OREO Chocolate Truffles

Prep Time
Cook Time
1h 22m
Ready In

"I've been making these for a long time and it's normally a part of our family's Christmas cookie tray and at other times where a good chocolate truffle is called for. Makes approximately 42 truffles, depending on how small or large you make them. I always get a different number."

Original is 20 servings


  • Serving Size: 1 (56.7 g)
  • Calories 262.9
  • Total Fat - 17.6 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 12.5 mg
  • Sodium - 114 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 26.4 g
  • Protein - 2.4 g
  • Calcium - 24.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Step 2

Melt chocolate, by breaking chocolate pieces into small bits and placing over a double boiler with gently simmering water underneath. Be very careful to not to let the water come to a boil or directly hit the bottom of your double boiler pan or let steam hit your chocolate. Letting this occur will cause the chocolate to seize and harden up, preventing it to melt into a smooth consistency.

Step 3

Dip truffle balls in chocolate; placing truffles onto wax paper-lined baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Step 4

Refrigerate until firm, about 1 hour (I do this overnight and sometimes longer, saving time during hectic Christmas schedule). Store leftover truffles, covered, in refrigerator. Makes about 42 truffles. Enjoy!


No special items needed.

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