Made without cream cheese or sweetened condensed milk, these Oreo balls only need 4 household ingredients and a few minutes of work. They make the ultimate fancy no bake treat!
It's become a bit of an obsession, but adding Oreos into classic desserts is such an easy way to add amazing flavor and texture to a recipe!
Today we're Oreo-ifying truffles in the form of these cute 2 bite treats!
I mean, who knew Oreos could looks THIS fancy???
They look like a complicated dessert, but you only need 4 ingredients, they're no bake(!!!) annnnd are ready in no time.
And if you still don't think they're loveable enough: these are also a year round treat. Simple and refreshing enough to make in the summer, while also decadent and extravagant enough to serve during Christmastime! Annnnd everything in between.
Oreo cookies: use regular ole' Oreos. This recipe uses the filling and the cookie!
butter: adds richness and helps the truffles firm up once chilled
milk: helps soften the cookie mixture to the right texture for rolling
chocolate: to dip the truffles in!
oil: this one's optional, but I recommend using it if chocolate tends to pick on you! Oil helps stabilize it and prevent seizing. It also makes it easier to dip because it loosens the consistency of the chocolate slightly. ANNNND it adds a nice little shine to the coating once it hardens!
how to make Oreo balls
1. Grind Oreo cookies into a fine crumb using a food processor.
2. Pulse in melted butter and milk. The mixture should be well moistened and easily sticks together if you squeeze it with your fingers. If needed, gradually add in more milk until it reaches the right consistency.
3. Scoop 1 tablespoon sized portions of the Oreo mixture and roll into balls. If you find you accidently added a bit too much milk and the mixture is too sticky to roll, you can simply scoop the tablespoon sized portions onto a parchment lined baking sheet and freeze until firm enough to roll into smooth truffles!
4. Chill the Oreo balls while you prep the chocolate. Make sure the Oreo balls are VERY WELL chilled (I even prefer freezing them). It makes it so so soooooo much easier to coat them in chocolate.
5. Melt chocolate & cool slightly to dip Oreo balls. Let the melted chocolate sit for a few minutes just so it's not piping hot before dipping the Oreo balls.
After dipping the truffles in chocolate (while they're still wet), you can also decorate the chocolate coated truffles with some crushed Oreos or flaky sea salt on top. Ooooorrrrr you can let the chocolate set slightly and drizzle over some more melted chocolate!
6. Chill truffles again to allow the chocolate to set before enjoying! These truffles are best served cold.
Oreo mixture crumbling between your fingers when you try to roll it? Blend more milk into the base mixture until it sticks together if you squeeze it.
Oreo mixture too soft to roll? Chill in the freezer for a few minutes or in the fridge for about 1 hour to firm up enough to roll.
Truffles getting too soft while you try to coat them in chocolate? The chocolate may be too hot and / or the truffles may not have firmed up enough in the fridge / freezer. Pop the truffles into the freezer if they're not totally firm and let the chocolate sit for a few minutes to cool slightly.
Oreo balls storage
Keep these Oreo balls stored in a covered container and keep in the fridge. If you need to stack them in the container, place a piece of parchment paper between each layer to prevent sticking (although if they're firmed up enough, that's not usually a huge problem).
These truffles soften a whole lot at room temperature, so avoid taking them out of the fridge until right before you're ready to serve them!
These truffles will keep for up to 2 weeks.
Check out these other recipes!
Oreo Balls Recipe
- 30 (340g) regular Oreo cookies
- 3 tablespoons (45g) unsalted butter, melted and cooled slightly
- 2 to 5 tablespoons milk
- 8 ounces (225g) dark, semi-sweet, or white chocolate, about 1 & ½ cups chopped *see notes
- 1 teaspoon vegetable oil (optional) **see notes
- Line a medium sized baking sheet with parchment paper, and set aside.
- In the bowl of a large food processor, add in Oreos (filling and all!) Pulse on and off until the Oreos become very fine and crumbly.30 (340g) regular Oreo cookies
- Add your melted butter and 2 tablespoons of milk to the Oreo crumbs. Pulse the mixture again until it's well moistened and sticks together without crumbling. If needed, pulse in more milk, 1 tablespoon at a time, until the mixture comes together.3 tablespoons (45g) unsalted butter,, 2 to 5 tablespoons milk
- Scoop out 1 tablespoon sized portions and roll between your hands into a smooth ball. Arrange onto your parchment lined baking sheet.If the mixture is too crumbly to roll, blend in some more milk.If the mixture is too sticky to roll, scoop out the portions and drop them onto your baking sheet. Then chill the portions in the freezer for 10 to 15 minutes, or until firm enough to roll smoothly.
- Once all the balls are portioned and rolled, place them in the freezer to chill for at least 20 minutes before dipping in chocolate, or until firm. If you don't plan on coating the truffles in chocolate right away, keep the Oreo balls stored in the fridge until you're ready.
- Melt chocolate in a microwave or on your stove over a double-broiler.To melt in your microwave, place the chopped chocolate into a microwave safe. Heat in your microwave in 10 second bursts, pausing after each one to stir, until melted and smooth. To melt on your stovetop, place a pot filled with 1 inch of water over high heat until the water starts steaming (but not boiling!). Reduce heat to low to maintain a very light simmer. Place chocolate in a heat safe bowl that's large enough to fit into your pot without the bottom of the bowl touching the water. Warm the chocolate, stirring frequently. until melted.8 ounces (225g) dark, semi-sweet, or white chocolate,
- If using, mix your oil into the melted chocolate, and set aside for 5 minutes to cool slightly before dipping the Oreo balls. If the chocolate is too hot, it can melt the Oreo balls!1 teaspoon vegetable oil
- Drop one Oreo ball into the melted chocolate and toss to coat. Use a fork or chocolate dipping utensil to lift the ball out of the chocolate and gently shake over the bowl to allow the excess chocolate to drip off.
- Drop the chocolate dipped Oreo ball back onto your parchment lined baking sheet. Leave the truffles plain or top with some flaky sea salt or crushed Oreo crumbs while the chocolate is still wet. You can also drizzle the tops with more chocolate after the coating has firmed up. Repeat with the remaining balls.
- Chill the Oreo balls in the fridge or freezer until the outside chocolate layer is set. Keep stored in the fridge until ready to serve!