Oreo Truffles

Delectable Oreo Truffles are made easily with a food processor and dipped in melted white and dark chocolate. These party-perfect scrumptious treats are made with a handful of ingredients in about twenty-five minutes plus chilling time.  For a classy look, drizzle with dark or white chocolate or sprinkle with chopped nuts or crushed Oreos.  I love to make these for friends and family and listen to all the oohhs and aahhs.

They are perfect for bridal showers, baby showers, holiday parties, or just a pick-me-up for someone who needs a little something special.  These balls, Pecan Pralines, Chocolate Turtles, and Buckeye Balls are just a few of our favorite candies.

How to make Oreo Truffles

Start by crushing the Oreos in a food processor.  Then add the cream cheese to the cookie crumbs and pulse until the whole thing pulls together.  Using your hands, roll the mixture into 1-inch balls and place them on a lined cookie sheet with space between them.  Then place the baking sheet in the freezer for about an hour.

Next, melt the chocolate in the microwave according to package instructions, and using a fork, carefully dip the Oreo balls into the chocolate.  Tap gently to remove the excess chocolate, and using a shish kebob stick or a chopstick, gently scooch the ball onto the parchment paper.  Work with either white or dark melted chocolate at a time.  If adding crushed Oreos or nuts, do so right after dipping that ball in chocolate.  Please see below for other helpful tips on decorating them.  Finally, place them in the refrigerator until set.  Once set, they can be transferred to an airtight container.

Recipe notes and helpful tips

• Do not use double-stuff Oreos.
• Use full-fat cream cheese.
• If you do not have a food processor, put the Oreos in a plastic bag and crush them with a rolling pin. Then add them to a bowl with cream cheese and mix with a spoon.
• For peppermint flavor, add 1/2 teaspoon of peppermint extract. For vanilla flavor, add 1/2 teaspoon of vanilla extract.
• Freeze the balls to make them easier to dip and less likely to break off into your chocolate.  Keep the others frozen while working with a few at a time.
• Candy melts or melting wafers are ideal for dipping chocolates.  The chocolate is a little thinner and silkier, making the whole task easier.
• Choose either dark chocolate or white chocolate to work with at a time.  The melting wafers reheat well a couple of times, but it is better to heat them only as you need them.
• If topping with nuts or Oreo crumbs, do so right after coating with the warm chocolate. They set up fast.
• After decorating, place the whole baking sheet in the refrigerator to chill until set.
• Once set, store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

What are chocolate melting wafers?

Candy melts or melting wafers are little chocolate-flavored disks that substitute oil for cocoa butter. They offer a consistently even and perfectly silky texture for all your candy-making needs without tempering. They reheat several times and are much easier to use than chocolate chips. I like to use Ghirardelli wafers but Wilton’s work well too!

Decorating tips for Oreo Truffles

• Crush a couple of Oreos for sprinkling on the top. As soon as the ball is dipped and placed on the parchment paper, sprinkle with them.
• Keep the undipped balls in the freezer as you work with just 2-3 frozen ones at a time.
• Drizzle melted chocolate over the tops of the dipped and set candies for an elegant touch.
• Finely chop some pecans or walnuts for sprinkling on the top.  Top as soon as they are dipped as the chocolate sets fast.
• Top with confetti sprinkles, nonpareils, jimmies, or sanding sugar.

More candies you will love!

Oreo Truffle Balls

Scrumptious Oreo Truffles are made easily with a food processor and dipped in melted white and dark chocolate.  For an extra special touch, drizzle with more chocolate or top with chopped nuts or crushed Oreos.

5 from 33 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Servings: 34 balls

Calories: 150kcal

Author: Beth Pierce

Ingredients

• 36 Oreo Cookies not double stuff
• 8 ounces cream cheese softened
• 16 ounces white or dark chocolate candy melts
• Toppings: chopped nuts crushed Oreos, melted white or dark chocolate (optional)

Instructions

• Crush the Oreos in a food processor until they are fine crumbs.  Add the cream cheese. Pulse several times to mix until it pulls together.
• Using your hands roll the mixture into 1-inch balls and place them on a parchment-covered baking sheet with space between the balls.  Place the baking sheet in the freezer for about an hour.
• Melt the candy melts according to package instructions, and using a fork, carefully dip the Oreo balls into the chocolate.  Tap gently to remove the excess chocolate, and using a shish kebob stick or chopstick, gently scooch the ball onto the parchment paper.  Work with either white or dark melted chocolate at a time.  If adding crushed Oreos or nuts, do so right after dipping the ball in chocolate.
• Place them in the refrigerator until set.  Once set, they can be transferred to an airtight container and stored in the refrigerator.

Video

Notes

• Do not use double-stuff Oreos.
• Use full-fat cream cheese.
• If you do not have a food processor, put the Oreos in a plastic bag and crush them with a rolling pin. Then add them to a bowl with cream cheese and mix with a spoon.
• For peppermint flavor, add 1/2 teaspoon of peppermint extract. For vanilla flavor, add 1/2 teaspoon of vanilla extract.
• Freeze the balls to make them easier to dip and less likely to break off into your chocolate.  Keep the others frozen while working with a few at a time.
• Candy melts or melting wafers are ideal for dipping chocolates.  The chocolate is a little thinner and silkier, making the whole task easier.
• Choose either dark chocolate or white chocolate to work with at a time.  The melting wafers reheat well a couple of times, but it is better to heat them only as you need them.
• If topping with nuts or Oreo crumbs, do so right after coating with the warm chocolate. They set up fast.
• After decorating, place the whole baking sheet in the refrigerator to chill until set.
• Once set, store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months.

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 90IU | Calcium: 12mg | Iron: 2mg

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