Oreo Truffle Balls

Scrumptious Oreo Truffles are made easily 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.

Course Dessert

Cuisine American

Keyword cream cheese truffles, how to make Oreo balls, Oreo balls, Oreo cookie balls

Prep Time 25

Cook Time 5

Servings balls

Calories 150kcal

Author Beth Pierce

Ingredients

36 Oreo Cookies not double stuff
8 ounces cream cheese softened
16 ounces white or dark chocolate candy melts
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 until it pulls together.
Using your hands roll the mixture into 1-inch balls and place them on a parchment-covered baking sheet with space between the balls. Place the baking sheet in the freezer for about an hour.
Melt the candy melts 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 chopstick, 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.

Video

Notes

Do not use double-stuff Oreos.

Use full-fat cream cheese.

If you do not have a food processor, put the Oreos in a plastic bag and crush them with a rolling pin. Then add them to a bowl with cream cheese and mix with a spoon.

For peppermint flavor, add 1/2 teaspoon of peppermint extract. For vanilla flavor, add 1/2 teaspoon of vanilla extract.

Freeze the balls to make them easier to dip and less likely to break off into your chocolate. Keep the others frozen while working with a few at a time.

Candy melts or melting wafers are ideal for dipping chocolates. The chocolate is a little thinner and silkier, making the whole task easier.

Choose either dark chocolate or white chocolate to work with at a time. The melting wafers reheat well a couple of times, but it is 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.

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