Oreo Truffles are a sweet treat made with crushed Oreo cookies and cream cheese, coated in melted semisweet chocolate. Try my Cookie Dough Balls for another chocolate-coated bite-sized sweet treat.
Truffles are decadent bite-sized treats that will satisfy your chocolate craving or sweet tooth. There are a wide variety of flavors for dessert truffles. This truffle is made with an Oreo cookie and cream cheese center coated with semisweet chocolate. Then, some crushed Oreos are added on top. They are made with just four simple ingredients and will last up to two weeks in the refrigerator.
Cookies: I had a family-sized package of regular Oreo cookies. I used 39 cookies for the center filling and then reserved 3 cookies to crumble for the topping.
Cream Cheese: Be sure the cream cheese is at room temperature before adding it to the food processor.
Chocolate: I used semisweet chocolate chips for half of the truffles and then white chocolate chips for the other half of the treats. You can stick to one kind of chocolate for all of the truffles or make some of each, like I did.
Oil: Mixing vegetable oil with chocolate helps the chocolate melt more smoothly.
Variations of Oreo Truffles
You can create a variety of different designs using melted semi-sweet chocolate, melted white chocolate, and crushed Oreos. We used a piping back with the tip cut off and drizzled more chocolate over ours. You can also use white chocolate for chocolate coating, using the same method above. You could also use white Oreos and white chocolate.
How to Store Oreo Truffles
Be sure to store the truffles in the refrigerator in an airtight container. This prevents the chocolate coating from getting too soft; plus, they taste best when cold! The truffles will last up to 2 weeks in the refrigerator. You can also freeze them in a freezer-safe container for up to 2 months. When ready to enjoy, let them thaw in the refrigerator overnight.
- 42 Oreo cookies*, divided
- 1 block (8 ounces) cream cheese, room temperature
- 3 cups (504 g) semisweet chocolate, or white chocolate
- 3 teaspoons vegetable oil
- Line a large baking sheet with parchment paper.
- Add 39 Oreos (stuffing and all) to a food processor and pulse until the cookies are ground down to a fine crumb (1-2 minutes). Reserve 3 cookies for topping.
- Add the cream cheese to the food processor and continue to pulse until the mixture is smooth (30 seconds to a minute).
- Scoop out the mixture and form into a 1-inch balls, placing each on the lined baking sheet. (I made 24 truffles.)
- Chill the balls in the refrigerator for 30-45 minutes (or until firm).
- When ready, add chocolate and oil to a microwave-safe bowl and heat in 20-second increments, stirring after each time, until the chocolate is melted and creamy. Let it sit for 2 to 2½ minutes to cool slightly before dipping.
- Remove the truffles from the refrigerator. (It's helpful to only remove a few at a time to prevent them from getting too soft.) Working one at a time, gently drop the truffle into the melted chocolate, making sure they are completely covered in chocolate.
- Using a fork, lift out the chocolate-covered oreo truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet. (You may need to reheat the chocolate to keep it a thin mixture.)
- Place in the refrigerator for about 30 minutes, or until the chocolate has set.
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