Nutella Cheesecake Cookie Truffles

Things are officially underway for Super bowl week here in Houston! It is a really fun time to be living here. There are so many concerts and events going on that it makes it nearly impossible to keep track of all of them. Keep an eye on my social media to see all the buzz and excitement.

Since it's February, it seems only right to make some kind of chocolate. These truffles are stuffed full of chocolate hazelnut spread, making them a Nutella lover's dream. In order for the palette to be able to fully taste the Nutella, I recommend using a sweeter chocolate like milk chocolate. If you happen to prefer a really intense chocolate flavor, then feel free to use semi-sweet or bittersweet chocolate. And if you are need of a great Valentine's Day gift, here it is.

*Great recipe for Nutella cookies: here!

Line a baking sheet with wax paper and set aside.

Place some of the cookies in a food processer.

Pulse until they resemble small crumbs.

Place crumbs in a large bowl.

Mix in the cream cheese.

Then add in the Nutella.

Using a mini scooper, scoop a small

amount of the mix and roll into a ball. Repeat with remaining mix.

Refrigerate the balls for at least 20 minutes to allow them to firm up

for coating.

Microwave the chocolate and shortening in 30 second intervals.

Make sure to stir well after each interval.

Take a dipping fork (or make one like I did, by removing the inner

parts of a plastic fork) and a cookie ball.

You can either spoon the chocolate over the cookie ball, or roll the

ball in the chocolate with a spoon. Find what works best for you. Make sure

to tap off the excess.

Set back of wax paper. and repeat with remaining cookie

balls. Top with sprinkles if desired.

Refrigerate for another 20-40 minutes

to allow the chocolate to set.

Place in cute wrappers and serve.