Oreo Balls
Oreo Balls are a delicious mix of crushed Oreos and cream cheese, rolled into bites, and dipped in chocolate—simple, delicious, and irresistible!
Servings: 35 Oreo Truffles
Cost: $7.92
Equipment
- Large sheet pan (15" x 21")
- Food processor or blender
Ingredients
- 14.3 ounces Oreos 1 package—36 whole Oreos
- 8 ounces cream cheese full-fat, brick-style, softened to room temperature
- 2 cups dark chocolate melting wafers or milk or semi-sweet, see note 1
- 1/2 cup white chocolate
- Vegetable oil or coconut oil, optional
Instructions
- Line a large sheet pan with parchment paper and set aside.
- Place the whole Oreos (cookie and filling) in a food processor or blender. Pulse until you achieve a fine crumb. Reprocess any large pieces. Transfer all but 2 tablespoons crumbs (set aside for later) to a large bowl or stand mixer.
- Combine the Oreo crumbs with softened cream cheese. Use a stand mixer or a hand mixer to beat until well combined.
- Scoop Oreo “dough” by tablespoons (opt for smaller balls for a higher Oreo-to-chocolate ratio, but you can make them larger if preferred). Knead dough into smooth, even balls. Repeat with all dough until it’s rolled into balls.
- Place in fridge or freezer and chill for 15–20 minutes.
- Combine chocolate and oil in a glass bowl. Microwave in 15-second increments, stirring between each, until melted and smooth. Add some oil if needed to thin. (I usually add about 1/4–1/2 teaspoon per cup of chocolate.) Stir until smooth. Allow to cool for about 5 minutes to prevent melting the truffles when dipping.
- Dip each truffle into the melted chocolate, ensuring an even coat. Lift out with a fork, tap to remove excess chocolate, and use a toothpick to eliminate any bubbles. Use a table knife to gently slide the truffle onto a lined sheet to set.
- Optional: Immediately sprinkle half with reserved Oreo crumbs if desired, or let the chocolate set slightly before drizzling with melted white chocolate: add white chocolate (and 1/4–1/2 teaspoon oil if desired, to make it easier to work with) to a microwave-safe bowl and microwave in bursts of 15 seconds, stirring between each burst for 15 seconds until smooth. Transfer melted white chocolate into a plastic bag and seal it. Cut off very tip with scissors and pipe through bag in stripes across Oreo balls.
- Refrigerate for at least 1 hour to allow the chocolate to set.
Video
Notes
Note 1: I 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—I like using melts best for ease!). Use whatever flavor chocolate you like best!
Storage: Store in an airtight container, separated by parchment or wax paper, in the fridge for up to 2 weeks. (Due to the cream cheese, these truffles must be refrigerated.)
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 19.4g | Protein: 2.3g | Fat: 7.1g | Cholesterol: 3.3mg | Sodium: 119.1mg | Sugar: 14.1g | Iron: -2mg