Mint Oreo Chocolate Truffle Recipe – An Easy 3 Ingredient Recipe

If you are looking for a quick and easy recipe to add to your Christmas cookie tray look no further than this Mint Oreo Chocolate Truffle recipe. With only 3 ingredients you can make 36 chocolate truffles to share with your family and friends with very little effort.

Classic chocolate truffles are typically made by heating heavy cream and pouring it over chopped chocolate to get a smooth velvety center filling. However you must follow certain steps to make sure that the cream melts the chocolate perfectly and that the filing sets up properly.

Although it isn’t difficult to make standard truffles, this recipe is much easier! That is because we add two ingredients into a food processor and the filling is made and ready to be formed into balls.

It doesn’t get much easier than that! Then once the filling has chilled the balls are dipped in melted chocolate.

Then you can choose to decorate them with coarse sugar, sprinkles or nonpareils if you prefer. Add them to your Christmas cookie tray for a sweet treat, or gift them to your family or friends.

Ingredients To Make Mint Oreo Chocolate Truffles

1. Mint Creme Filled Oreos

In the spirit of the holiday season these truffles will take on a mint flavor. Therefore purchase a standard size package of mint creme Oreos (not the thin mint Oreos).

The mint flavor is a nice and refreshing contrast to the chocolate taste both inside the filling and as the outer coating. However, if you prefer you can make truffles using standard chocolate creme sandwich cookies instead.

In fact, you can make this recipe using any flavor of Oreo cookies, or any other creme filled cookie brand that you prefer. Depending on the time of the year you will find a wide variety of flavors at the grocery store.

Other Oreo Flavors:

• Original: The classic Oreo cookie, with two chocolate wafers filled with sweet, creamy vanilla creme.
• Golden: A version of the original Oreo with vanilla wafers instead of chocolate wafers.
• Hot Cocoa Creme: Chocolate sandwich cookies with dual layered marshmallow and hot cocoa creme.
• Toffee Crunch Creme: Toffee flavored creme filling with sugar crystals giving you an added crunch.
• Peanut Butter Creme: Nothing goes better with chocolate than peanut butter.
• Red Velvet Creme: A limited-edition flavor with red velvet creme filling.
• Chocolate Hazelnut Creme: Chocolate hazelnut creme filling to give you a bit of coffee inspired flavor.
• Salted Caramel Creme: Salted caramel creme filling nestled between two chocolate cookie wafers.

However, do not purchase the double stuffed or the Oreo thins when making truffles. Stick to the standard, classic cookies which give you the perfect cookie to filling ratio needed for this recipe.

And just in case that you are considering the sandwich cookies that have been dipped in fudge coating, skip them. They won’t work in this recipe either.

However you can use the Gluten-Free Sandwich Cookies for those who must follow a gluten-free diet. Again, just be sure to purchase the standard size (not the double stuffed) gluten free cookies.

2. Cream Cheese

A block of cream cheese is what will bind the cookie crumbs together. However, it is crucial that the cream cheese is softened completely to room temperature.

Otherwise there will be bits of cream cheese scattered throughout the truffles. It is best to let refrigerated cream cheese sit at room temperature for an hour. This will allow the cheese to soften naturally.

However, if you are like me, there are times when I forget to sit it out ahead of time. In that case you will need to use another method to soften the cream cheese quickly and easily.

Microwave

Remove the cream cheese from both the cardboard and foil package. Place the block on a microwave safe plate and heat it in 10-second increments until it is softened. Be careful not to overheat the cream cheese, as it can become grainy or rubbery.

Warm water

You can also soften cream cheese by placing it in a bowl of warm (not hot) water. However be sure to leave it in the foil package. Let the cheese sit in the water for about 15 minutes, or until it is softened.

Oven

Heat your oven on the lowest setting and then turn it off. Place the cream cheese (opened or in the foil wrapper) in an oven safe dish and let it warm for about 10 minutes or until soft.

Once the cream cheese is softened, break it into pieces before adding it to the food processor with the cookie crumbs.

3. Bittersweet Chocolate

Unlike traditional truffles, these mint Oreo truffles will be coated in a layer of chocolate. However, instead of using semi-sweet chocolate that we use to make Buckeye candy, this time we are using bittersweet chocolate.

Bittersweet chocolate is a type of dark chocolate that typically contains 70% to 85% cacao. This means that it is made with more cocoa beans than semi-sweet chocolate, giving it a more intense flavor.

It also contains less sugar, which is ideal for this very sweet and rich recipe. Most often you will find bars of bittersweet chocolate, but on occasion you may be able to find a bag of bittersweet chocolate chips.

You can use either one to make the chocolate coating for your truffles.

Decorate The Mint Oreo Chocolate Truffles

Although not a required ingredient, adding a few sprinkles or non-pareils to the top of the truffles dresses them up a bit. However it is important to do so while the chocolate is still soft so that they stick to the surface.

Easy Mint Oreo Chocolate Truffle Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 38 mint filled chocolate sandwich cookies
• 8 oz. cream cheese, room temperature
• 16 oz. bittersweet chocolate, chopped
• Sprinkles for garnish (optional)

INSTRUCTIONS

Line 2 baking sheets with parchment paper. Set aside.

Break each cookie into 4 pieces and place them in a large capacity food processor. Pulse until the cookies turn into fine crumbs.

Add the cream cheese to the food processor and pulse until completely combined.

Use a small cookie scoop or a tablespoon to scoop out the mixture and use your hands to roll into 1 inch balls. You should have about 3 dozen chocolate balls. Place the chocolate balls on the parchment paper and refrigerate for 30 minutes.

Melt the bittersweet chocolate in a double-boiler set up over low heat. Once the chocolate is smooth, work one at a time and dip the balls in the chocolate, being sure that they are completely coated.

Use a fork to remove the balls from the chocolate and let the excess chocolate drip off. Then place the chocolate truffle on the parchment paper lined baking sheet.

While the chocolate is still wet, sprinkle the top with sprinkles. Continue to work in batches until all chocolate truffles are coated.

Refrigerate until the chocolate is set, about 20 minutes.

Store in a tightly sealed container in the refrigerator for up to 4 days.

ENJOY! Mary

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