If you love Oreos then you are going to love these Oreo Truffles. Made with only three ingredients makes them easy to make and unbelievably delicious! These no-bake Oreo Balls are simple to put together for any occasion.
If you have been around the blog then you know I love quick and simple recipes. I also love chocolate and cookies. These Oreo Balls fit all my criteria.
Oreo Truffles Recipe
These oreo balls have become a favorite treat that my family enjoys. I think it's because they are made with some of our favorite ingredients like oreos, cream cheese, and chocolate.
If you are like me and have thought that making a truffle recipe is difficult then these are the perfect recipe to start with. Since they are made with only three ingredients it makes them simple to make.
The first thing I do is take 36 Oreos and place them into a food processor. If you don't have a food processor you can do what my girls do. Place the cookies into a ziplock bag and use a meat mallet to turn the cookies into crumbs. I recommend that the crumbs are fine, so there are no lumps of cookie in your truffles.
Even though the food processor can be much too have to clean up. I do find it's worth getting it out for this recipe. It gets the Oreos really fine as well as helps to mix the cream cheese into the oreo crumbs.
I'm sure you are wondering do I remove the cream center from the cookies when making the truffles. The answer is no, the little bit of cream from the cookies mixes up with the sandwich part of the cookie nicely.
Now that the cookies are a fine crumb add the room temperature cream cheese into the food processor. Pulse until all the cream cheese and crumbs are mixed together.
Forming The Truffle Balls
When making oreo truffles I like to use a small cookie dough scoop. I find that the small cookie dough scooper makes the perfect size truffles. The scooper holds about 4 teaspoons of the cookie mixture which forms about a 1-inch ball.
Once I scoop the cookie mixture out of the bowl with the scooper. I then will roll it in my hands to form a complete ball shape. Placing the Oreo balls onto a wax paper-lined baking sheet will help when removing them after freezing the balls.
Once all the truffles are formed and placed on a waxed lined sheet pan. I place the sheet pan of truffles into the freezer for 15 minutes. This will allow the truffles to set up which makes them easier to coat with the chocolate.
Easy Chocolate Coating
For the chocolate coating I like to use Ghiradelli melting chocolates. They have a nice rich chocolate flavor and melt up smoothly.
In a microwave-safe bowl, I place the whole 10-ounce bag of melting chocolates into the bowl. With the bowl in the microwave, I will do 15-second intervals of heating the chocolate up. Then stirring the chocolates.
Doing this until the chocolate is almost melted, remove chocolate from the microwave. Mix the chocolate with a spoon until the chocolate is smooth. If you heat the chocolates too long it can become clumpy and dry.
With the chocolates melted and the 15 minutes of freeze time is up for the truffles. It's time to dip the truffles into the melted chocolate. For mine, I melted both white and milk chocolate. Only working with one chocolate at a time.
Place a truffle into the bowl of melted chocolate. Use a spoon to cover all the truffle with the melted chocolate. Place the chocolate covered truffle back onto the waxed lined baking sheet.
To make the truffles look fancy, sprinkle some crushed Oreos on top of the melted chocolate. You will want to do this right away before the chocolate sets up. I like to drizzle white chocolate onto the milk chocolate and vice versa.
Using a spoon with a little bit of white chocolate on it I drizzled it over the milk chocolate truffles. Doing the same with the milk chocolate to the white chocolate.
Dark chocolate would be a great substitution for the milk chocolate. Or you could do as my girls do and just eat the Oreo Truffles without being dipped into melted chocolate.
The Oreo Truffles will last for about 3-4 weeks stored in an airtight container in the fridge. But honestly, these may not last that long because they are so delicious.
My Creative Manner is answering the question "what's there to eat" ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Valentine's Day Cake Balls
- No Bake Peanut Butter Bars
- Homemade Meatballs
- Puppy Chow Recipe (Muddy Buddies)
Oreo Truffles are a no bake dessert recipe that is made with Oreos, cream cheese, and melted chocolate. These Oreo Balls are a great snack that can be enjoyed all year long.
- 36 Oreos
- 8 Ounces Cream Cheese room temperature
- 10 Ounces Milk Chocolate Melts
- 10 Ounces White Chocolate Melts
Place the whole cream filled cookies (don't remove the cream) into the food processor. Pulse until the Oreos are a fine crumb. Reserver some for sprinkling on top of truffles if you like.
Into the food processor with the Oreo crumbs add the room temperature cream cheese. Pulse the crumbs and cream cheese together until combined.
Line a sheet pan with wax paper.
Using a 1-inch cookie scoop, scoop out about 4 teaspoons of the mixture. This forms a 1-inch ball.
Roll the scoop of mixture in your hands to form a ball. Place the ball onto the waxed line sheet pan. Continue until all the mixture is used.
Place the sheet pan full of Oreo balls into the freezer for 15 minutes.
In microwave safe bowls melt the chocolate melts. Heat up the chocolate melts for 15 seconds then stir do this until chocolate melts are almost melted. Then stir the chocolate until smooth. Do this to both the milk and white chocolate. I would work with one type of chocolate at a time so as the other doesn't set up.
Remove the Oreo Balls from the freezer after 15 minutes. Place a ball into the melted chocolate. Roll the ball into the chocolate with a spoon making sure to coat all the ball.
Place the truffle back onto the wax paper sheet pan. If you are sprinkling Oreo crumbs onto the truffle now would be the time to do it.
You can either do all 36 balls in one flavor chocolate or do 18 in two different chocolates. Once you have all the Truffles coated and on the sheet pan. Drizzle the white chocolate onto the milk chocolate truffles using a spoon. And do vice versa onto the white chocolate with milk chocolate.
Let set up and then store in an airtight container in the fridge.