How To Make Oreo Balls (Truffles)
These easy Oreo balls are a delicious 3-ingredient chocolate treat for when you need a last-minute dessert. Choose your favorite flavor of Oreo cookies, combined with brick cream cheese, and dunked in chocolate. Keep plain or top with sprinkles, chocolate drizzle or crushed Oreos. This no-bake Oreo ball recipe is guaranteed to be hit no matter the occasion!
Servings: 35 truffles
Calories: 83kcal
Ingredients
- 36 14.3 ounces regular Oreo cookies 1 standard package
- 8 ounces full-fat brick cream cheese softened to room temperature
- 12.5 ounces semi-sweet, dark or white melting chocolate
- optional for garnish: Oreo crumbs, sprinkles, melted chocolate
Instructions
- Make the Oreo Filling: Place the Oreo cookies (the whole cookies with cream filling) in a food processor or blender. Pulse into fine crumbs, resembling sand. Reserve 1 Tablespoon crumbs for garnish. Set aside.
- Using a hand mixer or stand mixer, fitted with a paddle attachment, beat the Oreo crumbs with the softened cream cheese until combined– about 1 minute.(You can also use the food processor if it's large enough.) It will resemble a soft, slightly sticky dough.
- Scoop into Balls: Line a baking sheet or plate with parchment paper. Set aside. To keep in uniform size, using a cookie scoop or a Tablespoon, scoop the mixture, and using your hands, roll into a smooth ball. The mixture will be sticky, but you should still be able to roll it. Place the balls on the baking sheet. There will be about 35 balls. Cover and refrigerate for 30-45 minutes or freeze for 20 minutes.
- Melt the Chocolate: Place the chocolate into a microwave-safe bowl. Melt in 30-second increments in the microwave, stirring after each, until completely melted and smooth. It should be smooth after about 2 minutes. Let the warm chocolate slightly cool for 3-5 minutes before dipping Oreo balls.
- Coat the Oreo Balls: One Oreo ball at a time, gently dunk into the melted chocolate and carefully lift out using a fork or candy dipping tool. Tap gently to allow the excess chocolate drop off and place onto the baking sheet. If desired, top with Oreo crumbs or sprinkles while the chocolate is still wet. Or, if you have leftover melted chocolate, drizzle over the truffles.
- Refrigerate the Oreo balls for 15 minutes or until set before serving. Once the chocolate is set, store the truffles in an airtight container, layered with parchment paper to prevent them from sticking, for up to 1.5 weeks.
Video
Notes
- Make Ahead & Freezing Instructions: The Oreo balls can be prepared through step 3 and remain in the refrigerator for 2 days before coating with chocolate. The finished truffles can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Oreos: You can use any flavor of Oreos such as regular, Golden, Peanut Butter, etc. No matter the flavor, make sure it's the standard Oreo cookies (not double cream.)
- Cream Cheese: You want to use brick cream cheese, not the spreadable type.
- Chocolate: You can use semi-sweet, dark or white chocolate baking bars, melting wafers or chips. The chocolate can also be melted over a double boiler. Heat about an inch of water in a small pot, place chocolate in a glass or metal bowl, and rest it on top. (The water should just barely be simmering, and the bottom of the bowl should not be touching the water.) Stir until smooth and melted.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 42mg | Sugar: 7g | Vitamin A: 5IU | Calcium: 25mg | Iron: 1mg