I’m writing this post because I want to make sure every person that has ever stepped foot in a kitchen knows just how simple making Oreo truffles is. Three ingredients. THREE!! And that’s if you can actually stop yourself from eating all the Oreo “dough” before you coat it in chocolate.
Give this easy recipe a try and I promise you will not be disappointed. It’s hard to believe that so much deliciousness can be packed in such a tiny truffle. But in the words of K, “Whoa. These are amazing. Can you please make more?”
(Makes 50 1-inch balls)
1 8-oz package cream cheese
2 cups milk chocolate, melted
various sprinkles or more melted chocolate of your choice, for decorating
In a food processor, finely crush the Oreos. Cut the cream cheese into 4-5 pieces, and add to the food processor. Pulse the mixture until a dough forms. Roll small pieces of dough into 1-inch balls. Allow to freeze for at least 10 minutes in your freezer.
While the truffles are in the freezer, melt your milk chocolate*. Dip each truffle in the chocolate, making sure that every part is covered. I like to dip the truffles into the chocolate with a fork, and then tap the fork against the bowl a few times to ensure that any excess chocolate is removed. Decorate however you’d like!
Keep the chocolate covered Oreo truffles on a lined baking dish and let them harden in the refrigerator for at least 30 minutes.
*I highly recommend using milk chocolate, as it is much easier to work with than white chocolate. If you prefer to work with white chocolate, I recommend using Wilton candy melts instead.
– truffle on,