Easy Oreo Truffles (Chocolate Oreo Balls Recipe)

5 stars from 3 reviews

Oreo Truffles are rich, decadent, and scrumptious! Oreo truffle recipe is easy to make and will go perfectly on any Christmas dessert platter.

Servings: truffles

Prep Time20

Cook Time5

chill time8

Total Time8 25

3/4 cup heavy cream
3/4 cup whole milk
12 ounces semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 cups chocolate sandwich cookie crumbs about 15 Oreos, plus more for topping
1/4 teaspoon salt
3 cups chocolate melting wafers
Sea salt for topping

Prepare a baking sheet by lining it with waxed paper. Set aside.
To a medium saucepan over medium-high heat, add the heavy cream and milk. Bring to a light simmer.
Remove the pan from the heat and add the chocolate chips, but do not stir! Let them sit for 5 minutes, then whisk to combine.
Add the cocoa powder, cookie crumbs, and salt; whisk to combine.
Pour the mixture into a heat-safe bowl and place in the refrigerator to chill for at least 6 hours.
Using a small cookie scoop, portion out the truffle mixture and roll it between your palms to form 36 round balls. Arrange them on the prepared baking sheet.
Place the sheet of truffles in the refrigerator for 2 hours.
Melt the melting wafers in a deep cup or bowl and use a dipping tool or fork to dip the truffles in the chocolate then place them on a clean sheet of wax paper on a cookie sheet and allow to cool until set.
Store balls in the refrigerator in an airtight container for up to 2 weeks or freeze for up to 3 months.

These truffles are soft which is why they need to be chilled for so long to set up.

This recipe was also tested with bittersweet chocolate chips; I prefer the semi-sweet, but both are very good.

Run the cookies through a food processor for the best results.

Regular Oreos are recommended, as using Double Stuf will throw off the ratio.

You can easily convert this recipe to peppermint truffles by adding ¼ to ½ teaspoon of peppermint extract.