Introduction

These homemade Oreo truffles are a delightful treat that’s creamy, sweet, and perfect for any occasion. With just a few simple ingredients, you can create bite-sized confections coated in rich white chocolate. Whether for a party or a special dessert, they’re sure to impress.

This image shows a white plate filled with round cake balls, each placed in a white paper cup. The cake balls have two main colors: soft pink and creamy white. They are decorated with thin white drizzle lines and small, colorful round sprinkles in red, pink, and white, scattered evenly on top. The plate rests on a white marbled surface, and a pink cloth is softly blurred in the background. The cake balls look smooth and shiny, arranged close to each other in a neat pile. photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 Vanilla Oreos (about 15 ounces)
1 8-ounce block cream cheese (softened)
14-16 ounces white chocolate melts (see notes)
Red oil-based food coloring (optional, or powdered)
Sprinkles (optional)

Instructions

Step 1: Prepare a sheet pan lined with parchment paper and set it aside in the freezer or fridge for later use.
Step 2: Place the Oreos into a food processor and pulse in 10-second increments until they become fine crumbs.
Step 3: Transfer the cookie crumbs to a mixing bowl, add the softened cream cheese, and mix thoroughly. Using your hands works well to ensure everything is well combined.
Step 4: Using a 1.5-tablespoon cookie scoop, form truffles and place them on the prepared baking sheet. Roll each scoop into a smooth ball, then chill in the freezer for 30 minutes or fridge for an hour.
Step 5: Melt the white chocolate melts in a microwave-safe bowl in 20-second intervals, stirring between each, or melt gently in a double boiler over low heat.
Step 6: If you want to color the chocolate, add a small drop of red oil-based or powdered food coloring once the chocolate is fully melted, stirring until you achieve the desired shade.
Step 7: Using a fork, dip each truffle into the melted chocolate, fully coating it. Tap off any excess and place back on the parchment-lined sheet.
Step 8: For a drizzle decoration, chill the coated truffles in the fridge or freezer for about 10 minutes before adding the drizzle.
Step 9: If using sprinkles, add them while the chocolate is still wet (or immediately after drizzle). Allow the chocolate to set at room temperature for about 2 hours before serving.

Tips & Variations

Use a cookie scoop to ensure uniform truffle sizes, which helps with even chilling and coating.
For a richer flavor, try dipping truffles in dark or milk chocolate instead of white chocolate.
If you prefer a firmer truffle, chill them overnight before dipping.
Oil-based food coloring works best to color chocolate without causing it to seize.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months; just thaw in the fridge before serving. Allow truffles to come to room temperature for about 10 minutes before enjoying to bring out their creamy texture.

How to Serve

The image shows a white oval plate filled with round treats, each placed inside white paper cups. There are two types of treats: one type is pale pink with thin white drizzle and sprinkled with small red, pink, and white round sprinkles; the other type is creamy white with a similar white drizzle and the same colorful sprinkles. Around the plate, more of these treats in white paper cups are scattered on a white marbled surface, along with a small white bowl containing more of the colorful round sprinkles. A soft pink cloth is casually placed next to some of the treats, adding a gentle contrast to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of vanilla?

Yes, you can use regular Oreos for a chocolate flavor base, but the truffles will be darker and have a more intense chocolate taste.

How do I prevent the white chocolate from seizing when coloring?

Use oil-based or powdered food coloring designed for chocolate. Avoid water-based coloring, which can cause the chocolate to seize and become grainy.