They are 3-ingredient chocolate-dipped Oreo balls that make excellent holiday gifts and dessert. These small treats are perfect for satisfying everyone's sweet tooth without the hassle of baking. They keep well for several days and can be frozen. Even if you never used a chocolate coating, this is a simple technique and there are detailed instructions and images in this post to guide you.
If you're in the mood for something sweet but don't feel like turning on the oven, Oreo truffles are the answer.
Their creamy center and chocolate coating make them a great treat for any day of the week and especially good for Christmas. Similar to buckeyes candy and the white coconut truffles, they can be part of your cookie tray though they're not, technically, part of that category.
Who knew combining crushed Oreos with cream cheese and chocolate could create something so delicious?
Why make this recipe
- Simple ingredients: Oreo truffles require only 3 ingredients, making them an accessible treat without needing a trip to a specialty store.
- No-bake recipe: it doesn't require an oven, which is perfect if you want to avoid the extra heat or are looking for a quick dessert option that doesn't involve baking.
- Customizable: vary the type of chocolate used for coating, sprinkle toppings like nuts, crumbs or sprinkles, or use another Oreo flavor; the possibilities are many.
- Perfect finger dessert: their size and ease of making them in large quantities make these chocolate truffles ideal for sharing at parties, potlucks, gatherings, or as a homemade gift.
Ingredient list
- Oreo cookies: we use the original ones, but any flavor works.
- Cream cheese: regular, full fat.
- Chocolate: use coating or candy chocolate that's made for this type of treats.
- Sprinkles: optional. Use brown ones, holiday colors or any other you like.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Different Oreo flavors: Use different flavored Oreos like mint, peanut butter, or golden Oreos to change the flavor profile of your truffles.
- Chocolate: Dip the truffles in different types of chocolate such as dark, milk, or white chocolate for varying tastes and appearances.
- Toppings: sprinkle the coated truffles in crushed nuts, coconut flakes, cookie crumbs or sprinkles before the chocolate sets for added texture and flavor.
- Filling additions: mix ingredients into the Oreo and cream cheese mixture, like chopped nuts, mini chocolate chips for an extra flavor and texture boost.
- Decorative drizzles: after the chocolate is set, drizzle the truffles with a contrasting color of melted chocolate or candy melts for a decorative touch, like we do with the red velvet cake pops.
- Infused flavors: add orange zest, espresso powder or flavored extracts (like peppermint or almond) to the truffle mixture for a unique twist.
- Alcoholic versions: for an adult twist, add a small amount of liqueur, like Baileys, amaretto, Amarula or Kahlua, to the Oreo mixture.
How to make
Three ingredients and you can have Oreo balls ready in about an hour.
Use a food processor to crush the cookies and mix them with the cream cheese. You need a soft but not too wet consistency.
Form mounds or irregular balls with the cookie scoop and refrigerate until firm enough to handle.
Form into ball shapes (the size of a walnut) with your hands and place in the same tray. They will be chilled again before dipping.
Melt the chocolate without burning and let it stand until warm but fluid before dipping the truffles. You will need to warm it periodically as the temperature will change as you coat the balls.
IMPORTANT: to ensure a smooth coating, there should not be a very large temperature difference between the cookie balls and the melted chocolate. So make sure the truffles are cool and the chocolate warm but fluid.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Chilling times are crucial: after shaping the truffles, it's important to freeze or refrigerate them. This step helps the truffles firm up, making them easier to dip in chocolate without falling apart.
- Consistency of the mixture: it should be moist enough to hold together but not so wet that it becomes sticky and difficult to shape.
- Melting chocolate tips: when melting chocolate for coating, ensure it's smooth and fluid. Overheated or improperly melted chocolate can become clumpy or too thick, making it hard to achieve a smooth coating.
- Storage and serving: Oreo truffles should be stored in the refrigerator and served chilled. They can also be frozen for longer storage, but should be thawed in the refrigerator before serving to maintain their texture and flavor.
