Ingredients
Equipment
Method
Make the Oreo truffle filling
- Pulse Oreo cookies in a food processor until they become fine, uniform crumbs with no large chunks remaining.
- Transfer the crumbs to a mixing bowl and add softened cream cheese and vanilla extract, then mix until the mixture holds together like dough.
- Scoop tablespoon-sized portions and roll between your palms into smooth balls, then place them on a parchment-lined baking sheet.
- Refrigerate the truffle balls for at least 30 minutes until firm and cold, which makes coating easier.
Coat with chocolate
- Melt dark chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each, until fully smooth.
- Stir in coconut oil if using to thin the coating, then keep the chocolate warm and fluid for dipping.
- Dip each chilled truffle into the melted chocolate using a fork or dipping tool, letting excess drip off, and return to the parchment-lined sheet.
- Immediately top each truffle with crushed Oreo crumbs, flaky sea salt, or your chosen topping before the chocolate sets.
- If adding a white chocolate drizzle, melt the white chocolate separately and drizzle over the set truffles using a spoon or piping bag.
- Refrigerate for another 20–30 minutes until the coating is fully set, then serve cold or at room temperature.
Notes
For smoother rolling, keep the Oreo crumb mixture well combined and chill the dough until it feels firm. Store truffles in an airtight container in the fridge for up to 10 days; freeze is not recommended for best texture. Dietary swap: use a dairy-free cream cheese to make the filling dairy-free while keeping the same method.