Description
Delicious and easy-to-make Oreo Truffles featuring a creamy Oreo and cream cheese center coated in rich semisweet chocolate and topped with white chocolate drizzle. Perfect for parties, holidays, or a sweet treat anytime.
Ingredients
Truffle Base
- 1 package Oreos (any flavor, double stuffed or regular)
- 8 oz. cream cheese, softened
Chocolate Coating
- 12 oz. semisweet chocolate
- 6 oz. white melting chocolate for topping
Instructions
- Make the Balls: Place the Oreos in a food processor and blend until fine crumbs are formed. Add the softened cream cheese and blend again until a sticky dough forms. Roll the mixture into 1-inch balls and place them on a plate. Freeze for at least 30 minutes to firm up.
- Dip in Chocolate: Melt the semisweet chocolate in a microwave-safe bowl according to package instructions. Cover a baking sheet with wax paper. Remove the Oreo balls from the freezer and drop them one at a time into the melted chocolate. Use a spoon to drizzle chocolate over each ball, then lift with a fork and shake off excess chocolate by sliding the fork’s bottom along the bowl’s edge. Place the coated truffles on the wax paper. Refrigerate them for at least 10 minutes to allow the chocolate to set.
- Decorate the Top: Melt the white melting chocolate in a microwave-safe bowl following package directions. Dip a fork into the melted white chocolate and drizzle it over the set truffles. Return the truffles to the refrigerator until the white chocolate topping is firm, about 10 minutes. Store the Oreo truffles in an airtight container in the refrigerator until ready to serve.
Notes
- Freezing the balls before dipping helps the chocolate coating set quickly and neatly.
- Use wax paper or parchment paper to prevent sticking.
- You can substitute different types of chocolate such as milk or dark chocolate for the coating and topping.
- For easier cleanup, melt chocolate in short bursts in the microwave and stir frequently.
- Store truffles in the refrigerator; they keep well for up to one week.
