Oreo Truffle Balls with Pink Candy Coating (Printable)

Creamy Oreo-cream cheese centers dipped in pink candy coating for a sweet, satisfying treat.

# What You Need:

→ Truffle Base

01 - 36 Oreo cookies with filling (14.3 oz)
02 - 8 oz cream cheese, room temperature

→ Coating & Decoration

03 - 12 oz pink candy melts or white candy melts tinted with pink oil-based coloring
04 - 1 tsp vegetable shortening, optional for smoother coating
05 - Sprinkles or edible pearls, optional for decoration

# How To Make It:

01 - Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, crush the cookies in a sealed zip-top bag using a rolling pin.
02 - Transfer crumbs to a mixing bowl. Add softened cream cheese and stir with a spatula until completely combined and uniform in color.
03 - Scoop tablespoon-sized portions and roll into firm balls between your palms. Place each truffle onto a parchment-lined baking sheet. Repeat with remaining mixture.
04 - Chill truffle balls in the refrigerator for 30 minutes or freezer for 15 minutes, until firm enough for dipping.
05 - Melt the candy melts in a microwave-safe bowl in 30-second intervals at medium power, stirring between each session until smooth. Stir in vegetable shortening if desired for a shinier, smoother coating.
06 - Using a dipping fork or regular fork, dip each chilled truffle ball into the melted candy coating. Tap gently to remove excess coating, then return to the parchment-lined tray.
07 - While the coating is still wet, decorate with sprinkles or edible pearls as desired.
08 - Let the coated truffles set at room temperature, or chill in the refrigerator for 10 to 15 minutes until the coating is hardened.
09 - Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • You only need two ingredients for the truffle itself, which means less mess and faster cleanup.
  • The satisfying snap of the candy shell gives way to a creamy, rich center that feels indulgent without being too sweet.
  • They look fancy enough to impress guests but are forgiving enough that even kids can help roll them.
02 -
  • If your candy coating seizes and turns grainy, it means water got in, even a single drop will ruin the batch, so keep everything completely dry.
  • Rolling the truffles with slightly damp hands keeps the mixture from sticking to your palms and makes shaping them much easier.
  • Do not skip chilling the truffles before dipping, or they will soften and slide right off the fork into the candy melt.
03 -
  • Chill your finished truffles on a wire rack instead of parchment if you want the bottoms to stay as smooth as the tops.
  • Add a pinch of sea salt on top of each truffle right after dipping to balance the sweetness and make the flavor more complex.
  • Use oil-based food coloring only, because water-based dyes will cause the candy melts to seize and turn grainy.
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