I love these Mint Oreo Truffles for St. Patrick’s Day! You only need a few simple ingredients to make them, and although there are a few steps in putting them together, none of it is difficult. Just read through all the directions before getting started and you’ll have fun making them without a ton of work.
I took these to one of my son’s school events and they were gone in a flash. Everyone loved them! I really like serving them in the mini muffin liners, too. They look cute that way and they’re much easier to share. You *are* going to share, right?? 😉
- 1 package of Mint Oreo Cookies
- 1 8oz. package of Cream Cheese
- Chocolate Chips/White Chocolate Chips (you pick, or both!)
- These really are easy to make, but there are a few steps. I've broken the directions down into 3 steps so if you choose to, you can do them one at a time and break it up. You could do Step 1 one day and refrigerate overnight. Roll the balls, Step 2, in the morning, and then do Step 3, coat and decorate, later that day. It's up to you! I like the option of smaller steps myself.
- Step 1: Make the truffle dough. Put all of the Mint Oreo Cookies into the food processor and turn it on. Grind them up until there are no large chunks remaining.
- Add the cream cheese, cut into a few smaller pieces so it mixes in faster, and turn the food processor on until well combined. The end result will look like a chocolate paste.
- Refrigerate until firm, about 30-60 minutes. You can refrigerate overnight, too, and pick up with Step 2 the next day.
- Step 2: Roll dough into balls. Roll the batter into small balls, just less than an inch in diameter. You can eyeball it. Just don't get them too big. Remember they'll get bigger when you coat them in chocolate in step 3. Arrange balls in a single layer on a baking sheet, or layer them in a dish with wax paper in between layers.
- You can either do this in batches and move onto Step 3 one batch at a time, or roll all the dough and then do Step 3 all at once. Either way you may need to refrigerate the dough once formed into balls to get it firm again. You can't have it soft and sticky in the melted chocolate. So this is a good place to stop, refrigerate your dough for a while, and then pick it back up to finish the job a little later.
- Step 3: Coat in chocolate and decorate. Prepare a baking sheet by lining it with wax paper.
- Melt about 1 cup of whatever chocolate chips you're using. I did both semi-sweet chocolate and white chocolate. Microwave for 30 seconds, stir, and repeat. That should melt them all. If not, give it a few more seconds.
- Gently drop one truffle ball into the melted chocolate. Using a spoon coat the ball in melted chocolate. Using two forks, pick up the ball and gently pass it back and forth between the them to drip off any extra chocolate.
- Place the coated truffle on the wax paper on the baking sheet. Add sprinkles as desired before the chocolate firms up.
- Repeat with all the truffles. Once you have a tray full you can pop it in the refrigerator to firm up the chocolate a little faster.
- Place each truffle in a mini muffin liner to make them look fancy! Keep refrigerated until you're ready to serve.