These melt in your mouth Oreo truffles are perfect for any occasion! Rich and decadent ganache-like chocolate centers loaded with Oreo crumb, then dipped in chocolate and topped with sea salt or extra Oreo cookie crumb.
No-Bake Oreo Truffles
No matter what the occasion is, I always try to come up with an excuse to make these Oreo truffles. These sweet treats require no baking, just chilling, and you only need 6 ingredients to make them!
They’re different from Oreo cookie balls, as they have soft ganache-like centers rather than just a mixture of crushed Oreos and cream cheese, and the most difficult part of this recipe is having to wait for the mixture to set. But trust me, it’s all worth it!
Ingredients Needed for Oreo Truffles
- Oreos – use regular Oreo cookies, and turn them into crumbs using a food processor. Don’t use double or flavored Oreos, just the standard ones.
- Milk and heavy cream – the secret behind the decadent ganache-like centers.
- Cocoa Powder – use unsweetened cocoa powder.
- Chocolate chips – I used semi-sweet chocolate chips, but bitter-sweet chocolate chips can also be used.
- Chocolate melting wafers – to dip the truffles in! The recommended brand is Ghirardelli. They coat the truffles really smoothly and harden quickly.
How to Make Oreo Truffles
- In a medium saucepan, over medium-high heat, bring the heavy cream and milk to a light simmer.
- Remove from heat and add the chocolate chips to the mixture (do not stir and let them set for 5 minutes until melted), then whisk together until combined.
- Whisk in the cocoa powder, Oreo crumbs, and salt until incorporated.
- Pour the mixture into a heat-safe bowl and place in the refrigerator to chill for at least 6 hours.
- Use a small or medium cookie scoop to scoop out the truffle mixture, and roll them between your palms to form a round ball.
- Place the balls on a wax paper-lined baking sheet or a silicone mat, and place them 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.
Recipe Tips
- Use standard Oreos for this recipe, avoid double stuffed and flavored Oreos.
- If you don’t have a food processor, you can crush the Oreos by placing them in a ziploc bag and crush them using a rolling pin.
- 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 with great results.
- Dip the truffles in chocolate or chocolate melting wafers using a dipping tool or a fork.
- You can easily make these peppermint truffles by adding ¼ to ½ teaspoon of peppermint extract.
How to Decorate Truffles
I went with the simplest option and just sprinkled some sea salt, and Oreo crumbs, but can also try adding:
- Holiday sprinkles, or funfetti.
- Mini chocolate chips, or mini M&M’s.
- Crushed peppermint candies.
- Chocolate drizzle! I like to drizzle with white chocolate but you can use any kind of melted chocolate to decorate.
Storing Tips
Fridge: Oreo truffles must be stored in the refrigerator as they contain dairy. Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a ziploc bag for up to 3 months, thaw in the fridge overnight before serving.
More Delicious Treats
- Chocolate Covered Oreos
- Peppermint Truffles
- Divinity Candy
- Christmas Pinwheel Cookies
- Spiced Rum Slice and Bake Cookies
- Soft Monster Cookies
- Chocolate Peppermint Cookies
- Easy Churro Bites
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Oreo Truffles
Ingredients
- ¾ cup heavy cream
- ¾ cup whole milk
- 12 ounces semi-sweet chocolate chips
- ½ cup unsweetened cocoa powder
- 1 ½ cups Oreo crumbs about 15 Oreos
- ¼ teaspoon salt
- 3 cups chocolate melting wafers
- sea salt for topping
- Oreo crumbs for topping
Instructions
- In a medium saucepan, over medium-high heat, bring the heavy cream and milk to a light simmer.
- Remove from heat and add the chocolate chips to the mixture (do not stir and let them set for 5 minutes until melted), then whisk together until combined.
- Whisk in the cocoa powder, Oreo crumbs, and salt until incorporated.
- Pour the mixture into a heat-safe bowl and place in the refrigerator to chill for at least 6 hours.
- Use a small or medium cookie scoop to scoop out the truffle mixture, and roll them between your palms to form a round ball.
- Place the balls on a wax paper-lined baking sheet or a silicone mat, and place them 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.
Notes:
- Use standard Oreos for this recipe, avoid double stuffed and flavored Oreos.
- If you don’t have a food processor, you can crush the Oreos by placing them in a Ziploc bag and crush them using a rolling pin.
- 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 with great results.
- Dip the truffles in chocolate or chocolate melting wafers using a dipping tool or a fork.
- You can easily make these peppermint truffles by adding ¼ to ½ teaspoon of peppermint extract.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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