These super easy Oreo Truffles only need 4 ingredients with no baking required! They can be made ahead of time and can even be frozen!
Be sure to try my No Bake Oreo Delight next!
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.
Making Oreo Truffles Ahead of Time:
- Oreo Truffles are a great make-ahead treat and can be made up to five days of time and can be stored in the refrigerator until ready to serve!
- If you end up serving these longer than five days from making them, flavor and aroma will likely not be quite as fresh
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.
- Leftover truffles can be frozen and can even be eaten right from the freezer!
- You can also freeze them and let them defrost in the refrigerator prior to serving. They may bead up a little bit when brought down to room temperature, but it’s not a catastrophe.
- These can be stored in the refrigerator for up to two weeks.
- I put about 4 drops of oil-based green food coloring into slowly melted white chocolate and stir until uniform in color.
- I also add sprinkles just after the Oreo Truffles have been dipped into the chocolate.
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- 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.
Dipping the Oreo Balls:
- Cover a baking sheet with wax paper. Remove Oreo balls from the freezer. 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.
Topping the truffles:
- 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.