How To Make Mint Oreo Truffles
Put together a simple and refreshing dessert with these mint oreo truffles, packed with minty cookies and cream cheese, all coated with chocolate!
Serves:
Ingredients
- 15.25ozMint Creme Oreos,(1 package)
- 8ozcream cheese,softened to room temperature
- 12ozsemisweet chocolate,high quality
- sprinkles,optional
- green candy melts,optional
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. The mixture will be thick and sticky.
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Using hands, roll into 30 to 35 balls. Place the balls on 2 large plates, a parchment paper-lined baking sheet, or a silicone mat-lined baking sheet.
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Freeze the truffles for about 30 minutes.*
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Coarsely chop the chocolate and melt it according to package directions.
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Working with 1 truffle at a time, coat in chocolate. Drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork.
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Pick up the truffle with a fork. Do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off.
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Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts.
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Refrigerate truffles for at least 10 minutes so the chocolate sets.
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Serve and enjoy!
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.
- Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
Nutrition
- Calories: 148.70kcal
- Fat: 8.75g
- Saturated Fat: 4.29g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.12g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 18.19g
- Fiber: 1.09g
- Sugar: 12.68g
- Protein: 1.68g
- Cholesterol: 8.32mg
- Sodium: 84.76mg
- Calcium: 14.07mg
- Potassium: 85.55mg
- Iron: 2.13mg
- Vitamin A: 27.81µg
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