White and Milk Chocolate Oreo Truffles Recipe
White and Milk Chocolate Oreo Truffles recipe is a fast no bake treat that looks fancy on a holiday platter and takes only a few ingredients. Crush cookies, mix with cream cheese, roll, chill, and dip for a glossy finish.
Do Oreo Truffles Need To Be Refrigerated?
Yes, keep them cold. The filling contains cream cheese, so the finished truffles belong in the refrigerator. Store in a covered container and pull them out 15 to 20 minutes before serving so the centers soften slightly. Do not leave them at room temperature longer than 2 hours.
Are Oreo Balls And Oreo Truffles The Same?
They are the same dessert with different names. Both start with chocolate sandwich cookies crushed into crumbs and mixed with cream cheese, then rolled into balls and dipped in melted chocolate. Some people reserve the word truffle for the dipped and decorated version, but the method is identical.
How Do You Melt Chocolate For Oreo Truffles?
You can use a microwave or a double boiler. Aim for smooth, pourable chocolate that coats cleanly.
Microwave method
- Place chopped milk chocolate or chips in a dry, microwave safe bowl.
- Heat for 30 seconds, stir well. Continue in 15 second bursts, stirring each time, until just melted.
- Repeat with white chocolate, using shorter bursts since it scorches easier.
- If the chocolate seems thick, stir in 1 to 2 teaspoons neutral oil until it flows like warm syrup.
Double boiler method
- Set a heatproof bowl over a pot with an inch of barely simmering water. The bowl should not touch the water.
- Add chocolate and stir gently until melted and smooth.
- Keep steam away from the bowl. Any water will seize the chocolate.
Dipping tips
- Keep the rolled centers very cold. Cold centers dip cleaner.
- Drop one ball into melted chocolate, coat, then lift with a fork. Tap the fork on the bowl’s edge to shed extra.
- Set on parchment. Add crushed cookie, sprinkles, or a thin drizzle of the opposite chocolate before the shell sets.
What Are Oreo Cream Cheese Balls Called?
You will see them called Oreo balls, Oreo truffles, or cookie truffles. Put them on sticks and they become Oreo pops. The base mixture is the same in every case.
Storage Instructions
- Refrigerator: Store in an airtight container for 5 to 7 days. Separate layers with parchment so shells stay neat.
- Freezer: Freeze up to 2 months. First chill dipped truffles on a sheet pan until firm, then move to a freezer bag. Thaw overnight in the fridge for the best texture.
- Make ahead: Roll and chill the centers a day in advance, then dip the next day for a glossy finish.
- Serving note: Mix finishes on the platter for contrast. Try half in milk chocolate with white chocolate drizzle and half in white chocolate with a dusting of cookie crumbs.
- 36 Oreos regular, not Double Stuffed
- 1 8 oz block cream cheese softened
- 8 oz white chocolate chips
- 8 oz semi sweet chocolate chips
- 3 tbsp coconut oil split in half
- sprinkles of choice
- Pulse Oreos in a food processor into fine crumbs. Add in block of cream cheese. Dump mixture into a medium sized bowl. If you don't have a food processor, you can put them in a resealable plastic bag and crush. Just make sure they are crushed very finely.
- If processor is not large enough, add the cookie crumbs and block of cream cheese to a medium sized bowl. Use your hands to combine, so it is evenly mixed and almost resembles a dough.
- Scoop out 1 tbsp of mixture at a time and form into a 1 inch ball. Place on a parchment paper-lined baking sheet. Repeat until all of the cookie mixture has been used.
- Place in freezer for 15 minutes.
- In a small bowl, add 8 oz of white chocolate chips and 1.5 tbsp of coconut oil. Melt in the microwave in 15 – 30 second bursts, stirring in between, until the chocolate is melted and smooth.
- Remove truffles from freezer. Place a truffle, one at a time, into the melted chocolate and use a fork to turn it over and evenly coat. Place the coated truffle back onto the baking sheet.
- Repeat to complete a row of truffles and then immediately add sprinkles. We like to dip a row at a time rather than doing the entire tray, so they don't harden before you can add the sprinkles.
- Continue on to the next row of truffles, coating in chocolate and adding sprinkles, until the white chocolate is done. Then, melt your semi sweet chocolate with 1.5 tbsp of coconut oil in a small bowl and repeat the last couple of steps until all truffles are coated in chocolate and decorated.
- Allow chocolate to set for about 10 minutes. Store in an airtight container in the fridge.
