy to make. Thankyou for putting up the recipe so well. I just had a doubt regarding storage. Will be grateful mam if u could guide about it. For how long it can be stored inside & outside the fridge?

    • Gemma Stafford on June 29, 2018 at 2:07 am

      Hi there,
      Thank you for your kind words. You can store these really nicely for about 5 days in a cold place. the refrigerator will be best. I hope this is of help to you,
      Gemma 🙂

  6. JulesK on May 12, 2018 at 11:00 am

    Hi Gemma. I made your Nutella Truffles today for a girls night in with my daughter. In addition we made a few rolled in icing sugar and left over Churros sugar too, just to be bold. They all came out amazing and we have plenty to keep us going all week. We added a picture for you.

    We also have your Best Cinnamon Rolls proving in the fridge ready for our family breakfast tomorrow. Thanks Gemma

    • Gemma Stafford on May 15, 2018 at 7:54 am

      Hi Jules,

      That was a really good idea for the cinnamon sugar. I never would have thought of that.

      I hope your cinnamon rolls turn out great. I haven’t made those in ages.

      Best,
      Gemma.

  7. maddalena on May 12, 2018 at 7:34 am

    In the video you say you put the truffles in the fridge but in the recipe you actually wrote COOK TIME: 10 mins…

    • Gemma Stafford on May 15, 2018 at 7:19 am

      Hi,

      That is a mistake and thanks for catching it. You don’t put these guys in the oven. Just chill them in the fridge.

      Best,
      Gemma.

  8. Shyamaa on February 19, 2018 at 9:27 pm

    Hi Gemma, I have tried almost all your popular recipes and recently even hosted a huge number of guest. All of them were impressed so the credits goes to you for being generous in sharing your skills and recipes.

    I have a query, with regards to nutella truffles, did you temper the chocolate? What chocolate should I use, any percentage of cocoa in the chocolate that I should take note? Love you lots Gemma! keep going and benefit others!

    • Gemma Stafford on February 20, 2018 at 9:10 pm

      I’m delighted you like my recipes. I did not temper the chocolate and honestly I vary rarely do. I use 72% cocoa solids in my chocolate. A bitter sweet is what I like to use :).

  9. Tiffany Voss on January 29, 2018 at 10:02 am

    Gemma, I’m a huge fan (subscribed to your YouTube channel a while back). I was wondering if peanut butter could be used instead of Nutella, because my husband has a tree nut allergy. Would peanut butter still work or not?

    • Gemma Stafford on January 29, 2018 at 11:20 am

      Hi Tiffany,
      I am not sure, I would need to try it out. (https://www.biggerbolderbaking.com/cookie-butter-recipes/) Your husband would love this recipe, and it is just in time for Valentines day too!
      Gemma 🙂

      • Tiffany Voss on January 30, 2018 at 8:14 am

        I made this recipe but used peanut butter and melted chocolate instead of Nutella and it tasted amazing, almost like a Reese’s peanut butter cup. Definitely a big and bold taste.

        • Gemma Stafford on January 30, 2018 at 5:10 pm

          Yay!!! delighted to hear that 🙂

          Gemma.

  10. Soma Chakraborty on December 31, 2017 at 3:12 am

    The truffles were so amazing and easy to make!Thanks for sharing this recipe!

    • Gemma Stafford on December 31, 2017 at 4:48 am

      Thank you Soma forthis very kind review, I appreciate it,
      Gemma 🙂

  11. Adele on December 17, 2017 at 3:30 pm

    Tried making the truffles and my food processor is very old and the mixture got really warm and runny.
    They don’t look very dough like at all but will this come about if I leave them in the fridge?

    • Gemma Stafford on December 18, 2017 at 9:50 pm

      Hi Adele, that is a bit funny but yes put them in the fridge over night and you will be able to scoop it 🙂

  12. Sweeta on December 17, 2017 at 1:30 am

    Hi …I want to make Oreo truffles but what substitute can I use for cream cheese. I even don’t want to use peanut butter as I am allergic to peanuts

    • Gemma Stafford on December 17, 2017 at 2:44 am

      Hi Sweeta,
      You could try coconut cream, that is the cream which separates in the can of coconut milk, that will do it without adding sweetness.
      Other than that condensed milk may suit, but it is sweet!
      Gemma 🙂

  13. nick on November 26, 2017 at 7:13 am

    Not keen on Oreos, have you tired these with other biscuits?

    • Gemma Stafford on November 26, 2017 at 2:48 pm

      Hi Nick,
      In the UK they have a Bourbon biscuit which may work for this. I have not tried it though. A gingernut may work too, it needs to be a ‘hard’ biscuit to hold up in the mix,
      Gemma 🙂

  14. Samira on September 24, 2017 at 11:13 pm

    Hi I dont have a food processor what can I do to make the truffle.

