Easy Chocolate Truffles
Having a solid favorite dessert recipe in your arsenal is part of being an excellent cook. One of my best, most-loved and simplest recipes is this one for Easy Chocolate Cookie Truffles.
How to Make Easy Chocolate Truffles?Jump to Recipe
Your family, friends and you will gobble up these chocolate truffles, guaranteed! I recommend making 2-3 batches at a time, depending on how many of each type of chocolate truffle you desire, the event or gathering size and of course, how many truffles you plan to reserve for yourself. 😉
I make sure to keep the recipe instructions, equipment and ingredients easy enough for elementary school kids to follow. We all appreciate this, right?
The only three ingredients you need are Oreo brand or other favorite sandwich cookies, cream cheese and semi-sweet, milk or white chocolate baker’s squares.
Easy Chocolate Cookie Truffles
- hand blender
- wooden spoon
- 1-2 fork(s), for dipping truffle balls into melted chocolate
- large mixing bowl
- double boiler or 3-quart heavy saucepan
- mixing bowl to fit inside double boiler or 3-quart heavy saucepan
- parchment paper or baking paper
- cookie sheet
- 16 ounces Oreo or other sandwich cookie try fun flavors like mint for variety!
- 8 ounces cream cheese, softened to room temperature
- 12 ounces milk, dark or white chocolate squares
- In a large mixing bowl, use a hand blender to crush the whole sandwich cookies into small pieces. Reserve 1 cup of crushed cookies for garnishing the truffles. Set aside.
- Fold the softened cream cheese into the crushed sandwich cookies to create a truffle mixture.
- Chill the truffle mixture in the refrigerator for 10 minutes until firmed up. This step prevents the mixture from sticking to your hands as you roll the truffles into balls in the next step.
- As the truffle mixture chills, heat water in a double boiler or 3-quart saucepan until the water is hot. Using oven mitts or gloves, carefully set the mixing bowl or double boiler pot into the hot water. Turn the heat to medium low. Carefully set the 12 ounces of baker's/melting chocolate into the double boiler and melt until smooth. Stir regularly and adjust the heat as needed until chocolate is thoroughly melted evenly. Turn heat to lowest setting or off, so the chocolate does not burn.
- Remove the chilled truffle mixture from the refrigerator. Using your fingers, pick up a "super ball" sized bit of chilled truffle mixture. Use the palms of your hands to roll the truffle mixture into 2-inch (5 cm) diameter balls – about the size of a bouncy super ball. Set the rolled truffle balls onto cookie sheet lined with parchment paper or baking paper.
- Using one fork or two (your preference), carefully dip each chilled truffle ball into the melted chocolate. Roll each truffle ball around in the chocolate to coat evenly. Gently tap the fork to remove extra chocolate, then place the chocolate-coated truffle balls back to the parchment paper/baking paper-lined cookie sheet.
- Top each truffle with one of the "reserved" crushed sandwich cookie pieces before chilling. Chill the chocolate-coated truffles for 20-25 minutes to allow them to set before serving.