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!
Process the Oreos in a food processor or blender. Pulse until crumbs are formed.
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.
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.
Freeze the truffles for about 30 minutes.*
Coarsely chop the chocolate and melt it according to package directions.
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.
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.
Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts.
Refrigerate truffles for at least 10 minutes so the chocolate sets.
Serve and enjoy!
- *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.
- 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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