sheilanyc
- 43
Click For Summary
Discussion Overview
This thread centers around the sharing of recipes and techniques for making Oreo Truffles, with participants discussing various methods for preparation, dipping, and storage. Questions about the recipe's origins and potential variations are also raised.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, shares a detailed recipe for Oreo Truffles, including tips on melting chocolate and using different types of chocolate.
- Another participant mentions using a spoon for dipping to reduce messiness.
- Several users discuss the effectiveness of various tools for dipping, including tongs and toothpicks, to minimize mess.
- One participant notes that they typically get a large yield from the recipe, estimating over 40 truffles, and shares their experience with storage and serving.
- Another participant expresses concern about the messiness of the truffles when served at a party and seeks input on this aspect.
- One participant mentions using Mint Oreos as a variation and suggests adding mint flavoring for a festive touch.
- Another participant describes their method of crushing Oreos in a bag to avoid messy hands during preparation.
- Several participants inquire about the recipe's origins, with one suggesting it is not an official Pampered Chef recipe but has been widely shared.
Areas of Agreement / Disagreement
Views differ regarding the best methods for dipping and the potential messiness of the truffles when served. No clear consensus emerges on the recipe's official status.
Contextual Notes
Participants share personal experiences and variations in making Oreo Truffles, reflecting a range of techniques and preferences without implying any official guidance.
Who May Find This Useful
Consultants and home bakers interested in creative dessert ideas or looking for tips on making Oreo Truffles may find this discussion beneficial.
beepampered
- 1,143
Truffle RecipeHere's the recipe. They need to be done before a show because of the freezing time. Also, anyone who know how to neatly dip the balls in the chocolate I would love to hear your tip. I just do half the ball since it gets to messy otherwise...BEE
Oreo Truffle Balls
Chocolate or Vanilla Baking Bark
1 pkg. (8 oz.) cream cheese, softened
1 pkg. Oreo Cookies
Melt chocolate in double boiler. Add solid vegetable shortening, ½ teaspoon at a time as needed to make the mixture smooth. (Do not add liquid oil or water to chocolate or it will clump.) Chop the entire package of Oreo cookies with the Food Chopper. Mix with cream cheese. Scoop out balls of mixture using the Small Scoop. Place in freezer until firm (30 minutes to 1 hour) .Dip in melted chocolate, one at a time, and place on parchment paper or wax paper until set. Store in an airtight container in the refrigerator.
Other tips: I like the white chocolate ones best. Plus you can drizzle some dark chocolate over them to make creative designs. For the holidays, you can use food coloring in the white chocolate. Easy and fun!!
Oreo Truffle Balls
Chocolate or Vanilla Baking Bark
1 pkg. (8 oz.) cream cheese, softened
1 pkg. Oreo Cookies
Melt chocolate in double boiler. Add solid vegetable shortening, ½ teaspoon at a time as needed to make the mixture smooth. (Do not add liquid oil or water to chocolate or it will clump.) Chop the entire package of Oreo cookies with the Food Chopper. Mix with cream cheese. Scoop out balls of mixture using the Small Scoop. Place in freezer until firm (30 minutes to 1 hour) .Dip in melted chocolate, one at a time, and place on parchment paper or wax paper until set. Store in an airtight container in the refrigerator.
Other tips: I like the white chocolate ones best. Plus you can drizzle some dark chocolate over them to make creative designs. For the holidays, you can use food coloring in the white chocolate. Easy and fun!!
sheilanyc
- 43
BethCooks4U
Gold Member
- 12,926
Have you used the tool that comes with the double boiler to do the dipping? That helps me be less messy.beepampered said:
I have found that using the scoop like you suggest makes it much neater to make cookies and candies but I get much less on my fingers to taste (I never do that at shows!!
) and my hands don't get so dry from washing them all the time. The good thing is I end up with more cookies. 
And thanks for the recipe, by the way!
Kristen
- 159
Cindycooks
Silver Member
- 1,843
I used tongs to dip these at Christmas and it worked great. I'm sure it would work with the chocolate melted in the microwave as long as the choc is melted really well. It has to be pretty thin. I always add a little paraffin wax to chocolate when I am making candy (you can get it with the canning supplies at the grocery store). Candy makers use it. It makes the chocolate a little smoother and thinner and keeps it from melting if you keep the candy out.
