Description
These Valentine’s Oreo Truffles are a delightful no-bake treat combining the rich flavors of Oreo cookies and creamy white chocolate. Perfect for holiday celebrations or gifting, these truffles feature a smooth cream cheese center, coated in white chocolate and decorated with festive pink and red candy melts and heart-shaped sprinkles.
Ingredients
Scale
Base
- 36 Oreo sandwich cookies
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Coating and Decoration
- 12 ounces white chocolate melting wafers
- 1/2 cup pink candy melts
- 1/4 cup red candy melts
- 2 tablespoons Valentine’s sprinkles or heart-shaped sprinkles
Instructions
- Prepare Oreo Mixture: Place the Oreo cookies in a food processor and pulse until fine crumbs form. Add the softened cream cheese and vanilla extract, then blend until the mixture is fully combined and smooth.
- Form Truffles: Scoop out tablespoon-sized portions of the mixture and roll into balls. Place the balls on a parchment-lined baking sheet and refrigerate for 20 to 30 minutes until firm.
- Melt White Chocolate: Melt the white chocolate wafers according to package directions until smooth and ready for dipping.
- Coat Truffles: Dip each chilled truffle into the melted white chocolate, allowing excess to drip off, then return to the parchment-lined sheet.
- Decorate: Melt the pink and red candy melts separately. Drizzle over the coated truffles, then immediately decorate with Valentine’s sprinkles before the coating sets.
- Set Truffles: Refrigerate the decorated truffles for 15 to 20 minutes until fully set and ready to serve.
Notes
- For easier dipping, use a fork or dipping tool to coat the truffles.
- If the chocolate becomes too thick, reheat in short 10 to 15 second intervals.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- You can substitute dark or milk chocolate for a richer flavor.
