Description
Delicious and easy-to-make Oreo balls (truffles) featuring crushed Oreo cookies mixed with creamy full-fat cream cheese, coated in melted chocolate. Perfect for parties, holidays, or as a sweet treat any time.
Ingredients
Oreo Ball Base
- 36 regular Oreo cookies (14.3oz / 405g), not Double-Stuf
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
Chocolate Coating
- 12 ounces (339g) semi-sweet or white chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil
Optional Garnishes
- Sprinkles
- Oreo crumbs
- Additional melted chocolate for drizzling
Instructions
- Make the Oreo truffle filling: Place the entire Oreo cookies (including the filling and cookie) into a food processor or blender. Pulse until the cookies are ground into fine crumbs.
- Mix with cream cheese: Using a hand-held or stand mixer fitted with a paddle attachment, or continuing with the food processor if large enough, beat or pulse the Oreo crumbs together with the softened cream cheese until well combined into a smooth mixture.
- Form Oreo balls: Using a tablespoon, scoop out about 18–22 grams of the mixture. Roll each scoop into a ball using your hands. Place the formed balls onto baking sheets or plates lined with parchment paper. If the mixture feels too sticky to handle, refrigerate it for 15 minutes before rolling.
- Chill the balls: Cover and refrigerate the Oreo balls for at least 1 hour, or up to 3 days. If pressed for time, cover and freeze the balls for 30 minutes. Avoid freezing longer without transferring to the refrigerator afterward to maintain texture.
- Melt the chocolate: Place the chopped chocolate and oil into a glass bowl or a deep liquid measuring cup for easy dipping. Melt the chocolate in 20-second increments in the microwave, stirring after each interval until smooth and fully melted. Alternatively, melt using a double boiler by placing a heatproof bowl over simmering water, stirring constantly until melted. Let the melted chocolate rest for 5 minutes to cool slightly before dipping.
- Coat the Oreo balls: Dip each Oreo ball individually into the melted chocolate, swirling to fully coat. Lift with a fork or dipping tool and gently tap on the side of the bowl to drip off excess chocolate. Use a toothpick to slide the truffle off the fork onto a lined plate or baking sheet.
- Add optional garnishes: While the chocolate is still wet, sprinkle with sprinkles or Oreo crumbs if desired. Use leftover melted chocolate with a spoon or squeeze bottle to drizzle decorative lines over the dipped truffles.
- Set the truffles: Refrigerate the coated Oreo balls for at least 1 hour to allow the chocolate to fully set before serving.
- Storage: Once set, store the Oreo balls in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.
Notes
- If the cream cheese mixture is too sticky to roll, chilling the mixture before shaping makes rolling easier.
- Make sure the chocolate is not too hot when dipping to prevent melting the Oreo balls.
- You can use either semi-sweet or white chocolate according to your preference for coating.
- Store the finished truffles refrigerated to maintain freshness and texture.
- These truffles do not freeze well long term once coated due to chocolate texture changes, so consume within 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
