OREO TRUFFLES DESSERT RECIPE: OREO BALLS

Today we’re bringing you another one of my favorite recipes, Oreo truffles, also known as Oreo balls. It’s a classic and it’s always a hit whenever I bring them to a party.

They’re a must have dessert recipe to keep in your back pocket.

WHAT MAKES THIS ONE A KEEPER

I have made these little beauties countless times and am always asked for the recipe afterwards. People think they are from the local bakery, it’s a compliment I’ll happily accept any day.

You simply crush some Oreos, mix them with cream cheese, roll them into balls and dip in chocolate. There’s nothing for it.

It’s an absolute crowd pleaser recipe, perfect for entertaining and holidays. They take next to no effort and look like you spent hours preparing them.

WHAT TO KNOW BEFORE YOU START

• DO NOT USE DOUBLE STUFF OREOS. This recipe calls for regular Oreos ONLY. Trust me here. The additional cream in Double Stuff Oreos will make the mixture excessively sweet and incredibly greasy. The mixture will be sticky and challenging to roll into balls, they’ll likely lose their shape.
• SOFTEN YOUR CREAM CHEESE. Leaving the cream cheese at room temp for at least 30-45 minutes before making these truffles ensures there are no lumps left behind when mixing with the Oreo crumbs.
• FREEZE BEFORE YOU DIP. Freezing the Oreo balls ensures they’ll be nice and firm before dipping into warm melted chocolate. Skip this step and they’ll likely disintegrate in the chocolate.

WHY YOU’LL LOVE THIS RECIPE

These little bite size gems melt in your mouth. The first bite reveals the hard and snappy exterior followed by a dense and fudgy center.

Not at all dry or crumbly, they’re incredibly moreish, you’ll struggle to stop at one.

WHAT YOU NEED

Only three ingredients are needed for this easy to follow Oreo Truffles recipe, Oreos, cream cheese and chocolate. That’s it.

There’s no oven involved either. You’ll be in and out of the kitchen before you know it.

Total time: One hour, including 15 minutes of mixing, 15 minutes refrigeration time, 20 minutes freezer time, and 10-15 minutes to dip and set. This is a really easy recipe with hardly any active work, mostly waiting.

INGREDIENTS YOU’LL NEED

OREO COOKIES – ONE 15 OZ. PACKAGE

• Use regular size, regular flavor Oreo cookies, the filling is critical, since this is what binds the cookies together along with the cream cheese. Generic brand chocolate sandwich cookies are OK.

CREAM CHEESE – ONE 8 OZ. BLOCK

• Use full-fat cream cheese, either Philadelphia brand or a generic brand, in BLOCK form. The air and water added to “whipped” cream cheese in the plastic tubs will result in a runnier truffle dough.

ALMOND BARK OR CHOCOLATE FOR DIPPING

• Any good quality chocolate will do, but almond bark is the easiest to melt and work with, and it also sets faster, which is nice. It does NOT need to be tempered. You can buy almond bark in the baking section of your grocery store, usually right next to the bagged chocolate chips. Either white or chocolate bark will work, and a typical 24 oz. bag will be plenty. Ghirardelli makes a line of chocolate/almond melting wafers which work great. Wilton makes a product called Candy Melts which come in an array of colors and flavors, these will work well for the dip too. Real chocolate takes a little more time and attention to get perfectly melted and lump-free, but can be used if you have some lying around.

EQUIPMENT THAT MAKES THIS EASIER

• Gallon sized freezer bag
• Fork
• Cookie scoop (optional, but they’re handy and make the balls nice and uniform)
• Fork to hold cookies in dipping phase
• Parchment lined baking sheet
• Freezer 🙂

A food processor makes this recipe so much easier, although you can always crush them in a large zip-top bag, and I’ll explain in a moment. A jelly roll pan is ideal, though a regular baking sheet works, too.

Line it with parchment to make removal and cleanup easier.

Chocolate dipping forks or dipping tools help keep things much cleaner than using a regular dinner fork. The tines catch and chocolate builds up which means your truffles will be uncoated on one side.

I bought a dipping tool set for less than $10 and it was worth every penny!

HOW TO MAKE OREO TRUFFLES

STEP 1: CRUSH THE OREOS

Add an entire package of Oreos to the bowl of a small food processor and pulse until they resemble very fine crumbs, like wet sand.

You can also crush them manually, place them in a large zip-top bag, press them flat and tap them with the back of your fist or the side of a heavy pan until crushed. This is a LOT of work and will take longer.

They’re likely to be a little uneven/chunky, but it’s doable.

