There are many versions of these Oreo truffles out there, but I think this is the best one. The original recipe comes from Kraft Recipes and can be found here. What makes this version so good is that it uses high quality dark chocolate from Callebaut for the chocolate coating. This is a perfect example where using high quality ingredients makes all the difference! I’ve tried making these truffles in the past with moderate-quality chocolate and they were not nearly as good. Some recipes say to reserve some of the Oreo crumbs to decorate the tops of the truffles. Omit that step here. Instead use all of the crushed 18 Oreo cookies in the filling. These are simple to make and will be very popular at your next get-together.
Tips for Making Perfect Truffles
Use high-quality chocolate: Using high-quality chocolate for the coating chocolate greatly enhances the flavour of these truffles. I use Callebaut dark chocolate chips.
Keep the chocolate water-free: If water is introduced into the coating chocolate the chocolate could seize – or clump – or form white spots when set.
Do not overheat the chocolate: Do not over-heat the coating chocolate when melting it or it may seize.
Decorate after dipping: To decorate the tops of the truffles, sprinkle the topping on the truffles right after the truffle is dipped as the chocolate sets quickly. You can decorate the truffles with candy sprinkles or chocolate nuts if desired.
Recipe Q & A
Q: How do I store these truffles?
A: You can store these truffles in an air-tight container in the refrigerator or freezer.
Q: How long do these truffles keep?
A: They keep 3 days in the refrigerator or ~1 month in the freezer.
Recipe By:Blue Ribbon Eats, adapted from this recipe from Spend with Pennies Servings: ~20 truffles Prep Time:60 minutes
4 ounces cream cheese, room temperature
18 Oreo cookies, crushed until resembling fine breadcrumbs
1/4 teaspoon high-quality natural vanilla extract
~3 cups dark chocolate chips (Callebaut brand)
In the bowl of a food processor fitted with an ‘S’ blade add Oreo cookies. Process until the cookies resemble fine breadcrumbs.
Transfer Oreo crumbs to a large mixing bowl. Add cream cheese and vanilla extract mix until blended.
Prepare a large tray lined with parchment paper. Roll balls of filling 1 inch in diameter and place balls on tray with parchment paper. Refrigerate for ~1 hour to set.
Place the dark chocolate in a large heat-proof bowl. Melt the chocolate by microwaving it for 30 seconds at a time and stirring. Do not allow it to get too hot while microwaving or it will seize.
Prepare another large tray lined with parchment paper.
One at a time dip the balls of filling into the melted dark chocolate. Transfer to the tray lined with parchment paper, leaving space between each.
Leave the truffles at room temperature until the chocolate coating is set.