Description
Delightful Peppermint Oreo Truffle Balls combine crushed Oreos with creamy vanilla-infused cream cheese and peppermint for a festive treat. Coated in smooth white or milk chocolate and adorned with crushed peppermints, these no-bake bites are perfect for holiday gatherings or anytime you crave a minty, chocolatey indulgence.
Ingredients
Scale
Truffle Base
- 3 cups crushed Oreos, with the filling removed
- 8 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- ½ cup crushed peppermints
Coating and Toppings
- 32 peppermint white chocolate kisses, unwrapped
- 10 oz milk chocolate melting wafers
- 10 oz white chocolate melting wafers
- ½ cup crushed peppermints (reserved for garnish)
Instructions
- Prepare Baking Tray: Line a baking tray with parchment or wax paper to prevent sticking and set aside.
- Whip Cream Cheese: In a mixing bowl, beat the softened cream cheese until light and fluffy. Add the vanilla extract and continue whipping until smooth.
- Mix Peppermint and Oreos: Stir half of the crushed peppermints into the cream cheese mixture, then add the crushed Oreos. Mix thoroughly until evenly combined.
- Form Truffle Balls: Using a 1-inch cookie scoop or your hands, scoop out a ball of the Oreo mixture. Press a peppermint white chocolate kiss into the center, then mold the mixture around it to form a smooth ball. Place on the prepared baking tray.
- Chill the Balls: Repeat shaping all truffle balls, then refrigerate for 30 minutes or until firm.
- Melt Chocolates: Five minutes before removing the balls from the fridge, melt the white chocolate wafers in the microwave in 30-second intervals, stirring until smooth. Repeat with the milk chocolate wafers.
- Dip in Chocolate: Remove chilled balls and dip each into either melted white or milk chocolate using a fork. Return to the baking tray to let the coating harden. Half can be dipped in milk chocolate and half in white for variety.
- Drizzle and Garnish: If the chocolate hardens before drizzling, rewarm gently in the microwave. Drizzle milk chocolate over white chocolate-coated balls and white chocolate over milk chocolate-coated balls. Immediately sprinkle with the remaining crushed peppermints to garnish.
- Set and Serve: Allow all truffle balls to cool completely until the chocolate is hardened before serving.
Notes
- Storage: Store the truffle balls in an airtight container in the refrigerator for up to 1 week. Avoid leaving them at room temperature for prolonged periods due to the cream cheese filling.
- Chocolate Melting Tip: Melting chocolate wafers in short intervals and stirring between helps prevent burning and ensures smooth texture.
- Pepppermint Kisses: Using peppermint white chocolate kisses enhances the peppermint flavor and creates a surprise center in each truffle.
- Serving Suggestion: These truffles make a wonderful holiday gift or party treat, and can also be stored in the freezer for longer preservation.
Nutrition
- Serving Size: 1 truffle ball
- Calories: 160
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
