Oreo Truffles

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Need an idea for a New Year’s Eve dessert? Try these super easy but rich and delicious Oreo Truffles! The truffle itself contains just TWO ingredients (can you believe it?!) and then you can coat them in any chocolate of your choosing. If you haven’t tried these yet you are definitely missing out.

I have been making these truffles as a part of our Christmas dessert platter for years, but I decided to feature them as a New Year’s dessert this year since they are so versatile and can be decorated to match any occasion. These truffles are made up of JUST one package of Oreos and one brick of cream cheese, and if you taste these it will be hard to believe that they are so easy!

To make these truffles, you will need to finely blend the Oreo cookies then mix them with softened cream cheese. Once the ingredients have been adequately mixed, you will ball them and chill for at least an hour. Then simply coat them in your chocolate of choice!

The easiest way to mix the ingredients together is to use a food processor to first crush the cookies, then add in softened cream cheese. This will be the easiest and least messy way to combine everything. If you don’t have a food processor (like me), I recommend separating the Oreo cookies (set the filling aside), then using a blender or a rolling pin to finely crush the Oreo cookies. Once the cookies are finely crushed, as shown in the photo below, you can combine the cookies, filling and cream cheese using a fork or your hands.

Next you will make ¾-1-inch balls and freeze them for at least an hour. The truffles will need to be frozen so that they don’t fall apart when you coat them in chocolate. Lightly coat each truffle in chocolate, let chill in the refrigerator and serve!

Additional tips and tricks:

• Make sure that the Oreo cookies are finely crushed. Cookie chunks will make the filling hard to roll.
• If you don’t have a large food processor to mix all of the ingredients together, take the cream filling out of the Oreo’s and crush the cookies first – this will ensure they they are thoroughly chopped.
• Use your hands to mix – though messy, this is the most thorough way to get the filling together (especially if you don’t have a food processor).
• Use softened cream cheese to avoid lumps. Also chop the cream cheese into 8-12 pieces to aid in mixing.
• Make sure that your rolled Oreo truffles are frozen before coating them in melted chocolate. If they are too warm, they will fall apart or lose their shape when dipping them.
• Use this tool (or one like it) to coat your truffles in chocolate. It makes chocolate covering so much easier and leaves a pretty imprint on the chocolate!

Covering in chocolate versus almond bark – white chocolate, milk chocolate or dark chocolate will have a better taste when used as the coating, but can be messier to work with and will melt faster when handled. Almond bark is smoother and won’t melt on your hands, but doesn’t have as full of a flavor as chocolate. I go back and forth between both, but for this particular recipe I used melted dark chocolate chips. They provided an extra-rich flavor, and I loved the look of the dark chocolate paired with the gold sprinkles for New Year’s Eve!