12/10

Easy Chocolate (Oreo) Truffles

Celebrate, Cookies, Desserts, Food, Happy Holidays, Sweet
By Emma Chapman

Oreo Truffles via A Beautiful Mess Oreo truffles are one of my all time favorite things to make during the holidays. I was introduced to these about ten years ago when a friend of mine, Nathan, made me a batch as a holiday gift. At the time, I lived at home with my parents, and my mom and I fell deeply in love with these.

My mom appreciates sweets almost as much as me. Almost. Must be genetics. 🙂

Easy oreo trufflesI believe he called them something different though. Reindeer tracks? Reindeer droppings? Something appetizing like that. 🙂

Whatever the name, these are too delicious and way too easy to make. No baking required. I highly recommend making these to gift to friends or coworkers because they are highly addictive and made out of basically nothing but sugar and cream. So… you’ve been warned.

How to make oreo truffles Easy Chocolate (Oreo) Truffles, makes about two dozen.

28-30 Oreo cookies, or other chocolate cookies a similar size
8 oz. softened cream cheese
12 oz. dark chocolate chips
4-6 oz. white chocolate chips (optional)
2-3 tablespoons crushed peppermints or candy canes
assorted holiday sprinkles or whatever you find in your pantry

First, crush the cookies. I like to use a food processor to do this. It makes it way faster. Then mix in the softened cream cheese with the crushed cookies.

How to make oreo truffles Press the batter into small balls and place on plates or a cutting board lined with parchment or wax paper. Pop these in the freezer for 15-20 minutes.

Melt the dark chocolate in a double boiler or in the microwave. I melted mine in a microwave in a heat proof bowl on high for 30 seconds. Then I removed it and gave it a stir. Then back in the microwave on high for another 30 seconds, and so on until it was fully melted. This helps it not to get too hot and get those overly cooked crusty bits that can sometimes form.

How to make oreo trufflesUse a fork to dip the chilled balls (giggle—sorry, I have no class) in the melted chocolate. Gently tap the fork on the side of the bowl with the truffle on the end to remove excess chocolate. Place back on the lined plate. Immediately cover with sprinkles or crushed peppermints.

Easy oreo truffles I also melted some white chocolate to get those splattered looking truffles. This is optional. You have to dirty yet another dish. But I think they look really cute, and you’re already making quite a mess, so why not? That’s my motto. 

These will set on their own, but to speed up the process just pop them in the freezer again.

Oreo Truffles via A Beautiful MessPlace these in mini baking cups for a professional presentation. If you can find a pretty decorative box, you could totally put these inside and look like a genius. So, do that. Keep in mind these are made with chocolate and cream cheese, so they should be stored in the refrigerator when not being served/eaten.

Make these for someone with a sweet tooth in your life. Eat a few yourself first. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

5 from 1 vote
Print

Easy Chocolate (Oreo) Truffles

Servings 24

Ingredients

  • 28-30 Oreo cookies or other chocolate cookies a similar size
  • 8 oz. softened cream cheese
  • 12 oz. dark chocolate chips
  • 4-6 oz. white chocolate chips optional
  • 2-3 tablespoons crushed peppermints or candy canes
  • assorted holiday sprinkles or whatever you find in your pantry

Instructions

  1. First, crush the cookies. I like to use a food processor to do this. It makes it way faster. Then mix in the softened cream cheese with the crushed cookies.
  2. Press the batter into small balls and place on plates or a cutting board lined with parchment or wax paper. Pop these in the freezer for 15-20 minutes.
  3. Melt the dark chocolate in a double boiler or in the microwave. I melted mine in a microwave in a heat proof bowl on high for 30 seconds. Then I removed it and gave it a stir. Then back in the microwave on high for another 30 seconds, and so on until it was fully melted. This helps it not to get too hot and get those overly cooked crusty bits that can sometimes form.
  4. Use a fork to dip the chilled balls (giggle—sorry, I have no class) in the melted chocolate. Gently tap the fork on the side of the bowl with the truffle on the end to remove excess chocolate. Place back on the lined plate. Immediately cover with sprinkles or crushed peppermints. These will set on their own, but to speed up the process just pop them in the freezer again.

79 Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.