Oreo Balls Chocolate Treat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
36 regular Oreo cookies
02 -
226g cream cheese, softened
03 -
340g high-quality semi-sweet chocolate, chopped
→ Optional Garnishes
04 -
2 tbsp neutral oil (for smoother chocolate coating)
05 -
Crushed Oreo crumbs for decoration
06 -
White chocolate drizzle
# Instructions:
01 -
Process the Oreo cookies (including filling) in a food processor until fine crumbs form. Add softened cream cheese and pulse until fully combined into a smooth, stiff dough.
02 -
Scoop tablespoon-sized portions of the mixture and roll between your palms to form smooth balls. Place on a parchment-lined baking sheet.
03 -
Refrigerate the formed Oreo balls for at least 1 hour until firm. This prevents them from falling apart during dipping.
04 -
Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. If using, add oil to thin the coating for easier dipping.
05 -
Working with a few chilled balls at a time (keeping the rest refrigerated), dip each ball into the melted chocolate using two forks to roll it until fully coated. Tap off excess chocolate.
06 -
Transfer the coated truffles back to the parchment-lined baking sheet. While chocolate is still wet, sprinkle with optional Oreo crumbs if desired. Allow to set completely at room temperature or refrigerate for 20 minutes.
# Notes:
01 -
Store truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for 2-3 months.
02 -
For best flavor and texture, bring refrigerated truffles to room temperature for 15 minutes before serving.
03 -
Using regular Oreos rather than Double-Stuf ensures the proper cookie-to-cream ratio for structural integrity.