    • Gemma Stafford on September 25, 2017 at 2:03 am

      Hi Samira,
      There are ways and means to do anything really! You can for instance pop the oreo into a plastic bag and bash them into tiny crumbs with a rolling pin, or whatever you have to hand. Recipes were made long before there were processors!
      Good that you are with us,
      Gemma 🙂

  15. Jai lalwani on September 20, 2017 at 3:55 am

    Hey Gemma tried ice cream receipes they are awesome had a query if u could please answer can u we keep the truffles at the room temperature outside after we freeze the chocolate on truffles can we keep it without freezing if yes then how many days

    • Gemma Stafford on September 21, 2017 at 2:41 am

      Hi there,
      do you mean out of the fridge? If so then it will depend on the room temperature where you live. Anything over 18C will be too warm for any chocolate, for a long period of time. best to refrigerate, not freeze these!
      Gemma 🙂

  16. marian on August 29, 2017 at 2:32 am

    This truffles are fantastic! Very delicious and good looking!

    • Gemma Stafford on August 29, 2017 at 6:15 pm

      Delighted to hear that, Marian. I liked them so much I had to give them away lol.

  17. marian on August 29, 2017 at 2:30 am

    This truffles are fantastic! Very delicious an good looking!

  18. zahra abdi on August 18, 2017 at 2:11 pm

    I tried to make the truffle it was so yummy.i try to keep making your recipes but sometimes the chocolate just keeps finishing so fast cause I finish it.cause im a chocolate lover and we rushed to the grocery store and bought it. im a kid 12 year old I love baking. keep up the good work and keep baking

    • Gemma Stafford on August 19, 2017 at 6:58 pm

      Hi,

      I am so happy to hear you like my recipes. That is so great that you enjoy baking. Keep it up and make sure you post photos of your treats 🙂

      Gemma.

  19. Mareeha on August 6, 2017 at 7:05 am

    Hi gemma,
    I just made these and as the recipe requires to chill the truffles. Do I have to chill this in the refrigerator or freezer. I chilled it in the freezer and it got a little bit if water. If I have to freeze it then what can I do to protect them from water. Please reply as a
    Soon as you can.
    Thankyou,
    Mareeha

    • Gemma Stafford on August 7, 2017 at 2:47 am

      Hi there,
      You would not usually freeze truffles, but certainly chill them to keep them in good shape.
      These will last for some time just in the fridge, in an airtight box, unless somebody finds them of course!!
      Gemma 🙂

  20. Arya on July 31, 2017 at 5:38 am

    Hi Gemma!
    First recipe I’ve tried of yours was home-made churros (straight out of heaven), and now I’ve tried these. In all honesty at first I think I underestimated how delicious these could actually be, since only 2 ingredients are used. But boy was I wrong. It was so quick and yet so satisfying, and I wanted to thank you SOOO much for this recipe. All the truffles turned out extremely good and delicious, and I finally found a way to satisfy my sweet tooth with this easy recipe. Can’t wait for other recipes of yours!

    • Gemma Stafford on August 1, 2017 at 2:47 am

      hi Arya,
      Praise indeed! Thank you for letting us know how this worked for you, i am happy to have you with us,
      Gemma 🙂

  21. stephine on July 30, 2017 at 9:37 am

    Hi Gemma i loved these recipies im 11 about to turn 12 on september a14th and also im Indian the truffles will be easy for all i know but i dont have an oven well i do but usually dont use it at home so its place is taken by our microwave so do you think i could make them that way also any idea how many calories in them im trying to lose weight but they look so good thanks for reading i hope you have a good day .

    • Gemma Stafford on July 31, 2017 at 2:30 am

      Hi Stephine,
      First of all it is great to have you with us, and lovely that you are already baking at the young age of 11 years, it is a great time to start, you will learn a lot!
      The truffles are no bake! just Nutella and Oreo cookies. All of these are treats, to be eaten occasionally, enjoyed and shared! I do this, and I exercise, and walk the dog, and have days when I do not have any sweet treats, this is balance really. I do not tend to count the calories, and have not done it for this recipe, but you know that these are not low calories, right?
      Try baking the brownie recipe in the microwave, not in a big lot, but in a small container, the microwave works better in this way when you are baking ingredients which cannot be stirred. Get help, and give it a try! Just 1/2 the recipe at first, and let us know how you get on with this!
      Gemma 🙂

  22. maryars on July 29, 2017 at 4:01 am

    Good.

  23. Wilma Manasse on July 27, 2017 at 11:27 am

    My favorite flavor is chocolate and the fact that I can make the nutella is great. Have to get the hazelnuts, then I’m on my way to making the brownies, cookies and truffles. They all look and sound so good. 3 ingredient cooking is a shortcut that I like too. Can’t send pictures, but will let you know how everything turns out. How can I lose with chocolate ingredients. thank You. Your recipes are always tasty and easy.

    • Gemma Stafford on July 28, 2017 at 12:47 am

      Hi Wilma,
      thank you for your kind comment. we are happy when you guys are happy!
      get baking now, and let us know how it works for you,
      Gemma 🙂

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