Show Full Ingredient List
- 21.5 oz Oreos
- 12 ounces cream cheese
- 18 ounces chocolate
- 3/4 teaspoon oil
Step 1
21.5 oz Oreo cookies (any flavor, but not Double-Stuf)
Place the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse into a fine crumb.
Step 2
12 ounces full-fat cream cheese, softened to room temperature
Using a stand mixer fitted with a paddle attachment (or just continue using the food processor if it’s large enough), beat/pulse the Oreo crumbs with the softened cream cheese until combined.
Step 3
Using a Tablespoon, scoop out a spoonful of the mixture (about 18–22g each) and, using your hands, roll into a ball. Place balls on baking sheets or plates lined with parchment paper. If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls.
Step 4
Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you’re in a rush, cover and freeze the balls for 30 minutes. (Do not freeze much longer than that, unless you transfer them to the refrigerator after 30 minutes.)
Step 5
18 ounces semi-sweet chocolate, coarsely chopped
3/4 teaspoon vegetable oil
Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth.
Step 6
Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
Step 7
Working with one Oreo ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork. Tap the fork gently on the side of the bowl/measuring cup to let excess chocolate drip off.
Step 8
Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet.
Step 9
Refrigerate balls for at least 1 hour to allow the chocolate to set before serving.
Step 10
Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.