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A simple but favorite treat, these Oreo Truffles are made with just five (that’s right, five!) ingredients!
Sprinkled with cookie crumbs and coated in dark and white chocolate shells, these sweet treats take only minutes to make and are a great crowd pleaser!
How to Make Oreo Truffles
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5 Ingredient Oreo Truffles
Do you have a dessert guilty pleasure? As a baker, I confess that I often take at least a little bit of pride in the amount of time that I spend developing and making my recipes.
Which is why these Oreo Truffles are something of a guilty pleasure for me, because there’s approximately ten minutes of work involved in making them, and that’s it.
My sister has been making these Oreo Truffles for years, and somehow I didn’t realize how quickly and easily they could be made until just recently, but they’ve definitely become a fast favorite, and a serious dessert guilty pleasure (just like my 10 minute edible cookie dough!).
How do you Make Oreo Truffles?
The base of these Oreo truffles is… you guessed it Oreos (and cream cheese). I add a splash of vanilla extract for just a touch of extra flavor.
You’ll mix it all together, roll it into balls, and then chill them before covering in chocolate.
A few notes on the chocolate that I hope you’ll find helpful: I played with a few different kinds of chocolate when working on perfecting this recipe.
I tried melted chocolate chips and two different brands of melting wafers. Hands down, the easiest chocolate to use was the Ghirardelli brand melting wafers (they were also the most expensive… of course), which coated the Oreo truffles smoothly and hardened quickly. They were also the least messy.
Feel free to use whichever you prefer, but this is my go-to melting chocolate these days, and also what I used for my favorite buckeye recipe (you can see how smoothly they are coated, too).
Tips for Making Oreo Truffles
Another tip that I wanted to mention is to not keep your truffles in the freezer too long before dipping them in chocolate.
15 minutes seems to be just the right amount of time; the Oreo truffles are chilled enough that they are firm and don’t fall apart when you dip them, but if you let them freeze solid then I’ve found that they tend to cause cracks in the chocolate as it hardens.
Not the end of the world, but definitely worth noting if you want smooth Oreo truffles!
Oreo Truffles are made with just five. A fudgy chocolate filling with cookie crumbs and white chocolate shells!
- 36 Oreo cookies
- 8 oz cream cheese softened
- 1/2 teaspoon vanilla extract
- 1 cup dark chocolate melting wafers
- 1 cup white chocolate melting wafers
Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese. Add vanilla extract and stir all ingredients until well-combined.
Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
Place in freezer and chill for 15 minutes.
Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
Retrieve your Oreo balls from the freezer and dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator.
*My preferred technique for covering the Oreo truffles in chocolate is to balance the truffle on the width of a butter-knife blade, use a spoon to ladle chocolate evenly over the tops and sides, and then use another knife to slide the truffle back onto the wax paper.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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