These are messy to make - here is what I do. Put the oreos in a gallon ziploc freezer bag (they are thicker) and crush by poundiing with the flat side of the meat tenderizer, or roll with bakers roller. Add the soften cream cheese, zip up and smish with your hands over and over and over! No messy hands! Then I got them out with the scoop and rolled. Your hand still end up messy but at least you don't have to squish them! Worked great.
These are messy to make - here is what I do. Put the oreos in a gallon ziploc freezer bag (they are thicker) and crush by poundiing with the flat side of the meat tenderizer, or roll with bakers roller. Add the soften cream cheese, zip up and smish with your hands over and over and over! No messy hands! Then I got them out with the scoop and rolled. Your hand still end up messy but at least you don't have to squish them! Worked great.
ChefBeth2
- 78
maryhenderlite
- 306
I usually get ALOT (40+ never did count them)!! I make smaller little balls (small scoop), and then freeze them. They will keep along time (that is if they aren't eaten 
) From my experience they have not melted and are not messy. Now, I haven't ever had them sitting outside or anything. I highly recommend these. They are awesome!!!
) From my experience they have not melted and are not messy. Now, I haven't ever had them sitting outside or anything. I highly recommend these. They are awesome!!!
ChefBeth2
- 78
whiteyteresa
- 1,727
I have done something like the oreo truffles before and I just used a long tooth pick to dip the balls into chocolate. I insert the tooth pick and dip - just depends if I pull them out or not. Sometimes I leave them in for my guest to pick them up with especially if the tooth pick are decorative. I will freeze the insert from the chillzanne rectangle serve. and then when I am ready to dip them I put then directly on the frozen chillzanne lined with parchment paper of crouse. and I have never had a problem with being too messy.
ChefBeckyD
Gold Member
- 20,320
ChefBeth2 said:
I don't think this is an "official" PC recipe - but it has been making the rounds on loops since I started w/ PC.
During the Fall/Winter months I offer them as a gift when the host has 15 or more guests - I bring them as a treat for everyone. (I just keep some in the freezer all the time - ready to dip when I need them) A variation I really like - use the Mint Oreos, and add a drop of mint flavoring to the mix and use dark chocolate to coat them.....everyone thinks they are yummy & festive!
jasonmva
Silver Member
- 765
sheilanyc said:
I have used a regular tablespoon to coat them and remove them. It works ok and gets the job done. The trick I learned is to let the chocolate cool just a bit before the dipping commences.
The ones that have been the biggest hit with me are the Cool Mint double stuff dipped in white chocolate.
I tried the peanut butter double stuffs and they weren't that great.
My partner suggested to me that I should try the new Uh Oh's (the Vanilla cookie with the cream filling). That will be the next experiment.
ShanaSmith
Silver Member
- 1,313
I melt the chocolate in the micro and it works great. I use a bag of either white or milk chocolate chips and add crisco to thin it out a little. I have never frozen mine before dipping either. I have the best results with a tablespoon and a fork. I let the truffle sit on the fork over the bowl for a moment before I transfer it to wax or parchment paper.
Frequently Asked Questions
What ingredients do I need for the Oreo truffle recipe?
To make Oreo truffles, you will need 1 package of Oreo cookies, 1 package (8 oz) of cream cheese, and chocolate for coating (either milk, dark, or white chocolate). Optional toppings can include crushed Oreos or sprinkles.
How do I prepare the Oreo truffles?
First, crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Then, mix the crumbs with softened cream cheese until well combined. Roll the mixture into small balls and refrigerate for about 30 minutes. After chilling, dip each ball into melted chocolate and place them on a baking sheet to set.
Can I use different types of cookies for truffles?
Yes, you can experiment with different types of cookies! While the classic recipe uses Oreos, you can substitute with other sandwich cookies like chocolate mint or peanut butter cookies for unique flavors.
How long do Oreo truffles last in the fridge?
Oreo truffles can last in the refrigerator for up to 1 week when stored in an airtight container. If you want to keep them longer, you can freeze them for up to 3 months.
Can I make Oreo truffles ahead of time?
Absolutely! Oreo truffles can be made a day or two in advance. Just store them in the refrigerator until you're ready to serve. If freezing, allow them to thaw in the fridge before serving for the best texture.
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