Delectable Oreo Truffles are made easy with a food processor and dipped in melted white and dark chocolate. These party perfect scrumptious treats are made with a handful of ingredients in about twenty five minutes plus chilling time. For a classy look drizzle with dark or white chocolate or sprinkle with chopped nuts or crushed Oreos. I love to make these for friends and family and listen to all the oohhs and aahhs.
They are perfect for bridal showers, baby showers, holidays parties, or just a pick me up for someone who needs a little something special. These balls, Pecan Pralines, Chocolate Turtles, and Buckeye Balls are just a few of our favorites candies.
How to make Oreo Truffles
Start by crushing the Oreos in a food processor. Then simply add the cream cheese and pulse until the whole thing pulls together. Now using your hands roll the mixture into 1 inch balls and place on a parchment covered baking sheet with space between them. Then place the baking sheet in the freezer for about an hour.
Next melt the chocolate according to package instructions and using a fork carefully dip the Oreo balls into the chocolate. Tap gently to remove the excess chocolate and using a shish kebob stick or chop stick gently scooch the ball onto the parchment paper. Work with either white or dark melted chocolate at a time. If adding crushed Oreos or nuts do so right after dipping that ball in chocolate. Please see below for other helpful tips on decorating them. Finally place them in the refrigerator until set. Once set they can be transferred to an airtight container.
Recipe notes and helpful tips
- Do not use double stuff Oreos.
- Use the full fat cream cheese.
- Freeze the balls to make them easier for dipping and less likely to break off into your chocolate. Keep the others frozen while you are working with a few at a time.
- Melting wafers are ideal for dipping chocolates. The chocolate is a little thinner and silkier making the whole task easier.
- Choose either the dark chocolate or the white chocolate to work with at a time. The melting wafers reheat well a couple of times but better to heat them only as you need them.
- If topping with nuts or Oreo crumbs do so right after coating with the warm chocolate. They set up fast.
- After decorating place the whole baking sheet in the refrigerator to chill until set.
- Once set store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
What are chocolate melting wafers?
Melting wafers are little chocolate flavored disks that substitute oil for the cocoa butter. They offer a consistently even and perfectly silky texture for all your candy making needs with no tempering. They reheat well several times and are so much easier to use than chocolate chips. I like to use Ghirardelli wafers but Wilton’s work well too!
Decorating tips
- Crush a couple of Oreos for sprinkling on the top. As soon as the ball is dipped and placed on the parchment paper sprinkle with them.
- As you work keep the undipped balls in the freezer and work with just 2-3 frozen ones at a time.
- Drizzle melted chocolate over the tops of the dipped and set candies for an elegant touch.
- Finely chop some pecans or walnuts for sprinkling on the top. Top as soon as they are dipped as the chocolate sets fast.
- Top with confetti sprinkles, nonpareils, jimmies, or sanding sugar.
More candies you will love!
- Chocolate Covered Strawberries
- Peanut Brittle
- Peanut Clusters (Crockpot or Microwave)
- Easy Key Lime Fudge
- Pecan Praline Recipe
- Chocolate Covered Cherries
Oreo Truffles
Scrumptious Oreo Truffles are made easy with a food processor and dipped in melted white and dark chocolate. For an extra special touch drizzle with more chocolate or top with chopped nuts or crushed Oreos.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 34 balls 1x
- Category: dessert
- Method: food processor
- Cuisine: American
Ingredients
- 36 Oreo Cookies (not double stuff)
- 8 ounces cream cheese softened
- 16 ounces white or dark chocolate melting wafers
- Toppings: chopped nuts, crushed Oreos, melted white or dark chocolate (optional)
Instructions
- Crush the Oreos in a food processor until they are fine crumbs. Add the cream cheese. Pulse several times to mix and until it pulls together.
- Using your hands roll the mixture into 1 inch balls and place on a parchment covered baking sheet with space between the balls. Place the baking sheet in the freezer for about an hour.
- Melt the chocolate according to package instructions and using a fork carefully dip the Oreo balls into the chocolate. Tap gently to remove the excess chocolate and using a shish kebob stick or chop stick gently scooch the ball onto the parchment paper. Work with either white or dark melted chocolate at a time. If adding crushed Oreos or nuts do so right after dipping the ball in chocolate.
- Place them in the refrigerator until set. Once set they can be transferred to an airtight container and stored in the refrigerator.
Notes
- Do not use double stuff Oreos.
- Use the full fat cream cheese.
- Freeze the balls to make them easier for dipping and less likely to break off into your chocolate. Keep the others frozen while you are working with a few at a time.
- Melting wafers are ideal for dipping chocolates. The chocolate is a little thinner and silkier making the whole task easier.
- Choose either the dark chocolate or the white chocolate to work with at a time. The melting wafers reheat well a couple of times but better to heat them only as you need them.
- If topping with nuts or Oreo crumbs do so right after coating with the warm chocolate. They set up fast.
- After decorating place the whole baking sheet in the refrigerator to chill until set.
- Once set store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.
Keywords: Oreo balls, Oreo cookie balls, cream cheese truffles, how to make Oreo balls
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