Oreo Truffles with a White Chocolate Drizzle

Finished Oreo Truffles!

Last weekend I finished my competition so I decided to make a sweet treat to reward myself for all my hard work. I think that one sweet I missed the most was Oreo cookies. Anything Oreo always sounds delicious to me! I wanted to make dessert that was simple and took Oreos to another level. I found a recipe for Oreo Truffles that looked amazing…just the pictures got me hooked! I was so set on recreating this dessert and wanted to incorporate coconut oil into the process. When it comes to melting down chocolate, I like to use the old fashion double boil. Usually, about a tablespoon of butter is added to chocolate when being melted to keep a smooth consistency and avoid clumping. This factor is especially important when melting white chocolate. I replaced butter for coconut oil when melting my chocolate and found it worked wonderfully! I have never had a white chocolate melt down as smooth as it did when adding coconut oil in the process.

This recipe was actually fun and easy to make…not to mention my boyfriend loved stealing some of the Oreo cookies from the package! I recommend putting the Oreo mixture in the freezer for about 15 minutes before rolling them in chocolate. This definitely made it easy to get a full coating of chocolate around the Oreo Truffle. I also used a toothpick to help with the coating process. You may use cream cheese that is not whipped, however I found the whipped cream cheese was extremely easy to mix with the Oreos. Let’s take a look at what you’ll need:


1 package Oreo cookies

2 cups semi-sweet chocolate chips

½ cup white chocolate chips

1 8oz. tub whipped cream cheese

2 tablespoons Kelapo Coconut Oil, separated



  1. Remove 5 Oreo cookies from the package and set aside for later. Take the remaining Oreos and crush finely in a food processor. Place the crushed Oreos in a bowl and add in cream cheese. Mix with a spatula until well blended.
  2. Roll mixture into about 1-inch sized balls and place onto a cookie sheet lined with foil or parchment paper. Once all balls are rolled, put cookie sheet into the freezer for about 15 minutes.
  3. Place water to lightly boil and add a medium sized bowl on top; this will created your double boil. Add in semi-sweet chocolate chips and 1 tablespoon coconut oil. Stir constantly until all chocolate is melted and thoroughly combined.
  4. Remove chocolate from heat and take out Oreo balls from the freezer. Place a toothpick into the Oreo ball and roll in chocolate until completely covered. Repeat this process for all Oreo balls.
  5. Once complete, place back in the freezer for 15 minutes.
  6. Meanwhile, complete a double boil for the white chocolate; adding in 1 tablespoon coconut oil.
  7. Place melted white chocolate in a plastic storage bag so just enough fits in a corner and cut a diagonal slit with scissors.
  8. Take the covered Oreo Truffles from the freezer and drizzle white chocolate over the tops.
  9. Once complete, crush the 5 Oreos into a fine powder and sprinkle over the white chocolate. This step may be optional, however adds more decoration.
  10. Once complete, remove Oreo Truffles from cookie sheet and enjoy!

These Oreo Truffles were a hit at my house! I saved some for my teammates that competed with me and received great reviews as well. You end up biting into a chocolate shell that’s filled with an Oreo center…it can’t get much better than that! I recommend storing the Oreo Truffles in the refrigerator when not being consumed. If you love Oreo cookies as much as I do, try making our No Bake Oreo Cake or Oreo Mud Pie. These are simple recipes that hits the spot! Do you have a favorite Oreo recipe?


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