Craving a sweet treat that’s both easy and incredibly delicious? Look no further than these Oreo truffle balls With only three ingredients: Oreo cookies, cream cheese, and a luxurious almond bark coating. These little balls pack a whole lot of flavor in every bite.
![Stack of Oreo truffle balls with bite missing from one ball.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/4-11-683x1024.jpg.webp)
What makes these Oreo truffles even more delightful is just how effortlessly they come together. Unlike traditional truffles, which can be quite finicky to create, these Oreo truffles require minimal effort and absolutely no baking. Simply crush the Oreo cookies, mix them with the creamy cream cheese, roll them into bite-sized balls, and dunk them in velvety chocolate. The result? A mouthwatering, rich, and decadent treat that tastes like it took hours to prepare but comes together in a fraction of the time. These truffles prove that sometimes, the simplest recipes yield the most extraordinary results, leaving you with a dessert that’s sure to impress.
![Stack of Oreo truffle balls on a plate.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/3-11-683x1024.jpg.webp)
Ingredients for Oreo Truffle Balls
- Oreo Cookies: The main ingredient which provides the truffle’s base. Do not remove the creamy center it adds flavor and texture.
- Cream Cheese: Binds the mixture and adds richness to the truffle filling.
- Almond Bark: To coat the truffles. You can use white or chocolate almond bark. I decided to use both!
![Ingredients displayed on counter.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/1-5-683x1024.jpg.webp)
Making the Oreo Truffle Balls
- Line a large baking sheet with parchment paper and set aside.
- Crush the Oreos into a fine crumb using a food processor. Do not remove the cream filling from the center of the cookies.
- Add the crushed Oreos and cream cheese to a large bowl and beat with an eclectic mixer until well combined.
![Collage showing four steps to make the truffles.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/6-9-683x1024.jpg.webp)
- Roll tablespoons of the mixture into balls and place them on the parchment-lined baking sheet.
- Freeze the truffle balls for 15 minutes or place them in the refrigerator overnight to firm up.
- Melt the almond barks in separate bowls according to the package instructions.
- One at a time, pip half of the truffle balls in the chocolate almond bark using a fork. Gently tap off the excess coating and place them back on the baking sheet.
![Collage showing four steps to make the truffles.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/7-4-683x1024.jpg.webp)
- Repeat the process with the remaining Oreo balls and the vanilla almond bark.
- Add the leftover almond barks to two small piping bags and drizzle over the truffles.
- Place the truffles in the refrigerator for 30 minutes to set, or allow the almond bark to set at room temperature.
![Collage showing four steps to make the truffles.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/8-1-683x1024.jpg.webp)
Variations and substitutions
Flavor variations – While classic Oreos are great, don’t hesitate to experiment with different Oreo flavors. Mint, golden, peanut butter, or even birthday cake Oreos can be used. In fact, I’ll be releasing some super cute Grinch truffles made from golden Oreos in a few weeks!
Change the coating – I prefer to use almond bark for coating truffles because it melts more easily and provides a smoother, even finish. However, if almond bark is unavailable, you can substitute it with chopped chocolate, chocolate chips, or candy melts. When using chocolate or candy melts, consider adding 1 teaspoon of vegetable shortening or a neutral-flavored oil per cup for optimal consistency.
Toppings – Get creative with the toppings. I used a chocolate drizzle on mine, but crushed Oreos or sprinkles are also great options. Get creative and customize the toppings based on the occasion or holiday you are preparing them for. Adding toppings can also help to hide any imperfections in the truffle coating.
Gluten-free – Use gluten-free Oreos instead of regular Oreos to make these gluten-free. Just be sure the cream cheese and coating you use are also gluten-free. Both the Philadelphia cream cheese and Great Value almond barks I used were gluten-free, making it an easy swap.
![Rows of Oreo truffle balls in paper cups.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/2-11-683x1024.jpg.webp)
Tips for success
- Room temperature cream cheese – Ensure your cream cheese is at room temperature. It will mix more smoothly with the crushed Oreos, resulting in a creamy and consistent truffle filling.
- Use regular Oreos – Use regular Oreos for this recipe; avoid using double-stuffed or Oreo thins. These variations can add too much or too little cream to the mixture, resulting in a mushy or dry truffle filling.
