Halloween Chocolate Oreo Truffles
Easy Oreo truffles made with Oreo cookies and cream cheese, perfect for Halloween made into white chocolate ghost truffles and chocolate ball truffles decorated with Halloween sprinkles.
Equipment
- food processer
- cookie scoop or spoon
- microwave for melting chocolate coating/wafers
Ingredients
- 36 regular oreo cookies (one 14.3oz package of regular Oreos, NOT double stuf)
- 8 ounces cream cheese
- pinch of salt
- 10 ounces white chocolate melting wafers (You can also use white chocolate chips melted with 1-2 teaspoons of vegetable oil)
- 10 ounces chocolate melting wafers (dark, milk, or semi-sweet) (Ghirardelli chocolate melting wafers are my fave!)
- Halloween sprinkles (including chocolate sprinkle jimmies and round black sprinkles for the ghost's eyes and smiles)
Instructions
- Place 36 regular Oreo cookies in a food processor and pulse until crushed into fine crumbs. This does not take long, only 30-60 seconds total.
- Cut the cream cheese block into large chunks and place in the food processer. Process for around 30 seconds until a dough like consistency forms.
- Scoop out around 1½ Tablespoon amount of truffle dough and shape into the truffle. If you're doing the simple truffle sphere shape, you can just roll it in between your palms to form a ball. To do the ghost shape, you simple make a triangle shape and round the pointed end. I find it easiest to use the inner curve of my hand between the index finger and thumb to create the perfect rounded top!
- Place formed truffles onto a parchment lined sheet pan or large plate/platter. Once all the truffles are formed, place the truffles into the refrigerator for AT LEAST one hour to chill before coating with chocolate.
- When the truffles have chilled, melt the white chocolate wafers into a microwave safe bowl per the instructions on the package. Usually you will melt them slowly by heating in small increments in the microwave - avoid overcooking/burning.
- Use a fork or toothpick to help you dunk the ghost shaped truffles into the white chocolate coating, gently shaking off excess chocolate, then placing back onto the parchment lined sheet/platter.
- To make the ghost eyes, use small black circle or sphere sprinkles and for the mouth use a chocolate sprinkle jimmie! Finding a curved one for the mouth looks super cute! Be sure to place the sprinkles right away so they stick to the chocolate coating before it dries!
- After finishing with the ghosts, melt the semi-sweet or dark chocolate wafers into a microwave safe bowl following the instructions on the package. Then dunk the truffle balls into the chocolate, evenly coating in chocolate and gently shaking off the excess, then placing on the parchment paper. Repeat until all of the chocolate balls are coated.
- Allow them to harden up a bit and then taking a spoon or fork, dip the tip into the melted chocolate and drizzle the chocolate back and forth over top of the truffles creating a 3D chocolate drizzled look. Sprinkle over Halloween sprinkles before the chocolate drizzle sets and let dry completely before enjoying!
Notes
This recipe makes 20-30 truffles depending on the size you make them. To make each one the exact same size, use a digital food scale to ensure they all weigh the same prior to dipping into chocolate or use a cookie scoop for easy portioning.
Tried this recipe?Let us know how it was!
