Oreo truffle balls — yup, they’re exactly what they sound like, and they’re awesome. Think cake balls, made with Oreos. With literally three ingredients, these are also quite simple to make. Grind up Oreos, add a little bit of cream cheese to bind the crumbs together, form balls, chill, and then dip in candy coating (or chocolate). Et voilà!
I often have a difficult time with Wilton candy melt consistency, and prefer using chocolate melting wafers (or tempered chocolate when I have the time and patience). Here, I started out with white candy melts, before moving on to Ghirardelli chocolate melting wafers which gave me a much better control and shine. If I had more time, I would have shaped these a little better and decorated with more polish. But honestly, when it comes to something like Oreo truffles, presentation isn’t all too important. Plus, I was happy to eat up all the ones that failed my quality control inspection 🙂
Oreo Truffles
Makes 18-24 balls (depending on size)
Ingredients:
- 1 package (14.3 ounces) Oreo cookies
- 6 ounces cream cheese, chilled and cubed
- candy wafers or tempered chocolate
Directions:
- Ground up one package of Oreos in a food processor.
- Add chilled and cubed cream cheese into the food processor. Pulse about a dozen times or until it comes together. Do not process more than needed, as the mixture will become greasy.
- Portion with a cookie scoop, spoon, or just your hands, and roll into balls. I recommend wearing gloves. A cake pop mold press would also work. Chill on a wax paper lined sheet pan for at least 10 minutes.
- Melt candy wafers and thin out if necessary, or melt and temper chocolate.
- Remove balls from fridge. Submerge truffle balls in bowl of candy coating or chocolate using dipping forks (or if you don’t have one, use a plastic fork with the middle tine(s) snapped off).
- Shake off excess coating and place ball on wax paper to set.
- Try not to eat them all before sharing with others.
I love it when I’m empowered to “get creative” with it — in this case, to make a Friendsgiving cake with fall-like decor. I reprised the pumpkin cream cheese cake, but this time made a naked cake version with marzipan leaves, acorns and flower.
I meant to take a before and after photo of the marzipan decorations before I airbrushed them, but was so focused on setting up all the airbrush parts that I forgot. Luckily the back of the leaf reveals the starting color, and the front shows the added dimension a couple layers of color can add. This was lots of fun to create!