- Don’t remove the Oreo cream – Leave the cream filling in the Oreo cookies. It adds flavor and helps bind the mixture together.
- Thoroughly crush the Oreos – Crush the Oreos into fine crumbs to ensure even distribution in the truffle mixture. A food processor or a sealed plastic bag and a rolling pin work well for this.
- Chill the mixture – If the crushed Oreos and cream cheese mixture is too soft to roll into balls, refrigerate the mixture for at least 15 minutes. This makes it easier to roll and prevents them from becoming too sticky.
- Freeze the truffles – Freeze the rolled truffle balls for at least 30 minutes before dipping them in the chocolate coating. This step ensures the truffles hold their shape and don’t crumble when coated in chocolate.
- Dip with Care: When coating the truffle balls, use a fork or a dipping tool to submerge them in the melted coating. Use a spoon to scoop chocolate over the top for an even coating. Finally, tap your hand rather than the fork to shake off any excess coating. This method is much gentler and will help the truffle keep its shape and not disintegrate. I learned this tip from Handle the Heat.
![Oreo truffle ball with a bite missing sitting on a stack of Oreo cookies.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/5-10-683x1024.jpg.webp)
Storage
Store in an airtight container in the refrigerator for up to two weeks.
The truffles can be frozen for up to three months. Allow the truffles to thaw in the refrigerator before enjoying.
Oreo Truffle Balls FAQs
Chill the Truffle Mixture – After rolling the truffle balls, place them in the freezer for at least 30 minutes or in the refrigerator overnight. This will firm up the mixture, making it less likely to break apart when dipped.
Use the Right Tool – When coating the truffle balls, use a fork, a dipping tool, or a skewer to handle them. This allows you to submerge them in the chocolate coating without using your hands.
Gentle Coating – Dip the truffle ball into the melted chocolate, ensuring it’s fully coated. Use a spoon to drizzle more chocolate over the top, if needed. Avoid pressing too hard on the truffle while dipping.
Tap Off Excess – To remove excess coating, tap your hand holding the fork gently instead of tapping the fork itself. This reduces the chances of the truffle breaking apart.
Work Quickly – Dip each truffle ball one at a time and promptly add any toppings while the coating is still wet. The chocolate hardens quickly, so working efficiently is essential.
Refrigerate After Coating – Place the coated truffle balls back in the refrigerator or freezer to set the chocolate coating. This helps ensure that they hold their shape.
You can easily crush Oreos for the truffle mixture by using a food processor for a quick and efficient method. Alternatively, place the Oreos in a sealed plastic bag and use a rolling pin to gently crush them into fine crumbs, achieving the desired texture for your truffle filling.
Love chocolate desserts?
Check out these great recipes.
![Stack of Oreo truffle balls with bite missing from one ball.](https://semihomemadekitchen.com/wp-content/uploads/2023/09/Oreo-Truffle-Featured-Image-300x300.jpg.webp)
Oreo Truffle Balls
Ingredients
- 1 (14.3 ounce) package of Oreo cookies not Thins or Double Stuffed
- 1 (8 ounce) brick of cream cheese room temperature
- ½ pound vanilla almond bark
- ½ pound chocolate almond bark
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Crush the Oreos into a fine crumb using a food processor. Do not remove the cream filling from the center of the cookies.
- Add the crushed Oreos and cream cheese to a large bowl and beat with an eclectic mixer until well combined.
- Roll tablespoons of the mixture into balls and place them on the parchment-lined baking sheet.
- Freeze the truffle balls for 15 minutes or place them in the refrigerator overnight to firm up.
- Melt the almond barks in separate bowls according to the package instructions.
- One at a time, pip half of the truffle balls in the vanilla almond bark using a fork. Gently tap off the excess coating and place them back on the baking sheet.
- Repeat the process with the remaining Oreo balls and the chocolate almond bark.
- Add the leftover almond barks to two small piping bags and drizzle over the truffles.
- Place the truffles in the refrigerator for 30 minutes to set, or allow the almond bark to set at room temperature.
Notes
- Store in an airtight container in the refrigerator for up to two weeks.
- The truffles can be frozen for up to three months. Allow the truffles to thaw in the refrigerator before enjoying.
- Use full-fat brick-style cream cheese for the richest, creamiest texture.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
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literally laurie
Wednesday 18th of October 2023
Definitely on my party list!