Oreo Truffle Balls with Pink Coating (Printable Version)

Creamy Oreo spheres with crisp pink candy coating and rich chocolate center

# 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 teaspoon vegetable shortening, optional for smoother coating
05 - Sprinkles or edible pearls for decoration, optional

# 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 Tips:

01 -
  • Only two base ingredients create a truffle so rich and creamy it tastes like it came from a chocolatier.
  • The pink candy shell adds a festive snap that makes every bite feel like a celebration.
  • You can make them ahead and store them for days, which means less stress when company arrives.
  • They look bakery-perfect with almost no skill required, just a little patience and cold hands.
02 -
  • If your cream cheese is too cold, the mixture will be stiff and crumbly, so let it sit on the counter for at least 30 minutes before you start mixing.
  • Don't skip the chilling step or the truffles will be too soft to dip and will fall apart in the candy coating, leaving you with a melted mess on a fork.
  • Candy melts can seize and turn grainy if they get too hot, so use medium or low power in the microwave and stir often to keep the temperature gentle.
  • If the coating feels too thick, add a little more shortening, a quarter teaspoon at a time, until it flows smoothly off your fork.
03 -
  • Use a small cookie scoop to portion the truffle mixture so every ball is the same size and cooks, or in this case sets, evenly.
  • If the candy coating starts to thicken while you're dipping, pop it back in the microwave for 10 seconds and stir until it loosens up again.
  • Dip your fork in the melted candy before picking up each truffle so it slides off more easily and leaves a cleaner finish on the bottom.
  • Work with only six truffles at a time so the rest stay cold in the fridge and don't soften while you're dipping.
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