Thursday, March 18, 2010

Oreo Truffle Balls

Yummy note: A few years ago I first had these at a friend's house and was amazed by a few things.. one-how darn addicting they were, two-what a rich and chocolaty treat it is, and three-how EASY they are to make! Another nice thing about this recipe is that you can easily switch out different cookies if you are not found of Oreos. I've made them with nutter butter cookies in the past and they turned out really great, too.

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. of White or Semi-Sweet Chocolate, (preferably the bark,meting chocolate works best)

Crush cookies until finely crushed.
Mix cookie crumbs and the cream cheese until well blended. I just did this all in my food processor; I crushed the cookies and then added the cream cheese and pulsed until mixed thoroughly. Then shape into about 1-inch or 2-inch balls. Makes about 40 truffle balls.

Place the truffle balls in the freezer for a little bit to set their shape. It is kind of hard to dip the truffles if they get too warm or soft. You will get a mess if you wait too long. So the best bet is to keep the truffle balls refrigerated or frozen before dipping. Melt chocolate and then dip the balls in melted chocolate. Place on a waxed paper-covered baking sheet. Decorate truffles as you wish. You may sprinkle with some more cookie crumbs or decorating sprinkles on top. Or melt some colored chocolate and drizzle across.

Tip: I use a plastic fork that is broken apart so that I have an easier way to fish the truffle balls out of the chocolate without a really big mess.

Refrigerate for about an hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.


  1. Also, another variation is to use different flavors of Oreos as well! I used the mint flavor for St. Patty's day this week and it was a hit!

  2. Love the broken fork tip! I always hated doing that part because of how messy they get.