So easy and super decadent, these Chocolate Oreo Truffles are a hit year-round!
I come from a long line of serious chocolate lovers. Dark chocolate, white chocolate, milk chocolate, death by chocolate, double chocolate, boozy chocolate (!!!), we eat it all. In fact, one my favorite ways to catch up with my family is by hosting a chocolate party where we just talk (loudly), drink wine (lots and lots), and eat chocolate all evening long.
What can I say…? We’re cuckoo for chocolate!
Question for you: What’s your favorite variety of chocolate? Or are you like me and ♡♡♡ them all? <— There’s no wrong answer 😉
I grew up making these chocolate oreo truffles with my mom and brother anytime we wanted to “make candy”, and I still whip them up quite often. Simple, sinfully decadent, and super chocolatey – these truffles have it all.
Now. I’ll be the first to admit this recipe is nothing revolutionary. If you google Oreo balls/Oreo truffles, I’m sure 3 ba-jillion results will likely load. But you know.. this is my blog 😉 So the recipe my mom gave to me on the back of an index card gets a spot in the archives. I’m a sentimental boss lady like that.
To make these Chocolate Oreo Truffles you’ll need: chocolate, oreos, cream cheese, salt, and oil (vegetable or coconut). That’s it! You’ll crush the oreos first (use a blender or food processor to do this), add in the cream cheese, and blend until smooth. When that’s done simply roll the Oreo/Cream cheese mix into balls and pop them into the freezer for a few minutes. Once they’re solid, it’s time to dip them in chocolate This is my favorite part, for sure.
P.S. You can use a fork to dip them (place the truffle on the fork and quickly dunk, allowing any excess chocolate to drip back into the bowl) or stick them on a pop stick like I did and bathe them that way. Both work!
Once the truffles are dipped you’ll need to let them “set”. This can be done by popping them in the fridge (or freezer) for about 20 minutes. Also, because these truffles contain cream cheese, I recommend keeping them in the fridge until serving.
Chocolate Oreo Truffles are so easy to make and always a hit!
- 43 Oreo cookies (Regular Variety)
- 1 (8 ounce) package cream cheese, very soft (use full-fat for the best tasting results)
- 1/2 teaspoon vanilla extract (optional, but I love the flavor it adds)
- 1/8 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 3 teaspoons coconut oil or vegetable oil
- Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
- Place the Oreo cookies in the body of a blender OR in the body of a food processor; pulse until the cookies are finely ground and no large chunks of cookie remain. Use a measuring cup to remove 1/3 cup of the cookies crumbs; set aside for later use. To the remaining cookie crumbs add in the cream cheese, vanilla, and salt; pulse until the mixture is completely smooth.
- Scoop the mixture into 1" balls (using a cookie scoop really helps here). Place the cookie balls on the prepared pan and transfer the sheet to the freezer. Freeze for at least 1 hour and up to 24 hours (covered).
- Once the truffles have been sufficiently chilled, combine the chocolate chips and oil in a medium-sized microwave-safe bowl. Microwave on low-heat, in 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Be sure to keep an eye here since burning chocolate is easy to do!
- Quickly dunk each truffle into the melted chocolate and use a fork to move it around so it's evenly coated. Use a fork to remove, allowing any excess chocolate to drip back in the bowl. Place back on the prepared baking sheet and immediately sprinkle with the extra cookie crumbs; repeat with all of the remaining truffles. Refrigerate until set before serving; about 20 minutes should do it. Store the truffles in an airtight container, in the fridge, for up to 7 days.
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