Make these decadent and irresistibly delicious Mint Oreo Truffles with just three main ingredients and no baking required! With a rich, creamy, and minty Oreo filling coated in a smooth layer of chocolate, every bite is pure bliss. And if you're a fan of Andes mints, you won't want to sleep on the optional garnish of chopped mints on top!
Optional: Andes mints, unwrapped and finely chopped
Instructions
PULSE OREOS: Place whole Oreo cookies (don't separate cookie from creme) in a blender or food processor. Pulse until they have been crushed into fine crumbs. Make sure there are no large pieces and transfer to a large bowl or stand mixer.
COMBINE: Add the softened cream cheese (room temperature, not melted at all) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don't have a mixer, knead with your hands until smooth and combined.) Cover and refrigerate the dough for at least 30 minutes.
SHAPE: Use a 1-tablespoon measuring spoon or a cookie scoop to measure out the dough balls. Roll into even-sized balls. (If the mixture is still too wet or gets difficult to shape, chill it again for longer.) Place balls on a large lined sheet pan and refrigerate for another 15 minutes.
MELT CHOCOLATE: Once the balls are chilled, add chocolate and 2 teaspoons coconut oil to a microwave-safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds. Be patient microwaving to avoid burning the chocolate-- and remember the chocolate is melting even outside of the microwave. (See Note 3)
DIP OREO BALLS: Once melted and smooth, coat the Oreo balls in the chocolate. Dip a fork in the chocolate then take an Oreo ball straight from the pan and place it on top of the dipped fork. With the other hand and a spoon, spoon the melted chocolate over the fork. Tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. Use a knife to push the Oreo ball off of the fork back onto the lined sheet pan. Garnish balls immediately after dipping (See step 6). Repeat until all the balls have been dipped. Allow the dipped truffles to harden at room temperature (not fridge/freezer).Trouble-shooting: If the chocolate is too thick and not coating the Oreo ball well, add 1/2 teaspoon additional coconut oil. If the chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to re-melt the chocolate a few times.
OPTIONAL GARNISH: If desired, top with a sprinkle of finely chopped Andes mints while the chocolate is still wet.
ENJOY: Let set and they're ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.
Video
Notes
Note 1: Oreos: We found that a standard family-sized package works the best. (Don't get double-stuffed!) This is about 36-39 Oreos.Note 2: Chocolate: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to hold their shape for cookies, but not so much when you want a pretty coating on Oreos). We recommend chocolate made for melting like good quality baking bars (such as Baker's, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store--we like using melts best for ease!). Use whatever flavor of chocolate you like best!Note 3: Microwavingtip: Scorching will ruin the chocolate; the trick is to heat it in very short bursts and stir a lot. So much melting happens outside of the microwave. We never want the chocolate to get hot-- just warm enough to melt very gradually. Once it's smoothly melted, it should be at room temperature.