Oreo Balls Truffles (Printable Version)

Creamy Oreo and cream cheese centers coated in rich chocolate for an easy, impressive no-bake dessert everyone loves.

# Ingredients:

→ Base Ingredients

01 - 36 regular Oreo cookies (405g), not Double-Stuf
02 - 226g full-fat brick cream cheese, softened to room temperature
03 - 339g semi-sweet or white chocolate, coarsely chopped
04 - 1/2 teaspoon vegetable oil or coconut oil

→ Optional Garnishes

05 - Sprinkles
06 - Oreo cookie crumbs
07 - Additional melted chocolate for drizzling

# Steps:

01 - Place the entire Oreo cookies (filling and cookie) in a food processor or blender. Pulse until they form a fine crumb.
02 - Using a hand-held or stand mixer fitted with a paddle attachment (or continue using the food processor if large enough), beat the Oreo crumbs with the softened cream cheese until thoroughly combined.
03 - Using a tablespoon, scoop out portions of the mixture (approximately 18-22g each) and roll between your palms to form balls. Place on parchment-lined baking sheets or plates. If the mixture is too sticky, refrigerate for 15 minutes before rolling.
04 - Cover and refrigerate the shaped balls for at least 1 hour and up to 3 days. For a quicker option, freeze for 30 minutes (but not longer unless transferred to the refrigerator afterward).
05 - Place the chopped chocolate and oil in a glass bowl or deep measuring cup. Melt in 20-second microwave increments, stirring after each, until completely smooth. Alternatively, use a double boiler. Allow the melted chocolate to cool for 5 minutes before dipping.
06 - Working one at a time, submerge each Oreo ball into the melted chocolate and swirl to coat completely. Lift out using a fork or dipping tool, gently tapping to remove excess chocolate. Transfer to a lined surface using a toothpick or by inverting the dipping tool.
07 - While the chocolate is still wet, add sprinkles or Oreo crumbs if desired. For a decorative finish, drizzle with additional melted chocolate using a spoon or squeeze bottle.
08 - Refrigerate the truffles for at least 1 hour to set the chocolate before serving. Store in an airtight container in the refrigerator, with layers separated by parchment or wax paper, for up to 2 weeks.

# Notes:

01 - Make Ahead: The shaped balls can be chilled in the refrigerator for up to 3 days before coating with chocolate.
02 - Freezing: Finished Oreo truffles can be frozen for up to 2-3 months. Thaw overnight in the refrigerator.
03 - Chocolate Selection: For best results, use baking chocolate bars rather than chocolate chips, which contain stabilizers that prevent proper melting.
04 - Oreo Variations: Regular, Golden, and Mint Creme Oreos work well for this recipe. Peanut butter-flavored Oreos are also excellent.

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