Oreo Truffles Recipe
Crushed Oreos blended with cream cheese make a fudgy, cookies-and-cream filling that holds its shape without any baking, and a short freeze before dipping keeps the balls firm enough to coat cleanly in melted chocolate without falling apart.
- Prep
- 30 min
- Cook
- 5 min
- Total
- 1 hr 35 min
- Servings
- 24
Ingredients
- 36 cookies (one 14.3 oz package) Oreo cookies
- 8 oz cream cheese, softened
- 16 oz semisweet chocolate or chocolate melting wafers
- 2 oz white chocolate, for drizzle (optional)
Nutrition per serving
- Calories
- 85
- Protein
- 1g
- Carbs
- 12g
- Fat
- 4g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Line two baking sheets with parchment paper.
- 2Break the Oreos, filling and all, into a food processor and pulse into fine, even crumbs with no large pieces left.
- 3Add the softened cream cheese to the crumbs and pulse or mix by hand until the mixture forms a uniform, fudgy paste with no dry crumbs visible.
- 4Scoop out rounded tablespoons of the mixture and roll between your palms into smooth 1-inch balls. Place on one of the parchment-lined sheets.
- 5Freeze the balls for 20-30 minutes, until firm to the touch but not rock hard.
- 6Melt the semisweet chocolate in 30-second bursts in the microwave, stirring between each, until smooth and pourable.
- 7Drop a chilled ball into the melted chocolate, turn it with a fork to coat completely, and lift out, tapping the fork against the bowl to shake off excess chocolate before setting it on the second parchment-lined sheet.
- 8Repeat with the remaining balls, re-melting the chocolate in short bursts if it starts to thicken.
- 9Melt the white chocolate and drizzle it over the tops with a spoon or piping bag. Refrigerate the truffles for 15-20 minutes, until the coating is fully set.
Tips & variations
- A food processor gives the finest, most even crumbs; if working by hand, crush the cookies in a zip-top bag with a rolling pin and mix the cream cheese in with a fork until no crumbs remain visible.
- Swap in Golden Oreos for a lighter-colored filling, or add a few drops of peppermint extract to the filling around the holidays.
- If the melted chocolate seizes or turns grainy, stir in a teaspoon of vegetable oil or shortening to smooth it back out.
- For a firmer, snappier shell, use chocolate melting wafers (candy melts) instead of regular chocolate bars, since they set up harder at room temperature.
Storage & reheating
Store truffles in an airtight container in the refrigerator for up to 2 weeks. Let them sit at room temperature for 5-10 minutes before serving so the filling softens slightly. To freeze, layer them between sheets of parchment in an airtight container for up to 3 months and thaw overnight in the fridge.
Tips from the Tulo kitchen
- If the filling feels too soft to roll into balls, chill the whole bowl for 10 minutes before scooping; warm cream cheese is the usual culprit.
- Use a fork instead of a dipping tool for coating; the tines let excess chocolate drain through more evenly than a flat spoon.
FAQ
Why are my Oreo truffles cracking after they set?
Cracks usually mean the chocolate coating hardened too fast around a ball that was still very cold from the freezer. Let the balls sit for a minute or two at room temperature before dipping so the coating cools more gradually.
Do Oreo truffles need to be refrigerated?
Yes, because of the cream cheese filling. They're safe at room temperature for a couple of hours for serving, but should go back in the fridge after that.
Can I use Double Stuf Oreos instead of regular?
Yes, but reduce the cream cheese slightly, to about 6 ounces, since the extra filling in Double Stuf cookies already adds more moisture to the mixture.
What's the easiest way to melt chocolate for dipping without it seizing?
Microwave it in short 30-second bursts, stirring fully between each, and keep any water or steam away from the bowl; even a few drops of moisture can cause chocolate to clump and turn grainy.