Ingredients
- ½ cup 125 g Nutella, at room temperature
- 3 tablespoons unsweetened cocoa powder
- 2 –3 tablespoons oat flour or crushed cookies
- 1 teaspoon milk (only if needed to soften the dough)
For the coating (optional):
- 50 g milk chocolate melted
- Chocolate sprinkles for topping
Instructions
- Make the truffle mixture: In a medium bowl, stir together the Nutella, cocoa powder, and 2 tablespoons of oat flour until the mixture becomes thick and smooth.
- Adjust the texture: If the dough is too sticky, add more oat flour ½ tablespoon at a time. If it’s too dry or crumbly, mix in 1 teaspoon of milk or warm the bowl in the microwave for 10 seconds to soften the Nutella.
- Shape the truffles: Scoop about 1 teaspoon of dough for each truffle and roll into small balls. Place on a parchment-lined tray.
- Coat in chocolate: Melt the milk chocolate in 20-second intervals, stirring in between until smooth. Dip each truffle, letting the excess drip off, and return to the tray.
- Add sprinkles: While the chocolate is still wet, top each truffle with chocolate sprinkles.
- Chill: Refrigerate for 30 minutes or until firm. Enjoy chilled or at room temperature.
Notes
- Make sure the Nutella is at room temperature before mixing, cold Nutella won’t blend as smoothly...
- Use unsweetened cocoa powder to balance the sweetness.
- Oat flour gives a soft, creamy texture, but cookie crumbs or almond flour work too.
- These truffles taste even better the next day, the flavors deepen overnight!