Oreo Truffles
These are 3 ingredient chocolate-dipped Oreo balls that 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.
Servings 36 truffles
Ingredients
- 36 classic Oreos
- 8 ounces cream cheese at room temperature
- 12 ounces semisweet melting or candy chocolate
- sprinkles finely ground nuts or cookie crumbs, for decorating
Instructions
- Line a baking sheet with parchment paper.
- Place 36 classic Oreos cookies in the bowl of a food processor and pulse into a fine crumb.
- Add 8 ounces 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 with the rest of the dough.
- Place the sheet in the freezer for 15-20 minutes or refrigerate for 1 or 2 hours, or until the mixture is firm enough to handle. 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 12 ounces semisweet melting or candy 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. If making several rows, separate them with parchment paper.
Consistency of the mixture: it should be moist enough to hold together but not so wet that it becomes sticky and difficult to shape.
