Print

How to Make Oreo Balls (Truffles) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

Delicious and easy-to-make Oreo Balls, also known as Oreo Truffles, combine crushed Oreo cookies with creamy cream cheese, then coated in melted chocolate. These bite-sized treats are perfect for parties, holidays, or anytime you want a rich, chocolatey dessert without baking.

Ingredients

Oreo Ball Mixture

  • 36 (14.3 oz / 405 g) regular Oreo cookies (not Double-Stuf)
  • 8 ounces (226 g) full-fat brick cream cheese, softened to room temperature

Chocolate Coating

  • 12 ounces (339 g) semi-sweet or white chocolate, coarsely chopped
  • 1/2 teaspoon vegetable oil or coconut oil

Optional Garnishes

  • Sprinkles
  • Oreo crumbs
  • Additional melted chocolate

Instructions

  1. Make the Oreo truffle filling: Place the whole Oreo cookies into a food processor or blender and pulse until they become fine crumbs.
  2. Combine Oreo crumbs and cream cheese: Using a hand-held or stand mixer with a paddle attachment, or the food processor if large enough, beat the Oreo crumbs with the softened cream cheese until fully combined into a smooth mixture.
  3. Form Oreo balls: Scoop about 1 tablespoon (18-22 g) of the mixture per ball and roll it into a smooth sphere using your hands. If the mixture is too sticky, refrigerate for 15 minutes before rolling. Place the balls on baking sheets or plates lined with parchment paper. Cover and refrigerate for at least 1 hour or up to 3 days. If short on time, freeze the balls for 30 minutes then proceed.
  4. Melt the chocolate: Place chopped chocolate and vegetable or coconut oil in a microwave-safe glass bowl or measuring cup. Melt in 20-second increments in the microwave, stirring between each, until smooth and fully melted. Alternatively, melt the chocolate in a double boiler over simmering water. Let the melted chocolate cool for 5 minutes to avoid melting the Oreo balls when dipping.
  5. Coat the Oreo balls: Dip one Oreo ball at a time into the melted chocolate, swirling to fully coat. Lift out using a fork or candy dipping tool, gently tap off excess chocolate on the side of the bowl, then transfer the coated ball onto a lined plate or baking sheet. Use a toothpick or turn the dipping tool upside down to release the ball without breaking the coating.
  6. Add optional garnishes: While the chocolate coating is still wet, sprinkle with sprinkles or Oreo crumbs if desired. You can also drizzle additional melted chocolate over the balls for decoration.
  7. Chill to set: Refrigerate the coated Oreo balls for at least 1 hour until the chocolate is firm. Store the finished truffles in an airtight container in the refrigerator, layered between parchment or wax paper, for up to 2 weeks.

Notes

  • If the mixture is too sticky to roll, chilling it for 15 minutes helps firm it up.
  • Use full-fat cream cheese for the best texture and flavor.
  • Melting chocolate with oil helps achieve a smooth, shiny coating.
  • Do not freeze the Oreo balls longer than 30 minutes without transferring to the refrigerator to maintain texture.
  • Store the finished truffles refrigerated to keep the chocolate coating intact.

Find it online: https://bitezly.com/how-to-make-oreo-balls-truffles-recipe/