Mint Oreo Truffles

5 from 1 vote

Mint Oreo Truffles are so delicious! A creamy, minty Oreo filling meets smooth chocolate coating in this no-bake treat. Love Andes mints? Add them on top for an extra touch of goodness!

Prep Time20

Chilling Time30

Total Time50

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Mint Oreo Truffles

Servings: truffles (depending on the size)

Author: Chelsea Lords

Cost: $7.12

Equipment

Blender or food processor
Hand mixer or stand mixer
Sheet pan (15" x 10")

Ingredients

1 (20-ounce) family-sized package Mint Oreos see note 1
8 ounces cream cheese full-fat, block-style, softened
2 cups chocolate melting wafers milk, sweet, or dark chocolate, about 10 to 12 ounces, see note 2
2 teaspoons coconut oil or vegetable oil
Andes Crème de Menthe Thin Mints optional, unwrapped and finely chopped

US - Metric

Instructions

Place whole Oreo cookies (don’t separate cookie from creme) in a blender or food processor. Pulse until they have been crushed into fine crumbs. Make sure there are no large pieces and transfer to a large bowl or stand mixer.
Add the softened cream cheese (room temperature, not melted at all) to the Oreo crumbs. Using a hand mixer or the whisk attachment on a stand mixer, beat until ingredients are well combined and smooth. (If you don’t have a mixer, knead with your hands until smooth and combined.) Cover and refrigerate the dough for at least 30 minutes.
Use a 1-tablespoon measuring spoon or a cookie scoop to measure out the dough balls. Roll into even-sized balls. (If the mixture is still too wet or gets difficult to shape, chill it again for longer.) Place balls on a large lined sheet pan and refrigerate for another 15 minutes.
Once the balls are chilled, add chocolate and the oil to a microwave-safe bowl. Melt in the microwave in bursts of 15 seconds, stirring between each burst for 15 seconds. Be patient microwaving to avoid burning the chocolate—the chocolate is melting even outside the microwave (see note 3).
Once melted and smooth, coat the Oreo balls in the chocolate. Dip a fork in the chocolate, then place an Oreo ball on top of the dipped fork. With the other hand and a spoon, spoon the melted chocolate over the fork. Tap the fork a few times to get the chocolate smooth, then drag the fork across the edge of the bowl to remove excess chocolate. Use a knife to push the Oreo ball off the fork onto the lined sheet pan. Garnish balls immediately after dipping (see step 6). Repeat until all the balls have been dipped. Allow the dipped truffles to harden at room temperature (not fridge/freezer). See note 4 for troubleshooting.
If desired, top with a sprinkle of finely chopped Andes mints while the chocolate is still wet.
Let set, and they’re ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.

Video

Notes

Note 1: I found that a standard family-sized package works the best. (Don’t get double-stuffed!) This is about 36–39 Oreos.

Note 2: Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth. I recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli). Both bars and melts are found in the baking aisle of the store—I like using melts best for ease! Use whatever flavor of chocolate you like best!

Note 3: Microwaving tip: Scorching will ruin the chocolate; the trick is to heat it in very short bursts and stir a lot. So much melting happens outside the microwave. We never want the chocolate to get hot—just warm enough to melt very gradually. Once it’s smoothly melted, it should be at room temperature.

Note 4: Troubleshooting: If the chocolate is too thick and not coating the Oreo ball well, add 1/2 teaspoon additional coconut oil. If the chocolate begins to harden while dipping, reheat the melted chocolate in the microwave. Depending on how quickly you work and/or how fast the chocolate hardens, you might have to remelt the chocolate a few times.

Storage: Keep any leftovers in an airtight container in the fridge for up to a week.

Nutrition