How to Make Best Selling Oreo Truffles

For most of my military career, the day before Thanksgiving always consisted of a commander’s call followed by a bake sale auction to raise funds for our unit booster club. Every year, I made these Oreo Truffles and every year they were one of the top selling items in the sale. I’m talking $50 and up for a tin of around 16 truffles. People go crazy for these truffles and they are so simple to make. Full disclosure and fair warning – they are highly addictive, so make sure you keep some aside for yourself!

Ingredients:

• 14 oz Oreos (regular, not double stuff)
• 1 8oz package cream cheese, softened
• 1 package mini chocolate chips (11ish oz)
• Approx 6 packages melting wafers or baking chocolate for dipping
• 1-2 oz white chocolate or melting wafers for decoration (optional)

**Note – make sure you check the weight on the Oreo package! They have changed the weight recently and you will likely need to purchase the family size to have enough. But, that means there are extras for a chef’s snack!

Instructions for Oreo Truffles

First, set your cream cheese out to soften for several hours. You want the cheese softened but not melted.

Crush the entire package (okay – maybe minus a couple because who can resist an oreo?). Use your food processor or place them in a gallon ziploc bag and crush with a rolling pin. Either way works!

Combine crushed oreos and mini chocolate chips in a large bowl. Add the cream cheese and combine thoroughly. You can use a spoon for this, but I find that digging in and using your hands to smoosh everything together is easiest. Make sure everything is combined well and there are no dry bits of oreo left in the bottom of the bowl, otherwise they won’t hold together as balls. 

Form the mixture into balls, approx 1-inch in diameter. The best tool for the job is the Tupperware melon baller. I use the small side grab a toothpick to poke through the hole and pop the balls out. You can also use a spoon to scoop out some of the mixture and shape into balls with your hands. Place the balls on a cookie sheet lined with either wax paper or parchment paper. 

Freeze the balls for at least an hour to firm them up and make dipping easier. 

Melt the chocolate for dipping. I have this double boiler that my husband gave me for Christmas one year, and it is fantastic! You can also make a double boiler by placing a bowl over a pot of boiling water. Or, if neither of those is an option, you can melt the chocolate in the microwave, just make sure you don’t scorch it. Burnt chocolate is awful and there’s no way to salvage it!

Once the chocolate is melted, start dipping the balls. Keep the frozen balls in a bag in the freezer and only pull out a handful at a time to dip. This way they stay frozen and do not turn to mush in your melted chocolate. Make sure to get them coated on all sides and let the excess chocolate drip off. I have this set of tools and they make dipping so easy. You can also use a pair of forks. The most important things is to have a tool that allows the excess chocolate to drip away from your truffle. 

After allowing the chocolate to drip, carefully place the balls on a parchment or wax paper lined pan, making sure the flat side is down. The best method I’ve found is to drop the ball into the chocolate and then scoop it out, turning it over as you go. If you use a spiral tool, you can scoop the ball out rounded side down and easily transfer to the pan. Leave enough space between the balls so they do not touch as they are drying. 

For the decoration, melt a little white chocolate and drizzle over the top of the oreo truffles. I like to use a piping bag with the smallest tip, or you can use a ziploc bag and cut a very small part of one of the corners off to use as a piping bag. 

Put the oreo truffles back in the freezer to set completely. Once they are set, take a knife and trim any extra chocolate off the edges as needed. Store in the freezer or refrigerator.

To really spruce them up for a bake sale, visit your local Dollar Tree and pick up some holiday tins and basket or cookie tray bags. Line the tins with some parchment paper and then layer the oreo truffles inside. Tape the lid to the back of the tin and put the whole thing inside a basket or cookie tray bag (whichever size works best). Tie the top with some curling ribbon and add a fancy label. I like to tape the corners of the bag under to neaten up the look too. 

Most importantly – enjoy these easy and addicting oreo truffles. You will be amazed at how crazy people go over these little delights!