Save The first time I made these was for my niece's birthday party, and I ended up eating half the Oreo cream cheese mixture before I even got to the dipping stage. There's something dangerously addictive about that combination—I had to literally walk away from the bowl and wash my hands to stop myself.
Last Valentine's Day, I made a double batch and brought them to work. They disappeared within twenty minutes, and three coworkers begged for the recipe before lunch even hit. The pink coating makes them feel special and festive, but honestly they're just as delicious plain.
Ingredients
- Oreo cookies: Don't bother with reduced fat or store brandthe original Oreos give you that perfect crumb texture and the filling is essential for binding everything together
- Cream cheese: Must be completely room temperature or you'll end up with lumpy chunks that refuse to blend smoothly into the crumbs
- Pink candy melts: If you can't find pink, start with white melts and add oilbased food coloring gelwaterbased will seize the coating into a grainy mess
- Vegetable shortening: This little trick makes the melted coating flow like velvet and creates that professional glossy finish you see on boutique chocolates
Instructions
- Crush the Oreos:
- Pulse them in your food processor until they resemble moon dust—no visible chunks remaining. The finer the crumbs, the silkier your truffle centers will be.
- Make the dough:
- Mix the cream cheese into those midnightdark crumbs until completely uniform. You want a dough that holds its shape but still feels slightly soft and pliable, not crumbly dry.
- Roll into balls:
- Scoop generous tablespoons and roll them between your palms, applying gentle but firm pressure. If your hands get warm or sticky, pop the bowl in the fridge for ten minutes—cold dough is much easier to work with.
- Chill thoroughly:
- This is nonnegotiable. Thirty minutes in the fridge or fifteen in the freezer ensures the balls hold their shape when they hit that warm candy coating. Room temperature truffles will slide right off your fork.
- Melt the candy coating:
- Heat in thirtysecond bursts at half power, stirring religiously between each interval. Stop when there are just a few visible lumps and stir until they disappearoverheated candy coating will never recover.
- Dip and decorate:
- Lower each chilled truffle into the pink pool using a fork, lift it out, and tap the fork handle against the bowl rim to let excess coating cascade off. While the surface is still liquid and glossy, scatter your sprinkles or pearls so they adhere permanently.
Save My mom kept sneaking them from the fridge every time she walked past, claiming she was just 'checking if they were set properly.' By the party's end, I had to hide the last few in the vegetable crisper drawer.
Getting That Perfect Snap
The difference between a homemade truffle and a storebought one often comes down to temperature. When your candy coating is too cool, it goes on thick and dull. When it's too hot, it slides right off the truffle and pools into a messy puddle around the base. Aim for consistency similar to warm honey—fluid enough to coat evenly but substantial enough to cling where you want it.
Flavor Variations Worth Trying
Mix a teaspoon of espresso powder into the Oreo crumbs before adding the cream cheese for a mocha twist that cuts through the sweetness beautifully. I've also added crushed peppermint candies during the holidays, and once stirred in mini chocolate chips for an extra chocolate punch. The base recipe is remarkably forgiving.
Make Ahead and Storage Secrets
You can roll the uncoated truffles up to three days ahead—just wrap the baking sheet tightly with plastic and keep refrigerated. Dip them the day you plan to serve for maximum freshness and that covetable glossy finish.
- These freeze beautifully for up to two months if you need to get a jump on holiday gifting
- Let frozen truffles thaw overnight in the refrigerator before serving to prevent condensation from making the coating sticky
- For gifting, layer them between parchment paper in a sturdy box and add a 'keep refrigerated' note
Save Every time I make these, I'm reminded that the most impressive desserts often start with the humblest ingredients. Hope they bring as much joy to your kitchen as they have to mine.
Kitchen Q&A
- → Can I use different colored candy melts?
Yes, absolutely! You can easily swap out the pink candy melts for any color to match a specific holiday, party theme, or personal preference.
- → How do I ensure a smooth candy coating?
For a smoother, shinier coating, you can stir a teaspoon of vegetable shortening into the melted candy melts. Make sure to melt the candy in 30-second intervals, stirring between each, to prevent burning.
- → How long do these truffles last?
When stored in an airtight container in the refrigerator, these truffles will maintain their freshness and delicious texture for up to one week.
- → What if I don't have a food processor?
No problem! You can crush the Oreo cookies by placing them in a sealed zip-top bag and using a rolling pin to break them down into fine crumbs.
- → Can I add extra crunch to the truffles?
Yes, for an added textural dimension, you can stir finely chopped nuts or shredded coconut into the Oreo and cream cheese mixture before rolling the balls.
- → Are these truffles best served chilled?
For the optimal taste and texture, it is highly recommended to serve these truffles chilled. This enhances their firmness and provides a delightful cool sensation.