Description
Delicious and easy-to-make Oreo Truffles that combine crushed Oreo cookies with creamy cream cheese, coated in smooth white and regular chocolate, perfect for a sweet treat or party dessert.
Ingredients
Oreo Truffle Base
- 22 Oreo cookies (or similar cream-filled sandwich cookies)
- 4 ounces cream cheese, softened
Chocolate Coating
- 8 ounces white chocolate candy coating pieces
- 1/3 cup mini chocolate chips
Instructions
- Crush Cookies: In a food processor, crush the Oreo cookies until they are completely pulverized. If you do not have a food processor, place the cookies in a resealable plastic bag and crush thoroughly by hand to achieve fine crumbs.
- Mix with Cream Cheese: Transfer the cookie crumbs to a bowl of a stand mixer fitted with the paddle attachment. Add softened cream cheese and beat until fully combined into a smooth mixture. If mixing by hand, ensure the cream cheese is very soft for easier incorporation.
- Form Truffle Balls: Using a cookie scoop, portion out evenly sized scoops of the Oreo-cream cheese mixture. Roll each scoop between your palms to form smooth, uniform balls. Arrange the balls on a parchment-lined baking sheet and freeze for one hour to firm up.
- Melt Chocolate Coatings: Divide the white chocolate candy coating pieces evenly into two bowls. Microwave according to package directions until melted. To one bowl, stir in the mini chocolate chips gently to melt them using the heat from the white chocolate, avoiding placing chips directly in the microwave to prevent seizing. If you prefer, chop chocolate finely instead of using chips.
- Dip Truffles in Chocolate: Using a fork, dip each chilled Oreo ball into the melted white chocolate or the white chocolate with mini chips mixture to coat fully. You can also dip some in regular melted chocolate if desired for variety. Let excess chocolate drip back into the bowl.
- Chill to Set: Place the coated truffles onto the parchment-lined tray and refrigerate until the chocolate sets and hardens. Store the finished truffles in the refrigerator until ready to serve. They will keep fresh for up to 5 days.
Notes
- Make sure the cream cheese is very soft to mix easily with the crushed cookies.
- Freezing the truffles before dipping helps them hold their shape and makes them easier to coat.
- Do not microwave mini chocolate chips directly to avoid seizing; melt them indirectly with white chocolate heat.
- Store truffles in the refrigerator and consume within 5 days for best flavor and freshness.
- For variation, use dark or milk chocolate coating instead of white chocolate.
