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These no bake Oreo Truffles have a sweet outer chocolate shell that surrounds a decadent, chocolate Oreo filling- and only 4 ingredients needed!
I am definitely not a baker by nature, so I appreciate any dessert recipe that has the words “no bake” in front of it. And as you can see by the crazy zig-zag lines on top of these truffles, I’m not very crafty either. So basically, if I can make these oreo truffles look pretty, you can make these look prettier.
Is it bad that I make an entire batch just for me and my husband? I tried to freeze some of them to keep us from devouring the entire batch at once, but then I realize that I love eating these frozen. (I’m a weirdo though so I’m probably alone on that.)
I have tried to get fancy with these in the past and in doing some, had some serious fails, mainly when it comes to coloring the white chocolate. It’s doable, but there are some rules to follow when doing this.
Coloring Melted Chocolate:
- Don’t allow any moisture to come in contact with the chocolate, this will cause it to seize when it’s melted. This includes using wet utensils to stir, etc.
- When coloring the chocolate, use oil based food coloring, as adding water based food coloring causes the chocolate to seize.
- Don’t melt the chocolate too quickly, low and slow is best
- Using melting chocolate as opposed to chocolate chips creates a smoother consistency.
PSST: If you are making these for the holidays, here’s my new post on that:
These no bake Oreo Truffles have a sweet outer chocolate shell that surrounds a decadent, chocolate Oreo filling- and you only need 4 ingredients!
- 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
- 8 oz. cream cheese, softened
- 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
- 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)
Place the Oreos in a food processor and blend until fine crumbs are formed.
Mix in the cream cheese until a sticky dough has formed.
Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
Place the white melting chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.
Cover a baking sheet with wax paper. Remove 1-2 Oreo balls from the freezer at a time. Drop them into the chocolate and roll them around carefully with a fork.
There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set it on top of the wax paper.
The chocolate sets pretty quickly from there. Once you've dipped them all, refrigerate for at least 10 minutes to set.
Melt the semi-sweet chocolate in a small bowl in the microwave, 30 seconds at a time.
Dip a fork into the melted chocolate and drizzle it over the Oreo balls. You may make a mess, but that’s part of the fun!
You can also top them with sprinkles or Oreo crumbs right after they’ve been dipped.
These stay fresh for up to 5 days in the fridge, or for up to 3 months in the freezer.