Oreo Mint Chocolate Truffles
No-bake mint Oreo truffles made by combining crushed mint Oreo cookies with cream cheese, chilling, dipping in semi-sweet chocolate, and drizzling with green white chocolate. Optional green and brown jimmie sprinkles for decoration.
Equipment
- Baking Sheet
- Parchment Paper
- Food Processor
- resealable plastic bag
- Rolling Pin
- heavy pan
- Silicone spatula
- Spoon
- Heatproof bowl
- Microwave
- Fork
- Zip-top Bag
Ingredients
Ingredients
- 36 cookiesmint Oreo cookies
- 8 ouncescream cheesesoftened
- 2 1/2 cupschocolate chipssemi-sweet chocolate
- 8 teaspoonscoconut oildivided
- 1 teaspoonmint extractcan also use peppermint extract
- 1/2 cupwhite chocolate chipscan also usegreen candy melts
- 6 dropsgreen food coloring
- Optional: green and brown jimmie sprinkles
Instructions
Instructions
- Line a baking sheet with parchment paper.
- Place 36 mint Oreo cookies in a food processor and process until the cookies are fine crumbs. If you don’t have a food processor, put the cookies in a large resealable plastic bag, press out the air, and crush with a rolling pin or heavy pan until the crumbs are very fine.
- Add 8 ounces softened cream cheese to the cookie crumbs. Use a silicone spatula (or spoon) to mix until a uniform dough forms and no large cream cheese pieces remain. Do not use the food processor for this step.
- Scoop or roll the dough into balls about 1 tablespoon each. Place the balls on the prepared parchment-lined baking sheet, spacing them so they are not touching. Freeze the truffle balls for at least 15 minutes.
- While the truffles are chilling, prepare the dark coating: put 2 1/2 cups semi-sweet chocolate chips and 6 teaspoons coconut oil (part of the 8 teaspoons coconut oil, divided) in a heatproof bowl. Microwave at 50% power for 1 minute, stir, then continue heating in 30-second intervals at 50% power, stirring between intervals, until the chocolate is completely smooth.
- Stir 1 teaspoon mint extract into the melted semi-sweet chocolate and mix until evenly combined. Keep the chocolate warm and fluid for dipping (brief 10–15 second microwaves at 50% power and a stir will re-liquefy if it begins to thicken).
- Dip the chilled truffle balls one at a time into the melted semi-sweet chocolate using a fork. Lift each truffle, tap the fork against the side of the bowl to remove excess chocolate, then place the coated truffle on the parchment-lined sheet so they are not touching. If the truffles start to soften, return them to the freezer for a few minutes before continuing.
- In a separate heatproof bowl, melt 1/2 cup white chocolate chips with the remaining 2 teaspoons coconut oil. Microwave at 50% power for 1 minute, stir, then heat in 30-second intervals at 50% power, stirring until smooth.
- Add 6 drops green food coloring to the melted white chocolate mixture and stir until the color is evenly distributed.
- Pour the green white chocolate into a small zip-top bag, remove air, and snip a very small corner off the bag. Drizzle the green chocolate over the coated truffles. If using green and brown jimmie sprinkles, add them immediately after drizzling so they stick.
- Place the baking sheet in the freezer for 15 minutes to fully harden the chocolate. Remove and serve, or store the truffles refrigerated or frozen as desired.
Notes
Notes
14.3 ounce package of Oreo cookies has about 36 cookies. You can also use another brand of crunchy sandwich cookies as long as they are chocolate mint.
Making Cookie Crumbs Without a Food Processor
If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened.
Using Oil In The Chocolate
If the chocolate is too thick, you can stir in a little oil to thin it out. I prefer using coconut oil but you can use vegetable shortening or vegetable oil also.
14.3 ounce package of Oreo cookies has about 36 cookies. You can also use another brand of crunchy sandwich cookies as long as they are chocolate mint.
Making Cookie Crumbs Without a Food Processor
If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened.
Using Oil In The Chocolate
If the chocolate is too thick, you can stir in a little oil to thin it out. I prefer using coconut oil but you can use vegetable shortening or vegetable oil also.