Troubleshooting common issues
- Truffles falling apart during rolling or dipping: if the truffle mixture is too crumbly, it might need more cream cheese to bind it together. Conversely, if it's too sticky, add more crushed Oreos to achieve the right consistency. When dipping, make sure the truffles are well chilled, and use a fork or a dipping tool to handle them gently.
- Chocolate coating is too thick or clumpy: this issue often arises if the chocolate overheats or isn't properly tempered. To remedy this, melt the chocolate slowly, using a double boiler or microwave in short bursts, stirring frequently. We use coating chocolate made for candy dipping, but if you use regular melted chocolate, adding a small amount of coconut oil or shortening can help thin the chocolate for a smoother coating.
- Uneven chocolate shell: If the chocolate shell on your truffles is uneven or too thick, it could be due to the temperature of the chocolate or the dipping technique. Ensure the chocolate is at a smooth, fluid consistency and not too hot. Tap off the excess chocolate gently when lifting the truffle from the chocolate bath.
- Truffles are too soft or not holding shape: this often occurs if the truffle mixture hasn't been chilled long enough before rolling and dipping. Refrigerate the mixture for at least an hour or freeze for 20 minutes, or until it's firm enough to handle. Chill the rolled balls again before dipping them in chocolate.
- Chocolate coating cracking after setting: this can happen if there's a significant temperature difference between the truffles and the chocolate. To prevent this, let the chilled truffles sit at room temperature for a few minutes before dipping them in melted chocolate that's not too hot.
Related recipes you might like:
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PrintOreo Truffles
They are 3-ingredient chocolate-dipped Oreo balls that make excellent holiday gifts and dessert. These small treats are perfect for satisfying everyone's sweet tooth without the hassle of baking. They keep well for several days and can be frozen. Even if you never used a chocolate coating, this is a simple technique and there are detailed instructions and images in this post to guide you.
- Total Time: 1 hour 45 minutes
- Yield: 36 truffles
Ingredients
- 36 classic Oreos
- 8 oz cream cheese, room temperature
- 12 oz semisweet melting or candy chocolate
- Optional: sprinkles, finely ground nuts or cookie crumbs for decorating
Instructions
- Line a baking sheet with parchment paper.
- Place cookies in the bowl of a food processor and pulse into a fine crumb.
- Add in the cream cheese and blend until combined.
- Using a small cookie scoop, place mounds of dough the size of a walnut onto the prepared baking sheet so the truffles don’t stick to the pan. Repeat until all the dough is gone.
- Place the sheet in the freezer for 15-20 minutes, or until the mixture is firm enough to handle. Or refrigerate for 1 hour or more. Cover well to avoid dryness if storing for a longer period (up to 2 days).
- With the palms of your hands, roll into smooth balls. Freezer for 1o minutes to firm up. If you need more time, cover well and refrigerate up to 2 days.
- Melt the chocolate In the microwave or in a double boiler (see Notes below).
- Place an Oreo ball on a fork (or use a wooden skewer like wwe do with the buckeyes) and dip it into the melted chocolate. Let any excess chocolate drip and swipe against the rim of the bowl.
- Place back onto the baking sheet and repeat until all the truffles are covered in chocolate.
- If you want to, top with sprinkles, finely chopped nuts or crumbled Oreos before the chocolate hardens.
- Allow chocolate to dry in the fridge for about 45 minutes before eating.
Notes
- Allow the chocolate to dry completely: this is important and time given are estimates according to my fridge. It can take more or less.
- Storage: they keep for a week or two in an airtight container. Separate with parchment paper if making several rows.
- Consistency of the mixture: it should be moist enough to hold together but not so wet that it becomes sticky and difficult to shape.
- Prep Time: 30 minutes
- Refrigeration + freezing: 75 minutes
- Category: Candy - Sweets
- Method: Mixing + Freezing
- Cuisine: American
june says
I make these all year every one loves them