Set aside 2 Tablespoons of the crushed Oreos in a small bowl to save for garnishing your Oreos later.

STEP 2: MIX IN THE CREAM CHEESE

Add the crushed Oreos to the bowl of a handheld electric mixer. Add in the cream cheese and mix well until there are no more streaks of the cream cheese.

If you don’t have a hand mixer, mix them together with a sturdy spoon. The dough should be a bit on the sticky/dense side.

STEP 3: CHILL THE MIXTURE

Cover the bowl and chill for 10-15 minutes. Chilling helps make the dough a bit easier to handle (less sticky).

Don’t chill them for longer than 15 minutes as the mixture will get difficult to work with.

STEP 4: ROLL INTO BALLS

Using a spoon, scoop up and form balls slightly bigger than a dime. Place on parchment-lined baking sheet.

After you have rolled all the balls, put the baking sheet in the freezer for about twenty minutes. They need to be firm first for these to make the dipping process easier.

STEP 5: MELT THE CHOCOLATE

Place almond bark/melting chocolate in either a microwave-safe bowl or a bowl over a pot of simmering water (double boiler style). Either melt in microwave in 30 second intervals and stir until smooth OR melt over medium-low heat stirring frequently until smooth.

Once melted, set aside.

Mine took about 3-4 trips in the microwave for 30 seconds since I used a whole bag of almond bark.

STEP 6: DIP THE TRUFFLES

Remove truffle balls from freezer. Using a dipping or regular fork, dip balls into melted chocolate completely covering them.

Remove and allow the extra chocolate to drip off. Immediately sprinkle with extra Oreo crumbs if desired, and they will not stick once the chocolate begins to set.

Place on parchment-lined baking sheet. Repeat with remaining truffles.

STEP 7: SET AND SERVE

Place dipped Oreo truffles in refrigerator for about 10 minutes to allow chocolate to harden. Remove and serve.

HELPFUL TIPS

Freezing the Oreo truffle centers for about 20 minutes will help them hold together better when dipping them in chocolate. You’ll still want to work fast since they’ll soften up pretty quickly.

You can drizzle the truffles with chocolate for a fancier look. Let the base coat of chocolate on each truffle set first, then melt a couple of squares of chocolate, place in a sandwich bag, clip a small hole in the end of the bag and drizzle the truffles.

COMMON MISTAKES TO AVOID

Overheating the chocolate, which can cause the chocolate to seize. Be sure to check on it frequently while melting.

You want the chocolate to be warm and smooth, not chunky.

Making the truffle centers too big, as I learned this one the hard way. You don’t want a giant Oreo truffle that takes 2-3 bites to enjoy.

Not working fast enough, remember, those truffle centers won’t stay frozen forever. Only remove 6-8 from the freezer at a time and dip those first.

Tips and tricks:

• Resist using Double Stuf Oreos – it throws off the ratio of filling to cookies and they won’t hold together.
• Make sure cream cheese is nice and softened or it will be lumpy and not mix evenly with Oreos.
• Follow directions – freeze balls for 20 minutes. This is so balls will hold together when dipped. Trust me, they will fall apart if you don’t do this.
• Keep truffles on the smaller side. They should be one-bite treats and it keeps the chocolate to truffle ratio just right.
• When decorating with chocolate, cut a very, very, very small hole in plastic bag or the chocolate will pour out uncontrollably.

UPGRADES WORTH TRYING

• Add a drop of peppermint or orange extract to the chocolate as it melts. This is my favorite addition – the extra kick of flavor takes them to another level.
• Try white chocolate – it’s great with mint Oreos or Birthday Cake Oreos.
• Drizzle with dark chocolate – use a plastic bag and cut a teeny tiny hole in a corner and drizzle dark chocolate over the top.
• Add flaky salt – try a sprinkle of coarse, flaky salt on top of truffles while chocolate is still wet. Salt really brings out the sweetness.
• Color white almond bark – try adding some red or green food coloring to the white almond bark for a festive treat. NOTE: make sure food coloring is oil-based – water-based food coloring will cause the almond bark to seize.

VARIATIONS AND SUBSTITUTIONS

Get creative and make them your own, try different Oreos, different chocolates, alternating colors and flavors of chocolate or contrasting drizzles! The sky’s the limit here friends!

PEPPERMINT OREO TRUFFLES – these are made with Peppermint Oreos (which you can only get during the holidays), dipped in melted white chocolate, and then rolled in crushed candy canes while the chocolate is still wet. Great for your Christmas cookie swap!

