Description
These 3 Ingredient Oreo Truffles have become a staple for my family and friends, especially for the holidays. Give them as a gift, make them for your next party, or enjoy this as a sweet treat for one!
Ingredients
Scale
3 Ingredient Oreo Truffles:
- 1–8oz container of regular cream cheese, softened
- 1 cup chopped/crushed Oreos (plus about a tsp finely chopped Oreos for garnish*)
- 2 cups of semi sweet chocolate chips
Other Supplies:
- Toothpicks (I just use one and remove them as I go through each of the truffles, before adding the top layer chocolate. However I recommend keeping multiple on hand just incase.
- Parchment Paper
- A baking sheet to store the Oreo truffles on in your fridge or freezer
- A small pot (I used 3 QT.)
- A glass bowl that will comfortable sit in the top of the pot for the double boiler step.
Other Gift Supplies:
- Holiday tin(s)
- Baking cups (to store the truffles on inside the tins)
Instructions
- Line a baking sheet with parchment paper
- In a mixing bowl, add the softened cream cheese and crushed Oreos. Mix well to fully combine.
- Grab part of the Oreo mixture and roll it into a truffle-sized ball (roughly about the size of a ping pong ball or smaller). Place it on the baking sheet and repeat this process with the remaining mixture.
- Once all Oreo truffle balls are on the baking sheet, place them in the fridge or freezer for 1 hour.
- Before removing the truffle balls at the 1 hour mark, set up the double boiler: Grab a glass bowl that will comfortably sit in the top of a small pot. Fill the pot with just enough water so that’s it’s not touching the bottom of the bowl but still has the potential to boil. Set the bowl on top of the water filled pot, add your chocolate chips, and turn the heat to medium. Once the water in the pot is hot and starting to boil, the chocolate will begin to melt. This takes roughly about 10-15 minutes depending on your stove top, but make sure to keep an eye on it. You will also want to stir the chocolate frequently throughout the entire process so it does not burn. You can turn the heat down slightly if necessary once the chocolate has fully melted, but continue to stir to avoid hardening/burning.
- Just before the chocolate is fully melted, remove the Oreo truffles from the fridge/freezer. Set your toothpick(s) and finely chopped Oreo from garnish to the side, but close-by.
- Once the chocolate is fully melted, working quickly, stick the tooth pick in the first Oreo truffle ball and dip it into the chocolate, doing your best to evenly coat the bottom and sides. Do not leave the truffle in the chocolate too long or the ball mixture will start to fall apart. Continue this for the remaining truffles.
- Then, while still working quickly, take a small spoon and smooth the remaining chocolate over the tops of the truffles. While they’re still wet, garnish with finely crushed Oreos or even sanding sugar to add a pop of color if desired.
- Return them to the fridge to cool overnight or if storing them in your freezer, place them in the freezer for an hour and then move them to the fridge for overnight.
Notes
- Makes 18 truffles total
- If chopping the Oreos, be careful. You could also crush them with a food processor or even use a rolling pin. I have neither of those things currently, so I chop them with a knife. I highly recommend chopping one Oreo at a time instead of stacking them. Because as soon as the knife starts to hit the 2nd layer of the Oreo, it will start to slide around and you run the risk of cutting yourself if you’re not paying attention. Nothing to be afraid of, but pay attention.
- When you are ready to dip the truffle ball into the chocolate, make sure you have everything you need. You will need to work very quickly so the chocolate doesn’t harden while you’re still working.
- This recipe utilizes a double boiler method for melting chocolate. When melting the chocolate chips in the double boiler, make sure the water is not touching the bottom of the glass bowl. This will cause the chocolate to burn, and nobody likes burnt chocolate.
- Make sure the Oreos are finely chopped, or at least as close as possible. You’ll still want some of those bigger Oreo pieces, but not too big that they’re overtaking the rest of the cream cheese. You will be able to feel this when rolling the Oreo balls because it be hard and change the consistency.
- Don’t roll your truffles too big. If you’re unfamiliar with a standard size truffle, they should be about the size of a small ping pong ball.
- Category: Dessert
- Method: No Bake
Keywords: 3 Ingredient Oreo Truffles