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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.
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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.
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Chill for an additional 30 minutes.
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While the truffles are chilling, melt chocolate in the microwave in 30 second spurts for about 1 1/2 -2 minutes.
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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.
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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.
