Description
Delightfully festive and easy-to-make Peppermint Oreo Truffle Balls combine crushed Oreos, creamy cream cheese, and peppermint flavors wrapped in smooth white and milk chocolate coatings. These bite-sized treats feature a hidden peppermint kiss center, making them perfect for holiday parties or sweet gifts.
Ingredients
Scale
Truffle Mixture
- 3 cups crushed Oreos, with the filling removed
- 8 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed peppermints (divided)
Chocolate Coating
- 32 peppermint white chocolate kisses, unwrapped
- 10 oz milk chocolate melting wafers
- 10 oz white chocolate melting wafers
- Remaining 1/2 cup crushed peppermints for garnish
Instructions
- Prepare the baking tray: Line a baking tray with parchment paper or wax paper to prevent the truffle balls from sticking and set it aside.
- Whip cream cheese and vanilla: Beat the softened cream cheese until light and fluffy, then add the vanilla extract and whip again until well combined and smooth.
- Combine peppermint and Oreos: Mix half of the crushed peppermints into the whipped cream cheese, then fold in the crushed Oreos until the mixture is evenly combined.
- Form truffle balls with peppermint kisses: Using a 1-inch cookie scoop or your hands, scoop one-inch balls of the Oreo mixture. Press a peppermint white chocolate kiss into the center of each ball, encasing it completely, then roll the mixture into a smooth ball and place on the prepared baking tray.
- Chill the truffles: Refrigerate the formed balls for 30 minutes or until they are firm and chilled enough to handle for dipping.
- Melt the chocolates: About five minutes before removing the truffles from the fridge, melt the white chocolate melting wafers in the microwave in 30-second intervals, stirring until smooth and runny. Repeat this melting process separately for the milk chocolate wafers.
- Dip the truffles in chocolate: Remove the chilled truffle balls from the fridge. Using a fork, dip each ball into either the melted white chocolate or milk chocolate (half of the batch in each). Place them back onto the baking tray to set; the chocolate will harden quickly due to the chilled truffles.
- Drizzle and garnish: If the melted chocolate has thickened, microwave it again for 30 seconds and stir. Drizzle milk chocolate over the white chocolate coated balls, and vice versa, then immediately sprinkle the remaining crushed peppermints on top for a festive crunch.
- Repeat drizzle on remaining truffles: Drizzle white chocolate over the milk chocolate dipped truffles and sprinkle with crushed peppermints as well.
- Let cool and serve: Allow all truffle balls to cool completely until the chocolate coatings harden, then serve and enjoy.
Notes
- Storage: Store peppermint Oreo balls in an airtight container in the refrigerator for up to one week. Avoid leaving them at room temperature for extended periods due to the cream cheese content to prevent spoilage.
- Chocolate melting tips: Use microwave-safe bowls and stir frequently to prevent burning or seizing of chocolate.
- Variations: Substitute crushed candy canes for crushed peppermints for a different peppermint texture.
Nutrition
- Serving Size: 1 truffle ball
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