GOLDEN OREO TRUFFLES – made with Golden Oreos and white chocolate these taste like little bites of vanilla cheesecake.

DOUBLE CHOCOLATE OREO TRUFFLES – take them over the edge with a coating of dark chocolate – the bitterness of the dark chocolate complements the sweet filling perfectly. Definitely for grown-ups.

SERVING IDEAS

• Perfect for parties – make a giant pan and leave out with cocktail picks.
• Serve in a beautiful dish at your next cookie exchange – these cute little bites are always a big hit!
• Gift in a small bag – tie with pretty ribbon and share with friends and co-workers. They’re perfect to brighten someone’s lunch hour.
• Eat immediately – straight out of the fridge and straight into your belly.

Oreo truffles don’t call for any kind of accompaniment, but they’re delicious on a dessert board along with some other easy-to-grab treats like caramels, chocolate-dipped pretzels, or mini brownies.

STORAGE, MAKE-AHEAD, AND LEFTOVERS

Oreo truffles keep for 2 weeks in an airtight container in the refrigerator. You can make them in advance and let them chill overnight, as this helps the texture of the truffles, plus, it lets the flavors meld together.

MAKE-AHEAD OPTIONS

• Mix together Oreos and cream cheese up to 2 days in advance and store covered in the refrigerator.
• Form the mixture into balls and freeze up to 1 week in advance. Freeze them in a single layer and store in an airtight container when solid.
• Remove from freezer and dip in chocolate on the day of or day before serving.

Can I freeze Oreo truffles?

Yes! Follow the same instructions above, except, freeze truffles after dipping them.

Freeze them for about an hour on a baking sheet and store in an airtight container or bag for up to 3 months. Thaw in the refrigerator overnight.

Don’t thaw at room temperature or they’ll start to sweat.

FREQUENTLY ASKED QUESTIONS

CAN I USE DOUBLE STUF OREOS?

For best results, make these Oreo truffles with original Oreos. The balance of creme to cookies is just right.

Too much creme leads to a very soft mixture that’s a bit oily and won’t form as well. Plus, you want to taste both cookies and creme in each truffle.

Double stuf Oreos throw this balance out of whack.

MY CHOCOLATE IS GETTING CLUMPY AND THICK.

WHAT HAPPENED?

Chocolate may thicken or clump for a couple of possible reasons. It was heated too hot or it came into contact with water.

Either situation will cause chocolate to seize. If it’s starting to get thick, try stirring in a tsp. of vegetable shortening or coconut oil.

If it has completely seized and is stiff and grainy, it’s a lost cause. You’ll need to start over.

Are these easy to take to parties or events?

Definitely. Arrange them in mini cupcake papers for an extra-special presentation.

It makes them easier to grab and go. Otherwise, truffles will travel fine in a tin or cute little box (perfect for cookie exchanges) straight from the refrigerator.

Are Oreo truffles a good gift?

Yes! Pop them in a cute little tissue-lined gift box and you’ve got a super impressive hostess gift that took next-to-no effort.

DO I NEED A FOOD PROCESSOR TO CRUSH THE OREOS?

Nope! You can always place Oreos in a large, zip-top bag, seal tightly, and pound away with a rolling pin.

It’s more work, and the crumbs won’t be as consistent with larger pieces rather than more of a powder, but it works. Those larger chunks of Oreos won’t make your truffles taste any different – it’ll just give them a slightly more rustic feel.

WHY DO MY TRUFFLES FALL APART WHEN I DIP THEM?

Make sure you’ve chilled the Oreo truffles for 20 minutes. If they’re not cold and firm enough, they’ll fall apart once they’re introduced to the warm melted almond bark.

You should be able to take out 6-8 at a time to dip them. Leave the remaining truffles in the freezer until it’s time to coat them.

CAN I USE CHOCOLATE CHIPS INSTEAD OF ALMOND BARK?

Candy melts or almond bark are ideal because they’ve been created to melt and set beautifully. Chocolate chips don’t melt as smoothly because they’re formulated to maintain their shape when exposed to heat.

Chocolate chips are much thicker when melted. If you want to use chocolate chips, I’d add a touch of coconut oil or veggie shortening to help thin out the chocolate.

You could also opt to use plain (non-chip) chocolate.

HOW FAR IN ADVANCE CAN I MAKE THESE?

These Oreo truffles last up to two weeks in the fridge or up to 3 months frozen. I’d recommend making them a day or two in advance of an event, as their flavor is best after sitting for a day.

RELATED RECIPES

Peppermint Oreo Truffles (the Christmas version), made with crushed candy canes and white chocolate.