Mix the Nutella and yogurt together in a bowl until smooth.
The original recipe called for 1/2 cup of each, which was enough to coat about 30 figs. Wash and dry your figs, and then, holding them by the stem, dip them carefully into the mixture. I tried to dip them almost all the way up, at least halfway. Now put them on a plate lined with waxed paper and refrigerate until you're ready to serve them. I refrigerated mine about 2 hours.