Heart Oreo Truffles

5 from 1 vote

Heart Oreo Truffles combine Oreos, creamy filling, and rich chocolate for the perfect Valentine’s Day treat—or make them any time you want something cute and sweet!

Prep Time20

Chilling and Setting Time3

Total Time3 20

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Heart Oreo Truffles

Servings: truffles

Author: Chelsea Lords

Cost: $8.12

Equipment

8 x 8-inch baking pan with parchment paper
Large sheet pan
Food processor or blender
Stand mixer or hand mixer
Heart-shaped cookie cutter

Ingredients

36 regular Oreo cookies leave in creme
8 ounces cream cheese full-fat, brick-style, softened
2 cups (12 ounces) chocolate melting wafers milk, semi-sweet, or dark chocolate; see note 1
2 teaspoons coconut oil
Oreo crumbs optional, for topping
White chocolate optional, for drizzling on top

Instructions

Line an 8x8-inch pan with parchment paper or foil, ensuring an overhang for easy removal. Set aside. Line a large sheet pan with a silicone liner or parchment paper. Set aside.
Place the whole Oreos (cookie and filling) in a food processor or blender. Pulse until you achieve a fine crumb. Re-process any large pieces. Transfer crumbs into a large mixing bowl.
Combine the Oreo crumbs with softened cream cheese. Use a stand mixer or a hand mixer to beat until well combined.
Press the mixture into the prepared pan, compressing to an even layer. Cover and refrigerate for at least 2 hours, or freeze for 1 hour if short on time.
Once chilled, lift the mixture from the pan using the overhang. Use a heart-shaped cookie cutter to cut out shapes. (You can reroll any leftovers into small balls.)
Combine the chocolate and oil in a glass bowl. Microwave in 15-second increments, stirring between each, until melted and smooth. Allow to cool for about 5 minutes to prevent melting the truffles when dipping.
Dip each heart truffle into the melted chocolate, ensuring an even coat. Lift out with a fork, tap to remove excess chocolate, and use a toothpick to eliminate any bubbles. Use a table knife to gently slide the truffle onto a lined sheet to set.
Optional: Immediately sprinkle with Oreo crumbs if desired, or let the chocolate set slightly before drizzling with melted white chocolate.
Refrigerate for at least 1 hour to allow the chocolate to set.

Notes

Note 1: I recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store—I like using melts best for ease!). Use whatever flavor of chocolate you like best!

Make Ahead and Freeze: You can prepare the shaped balls a couple of days in advance (store in an airtight container). Freeze the finished truffles for 2–3 months and thaw overnight in the fridge.

Storage: Store in an airtight container, separated by parchment or wax paper, in the fridge for up to 2 weeks. (Due to the cream cheese, these truffles must be refrigerated.)

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