Do you remember the first time you bit into a truffle as a child? Those perfect little balls dusted with golden cocoa in their fancy gift boxes just looked so irresistible. Each time the soft chocolate yielded to my baby teeth, my taste buds were assaulted by the intense flavor of pure cocoa, and I cried out in betrayal and disappointment. But every year, I tried again, lured in by the beauty of truffles.
Now that I’m a grown-up (most of the time), I love the rich bitterness of chocolate truffles, but I still appreciate the kind of chocolate that wouldn’t make a little kid cry. These Oreo Balls are the truffles I wish I’d reached for as a child. They’re also the type of treat that will be the talk of your cookie exchange and the perfect little something to give to your neighbors.
They’re incredibly easy to make as they require no baking. It’s a recipe I love to make with my kids, part of our Christmas tradition. Crushing the Oreos to smithereens is a great way to use up a little of that trapped boy energy on a cold winter day.
Chocolate Oreo Balls
Makes 3 dozen balls
1 16.6 oz package Oreo Cookies (Do not use double stuffed! Save those for eating)
1 8 oz brick of cream cheese
3 4 oz bars of semi-sweet chocolate (340 grams)
Any sprinkles or decorations you want to add
- Pour the Oreos in a bowl and crush with a meat cleaver. Alternatively, you could put them in two ziplock bags (one inside the other) and tell your kids to go nuts on them. Once the Oreos are in coarse chunks, place them in the food processor and pulse them a few times.
- Add the cream cheese to food processor and pulse until well blended. This is tough work for your mixer, and should make you pause and appreciate the conveniences of modern life! You will have to open the lid and move the contents around many times until you get the right consistency. You’ll know when you’re done. The mixture will be glistening, dark, and smooth.
- Roll mixture into small balls and place on wax paper on a cookie sheet.
- Chill in fridge for ½ hour.
- Melt chocolate bars in double boiler until smooth and beautiful.
- Dip oreo balls in chocolate. This can be messy if you don’t use a spoon. Resist the temptation to use your fingers or you will have unappetizing fingerprints on your Oreo balls. I prefer to dump the balls one by one in the melted chocolate and scoop them out with a spoon onto a wax paper covered cookie sheet.
- Decorate the balls with sprinkles if desired. I prefer a smoother coating.
- Chill again in the fridge for 30 minutes.
- Keep in the fridge until ready to serve. Dust with cocoa or powdered sugar before serving.