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Oreo Balls
No-bake Oreo and cream cheese truffles coated in chocolate, with optional cookie crumbs, chocolate drizzle, or sprinkles for decoration. Chill them until firm and set; they can be made ahead and stored in the refrigerator.
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Ingredients
- 38 Oreo cookies (Regular Oreos preferred; not Double-Stuf. One tablespoon of crushed cookies may be reserved for garnish if desired.)
- 8 oz Cream cheese (1 package, at room temperature)
- 1 cup White or dark chocolate melting wafers, semi-sweet chocolate chips, or chopped chocolate bars (For coating; choose one option. Weight varies by type and form.)
- Oreo crumbs (Optional decoration; reserved crumbs may be used.)
- Melted chocolate (Optional decoration, for drizzling after the coating is set.)
- Sprinkles (Optional decoration.)
- Vegetable oil (Optional; use a little to thin the coating if it is too thick for dipping, and whisk it in thoroughly.)
Steps
- 1
Place the Oreos in a food processor and pulse until they become fine crumbs. Alternatively, chop and crush them with a rolling pin on a cutting board until finely ground.
- 2
Transfer the crumbs to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
- 3
Add the room-temperature cream cheese and beat on medium-low speed until combined. Scrape down the bowl with a spatula, checking that no unmixed pockets of cookies or cream cheese remain.
- 4
Using a tablespoon-sized triggered cookie scoop, portion the mixture and roll it into balls, roughly 1 inch in diameter or about 20 g each. Arrange them on a parchment-lined baking sheet.
- 5
Cover and refrigerate the balls for at least 1 hour to firm up, or for up to 2 days.
- 6
Put the chocolate in a heatproof bowl. Microwave on high for 30 seconds, then stop and stir.
- 7
Microwave for another 30 seconds and stir again. Continue in 15-second increments, stirring between each, until melted.
- 8
If the coating is too thick for dipping, add a little vegetable oil and whisk it in thoroughly to thin it.
- 9
Dip each chilled ball in the chocolate coating using a skewer or fork, then place it on parchment paper to set.
- 10
If using Oreo crumbs or sprinkles for decoration, add them immediately after dipping, before the chocolate shells harden.
- 11
Chill the dipped balls for 1 hour or until the coating is set.
- 12
If using a chocolate drizzle, drizzle melted chocolate over the balls once the coating is set.
- 13
Store the Oreo balls in an airtight container in the refrigerator for up to 2 weeks.
Notes
The source gives a tablespoon of crushed cookies as an optional garnish reserve but does not specify a quantity for the other optional decorations or the vegetable oil. The one-cup coating quantity is given without a weight and may vary by chocolate type. Allow at least 2 hours for chilling in addition to the stated 30 minutes of preparation; total time is estimated at 150 minutes. Refrigerate airtight for up to 2 weeks.
Nutrition per serving
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