Oreo Truffles (no dipping required!)
Serves 32
60 mins prep
60 mins total
Skip the messy dipping and make these Oreo truffles instead! With melted chocolate inside the mixture, these have a firm chocolate truffle texture.
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In a food processor, blend 48 Oreo cookies (i.e. 18-ounce family size package) to fine crumbs. Remove ½ cup[/adjustable] of the crumbs, scoop into a plastic ziploc bag, and set aside.
To the food processor, add 8 ounces cream cheese. Pulse with the crumbs until blended.
Melt ½ cup dark chocolate melting wafers, almond bark, or chocolate chips in the microwave according to package instructions. Allow to cool for 10 minutes, or until no longer hot to the touch.
Optional: For a peppermint version, add ⅛ teaspoon peppermint extract into the chocolate.
Pour cooled melted chocolate into the food processor containing the Oreo mixture and blend until smooth.
Transfer the Oreo mixture to a bowl, cover with plastic wrap, and freeze for 15-30 minutes, or until slightly firm. You need it firm so that they can easily be scooped into balls.
Scoop into heaping 1-tablespoon-sized scoops and place on parchment-covered tray. Freeze again for 10-15 minutes, or until firm enough to roll into balls.
Remove from freezer and roll into balls. Gently flatten each one, pipe around 1 teaspoon of marshmallow fluff into the center, then cover with the dough. Roll into a smooth ball.
Toss balls into the ziploc bag of reserved [adjustable]½ cup[/adjustable] Oreo crumbs and coat until smooth. Place in mini muffin liners.
Melt ½ cup white chocolate wafers, almond bark, or white chocolate chips and pour in a piping bag, and pipe swirls on top.
Refrigerate or freeze until ready to serve.