What types of Oreos are best to use for these Truffles?

Stick with the classic Oreos! You might be tempted to use the Double-Stuf; however, that extra filling will make the crumb mixture too greasy and wet and make it difficult to roll into a ball and set. Something to keep in mind is that some flavors have extra filling and weigh more. The regular and the Golden Oreos weigh the same, whereas the Mint Creme Oreos weigh more. I've only tested the regular Oreos (and double stuff).

What chocolate should I use?

The simple answer is one that you will enjoy! I used dark chocolate; however, white chocolate can be used, and it will be much sweeter.

Why does the chocolate harden before I finish?

The dipping chocolate needs to stay fluid as you dip it. If it starts to set and harden, you can microwave it for 10 seconds. Make sure you don't get the chocolate too hot; otherwise, it will actually make the Oreo balls start to fall apart!

How do I store the Oreo Truffles?

Because the Oreo Truffles contain cream cheese, they should be stored in an airtight container in the refrigerator until ready to serve.

Can the Oreo Truffles be frozen?

Yes! The Oreo Truffles can be frozen in an airtight container for up to 3 months (if they last that long). Thaw in the refrigerator overnight.

Oreo Truffles

Ingredients

Units Scale

36 Oreo cookies, regular
8–ounces cream cheese, block
10–ounces chocolate of choice
1 tablespoon coconut oil

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Instructions

Make the Oreo filling. Add the Oreos to a food processor and pulse until small crumbs form. If you do not have a food processor, place them in a plastic bag and crush them with a rolling pin. Please reserve a few crumbs to top the truffles (if this is your topping).

Cut the cream cheese into cubes and add to the food processor with the Oreo crumbs. Pulse until a ball forms and the cookies and cream cheese are thoroughly mixed. You could also use a hand or stand mixer for this step (but why make more dishes?)

Scoop: Using a 1-inch cookie scoop, portion out the filling and roll it into balls. Place them on a parchment-lined cookie sheet.

Freeze for at least 30 minutes.

Melt the chocolate. Place the chocolate chips and coconut oil in a heat-safe bowl. Place the bowl over a small pot with 1 to 2 inches of simmering water. Melt the chocolate, stirring frequently. Alternatively, you can melt the chocolate in the microwave, stirring every 10-15 seconds to make sure the chocolate is melting evenly. In the microwave in 30-second increments or a double boiler, stir until smooth.

Dip: Remove the truffles from the freezer. Use a fork to dip them in the melted chocolate. Gently tap the fork on the side of the bowl with the truffle to remove any excess chocolate. Place the truffles back on the lined cookie sheet. If you’re adding a topping, please add it, as the chocolate will start to set. Place them back in the freezer for 10 more minutes to help speed up the process.

Author: Amy's Nutrition Kitchen
Prep Time: 5
Cook Time: 25
Category: Desserts