Print

3-Ingredient Oreo Truffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Velvety, fudgy Oreo truffles wrapped in a crisp white chocolate shell that shatters with gentle pressure, delivering maximum indulgence with minimal effort.

Ingredients

Scale
  • 1 whole pack of Oreos (about 300 g / 36 cookies) 8 oz (225 g) cream cheese
  • softened to room temperature 7 oz (200 g) white chocolate
  • melted for dipping

Instructions

  1. Crush the cookies: Pulse the whole pack of Oreos in a food processor until finely crushed (reserve a small pinch of crumbs for topping later). Make the dough: In a mixing bowl
  2. combine the crushed Oreos and softened cream cheese using a spatula until a rich
  3. fudgy
  4. uniform dough forms. Roll into balls: Roll the mixture between your hands into smooth
  5. bite-sized balls and line them up on a baking sheet lined with parchment paper. Chill: Place the baking sheet directly into the freezer to chill until the balls are firm. Dunk and top: Dip each chilled truffle into the melted white chocolate using a fork
  6. tap off the excess
  7. place it back on the parchment paper
  8. and immediately sprinkle with reserved cookie crumbs. Set: Let the chocolate shell harden completely before serving.

Notes

  • Soften cream cheese fully to room temperature to avoid lumps in the dough.
  • Crush Oreos completely into fine sand-like crumbs; large chunks cause cracking.
  • Freeze dough balls before dipping to prevent melting in warm chocolate.
  • Tap fork gently on bowl edge after dipping to remove excess chocolate and prevent puddles.
  • Work quickly when topping with crumbs as white chocolate sets fast.
  • Avoid overheating white chocolate; melt slowly and stir often for a glossy finish.
  • Keep hands dry and lightly cool when rolling to prevent sticking.

Nutrition

Find it online: https://dishmio.com/3ingredient-oreo-truffles/