Oreo Balls Oreo Truffles
These Oreo Balls Oreo Truffles are a must-try! With a creamy filling and chocolate coating, they're the perfect sweet treat.
Equipment
- Mixing Bowl
- Food Processor
- Baking Sheet
- Parchment Paper
- Double boiler or microwave-safe bowl
- Fork or dipping tool
Ingredients
- 36 pieces Oreos original, not Double Stuf
- 1 package cream cheese 8 oz, softened
- 16 oz candy melts vanilla or chocolate, or melted white chocolate, milk chocolate, or dark chocolate
- 3 pieces Oreos crushed, for topping
Instructions
- Begin by placing the 36 Oreos in a food processor. Pulse until they are finely crushed.
- In a mixing bowl, combine the crushed Oreos with the softened cream cheese. Mix until fully combined and you have a thick, dough-like mixture.
- Using your hands, scoop out about a tablespoon of the Oreo mixture and roll it into a ball. Place the formed balls on a baking sheet lined with parchment paper.
- Refrigerate the truffles for about 30 minutes to firm them up.
- While the truffles chill, melt the chocolate candy melts or your choice of chocolate in a double boiler or microwave.
- Once the truffles are firm, dip each one into the melted chocolate, using a fork or dipping tool to coat them evenly.
- If desired, immediately sprinkle the crushed Oreos on top of the truffles before the chocolate sets.
- Allow the coated truffles to sit at room temperature until the chocolate has fully set.
Notes
- Store truffles in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze truffles for up to three months.
- Let frozen truffles thaw in the refrigerator before serving.