How To Make White Chocolate-Covered Oreo Truffles
These oreo truffles covered in sweet chocolate are easy to make and are great pop-in-the-mouth desserts! They’re so good you’ll be asking for another.
Serves:
Ingredients
- 8ozcream cheese,softened, 1 package
- 15¼ozGolden Oreos or Regular Oreos,1 package
- 12ozwhite chocolate or semi-sweet chocolate,high quality
- sprinkles for decor
Instructions
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Process the Oreos in a food processor or blender. Pulse until crumbs are formed.
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Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined.
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Using your hands, roll into 30 to 35 balls.
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Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined bake sheet.
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Freeze the truffles for about 30 minutes.
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Coarsely chop the chocolate and melt according to package directions.
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Working with 1 truffle at a time, coat in chocolate.
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Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet.
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Refrigerate truffles for at least 10 minutes so the chocolate sets.
Recipe Notes
- Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.
- Here’s how to coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork or dipping tool. Do not pierce it, simply pick it up with top the fork. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off.
- Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
Nutrition
- Calories: 129.49kcal
- Fat: 7.49g
- Saturated Fat: 3.73g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.52g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 14.71g
- Fiber: 0.37g
- Sugar: 10.99g
- Protein: 1.55g
- Cholesterol: 8.91mg
- Sodium: 78.10mg
- Calcium: 27.50mg
- Potassium: 63.83mg
- Iron: 1.50mg
- Vitamin A: 24.03µg
- Vitamin C: 0.05mg
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