3 Ingredient Oreo Truffle Balls
Easily Use Gluten-Free Oreos to make it Gluten Free!
Ingredients
- 1 package 14.3 oz Oreo cookies | original, not doublestuf
- 8 oz cream cheese softened
- 12 oz chocolate milk, dark, or white, melted
Instructions
- Crush the Oreos: Place the Oreo cookies in a food processor and pulse until they form fine crumbs. If you don't have a food processor, place the cookies in a ziploc bag and crush them with a rolling pin until finely crushed.
- Mix with Cream Cheese: In a large mixing bowl, combine the Oreo crumbs with softened cream cheese. Mix until well combined, forming a sticky dough.
- Shape the Truffles: Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Freeze: Refrigerate the Oreo balls for at least 15 minutes or until firm. This step helps them hold their shape during coating.
- Coat in Chocolate: Melt your choice of chocolate in a microwave-safe bowl or over a double boiler. Dip each chilled Oreo ball into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the truffle out and tap off the excess chocolate. Return the coated truffles to the parchment-lined baking sheet.
- Decorate (Optional): Before the chocolate sets, sprinkle the truffles with crushed Oreos, colorful sprinkles, or drizzle with contrasting chocolate for a decorative touch.
- Chill Again: Place the coated truffles in the refrigerator for another 15-30 minutes until the chocolate is set.