Only 3 ingredients needed to make these mint chocolate truffles. They taste like chocolate-covered Oreo cheesecakes!Have you ever had Oreo truffles before? If you’ve been reading my blog for awhile now, you are certainly familiar with these no-bake treats. They’re nothing new, nothing revolutionary, but my god… these simple Oreo truffles are so dang good!I like to make these minty Oreo treats in the colder months because (1)they are perfect for the holidays, springtime, St. Patty’s Day, and Easter. And (2) because the chocolate won’t melt in .5 seconds all over my fingers and then on my clothes. Yum, yes. Neat, no.
I have a couple step-by-step photos for you today. Though the recipe is quite simple, I figure it’s easier for you to just see what everything is supposed to look like as you are working your way through the directions in the recipe below.
First, start with 1 package of Cool Mint Creme Oreos. This particular flavor is common and I always spot it on the shelves next to the other flavors. You may use regular or Double Stuf Cool Mint Creme Oreos here. I’ve tried the truffles with both.
Pulse the Oreos into crumbs. The entire Oreo – the cookie and the cream center.
Pulse until there are no more huge chunks. Fine crumbs, like what is pictured above. ↑
Beat the crumbs with 8 ounces of softened cream cheese in a large bowl. I’ve used light cream cheese before without any problem. Next, roll into balls. I usually do about 1.5 Tablespoons of Oreo/cream cheese mixture per truffle. The mixture is very wet, but you’ll still be able to roll into balls. Place the balls on a plate and freeze. Um, please ignore my fancy paper plate.
Why am I freezing the truffles? Great question. You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your hot melted chocolate. I always freeze them for at least 30 minutes. Then, I work with one truffle at a time – remove 1 from the freezer, dip in chocolate, etc.
How I Dip Truffles Into Chocolate
There is no secret to how I dip my truffles in chocolate! It’s simple: Melt pure chocolate in a deep bowl. 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 baking sheet for chocolate to set.
I use high quality baking chocolate such as Baker’s or Ghirardelli brands. I prefer semi-sweet, but milk chocolate or white chocolate would be fine. I know you’re wondering about the green coating! I picked up a $1.99 bag of these Wilton Candy Melts at Michael’s the other day. If you can’t find them, you can just dye some high quality white chocolate with a few drops of oil-based or powdered food coloring instead.
The Candy Melts do not taste like chocolate – they just taste like sugar/vanilla. I enjoy the taste of pure chocolate, so that’s why a majority of my truffles were coated in pure semi-sweet chocolate.
For the green drizzle, simply poor the melted Candy Melts into an emptied (and very clean!) squeeze bottle. Drizzle the green on top of the chocolate coating. Voilà!
So, there you go! Three ingredients – Cool Mint Creme Oreos, cream cheese, high quality chocolate. Plus some green candy melts and sprinkles if you’re feeling extra festive. If you’ve never tried Oreo truffles before, I highly recommend you start with the mint flavor.
Cool, creamy, minty, cheesecake-y, fudgy, festive, simple!
yield: 30-35 TRUFFLES
total time: 1 HOUR
- 1 (15.25 oz) package Mint Creme Oreos
- 8 ounces (224g) cream cheese, softened to room temperature
- 12 ounces high quality semi-sweet chocolate1
- Optional: sprinkles and green candy melts
- Process the Oreos (the entire cookies, filling and cookie) 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. You may do this step by hand, but I find using a mixer is much easier.
- Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (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.)
- Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here's how I coat truffles: 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, if using.
- Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
- Make ahead tip: For longer storage, freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.
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