Description
Delight your holiday gatherings with these festive Oreo Truffles Ornaments that combine creamy cream cheese, crushed Oreos, and colorful melting wafers. Each truffle is beautifully decorated with miniature Reese’s Cups, Christmas sprinkles, and licorice to create adorable edible ornaments that are perfect for gifting or sharing at parties.
Ingredients
Scale
Truffle Base
- 3 cups Oreo cookies, finely crushed
- 8 oz block cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
Coating and Decoration
- 1½ cups green melting wafers
- 1½ cups red melting wafers
- 2 tablespoons Crisco
- 18–20 miniature Reese’s Cups
- Christmas sprinkles
- 2–3 sticks licorice or red vine candy, cut into ½ inch pieces
Instructions
- Prepare Cookie Sheet: Line a large cookie sheet with parchment paper and set aside to use for resting the truffles.
- Mix Truffle Dough: In a mixing bowl, combine the finely crushed Oreo cookies with softened cream cheese and vanilla extract. Cream the mixture together until you achieve a smooth, uniform dough.
- Scoop and Shape: Using a 1-inch cookie scoop, portion out the dough and roll each portion between your palms to form smooth, round balls about 1 to 1½ inches in diameter until the entire mixture is used.
- Chill Truffles: Place the truffle balls onto the parchment-lined cookie sheet and refrigerate for 1 hour to firm up.
- Begin Melting Chocolate: About 5 to 10 minutes before the chilling time ends, start melting your first color of wafers. Place one melting wafer color into a large heatproof bowl.
- Create Double Boiler: Position the bowl over a pot with 3-4 inches of boiling water, ensuring the bottom of the bowl does not touch the water. Stir frequently with a rubber spatula as wafers melt.
- Add Crisco and Finish Melting: Stir in 1 tablespoon of Crisco once wafers are partially melted to help create a smooth, shiny chocolate coating. Continue stirring until fully melted and silky. Remove from heat.
- Dip Truffles: Using two forks or dipping tools, submerge each chilled truffle ball completely in the melted chocolate, rolling it around to coat thoroughly.
- Decorate: Transfer each coated truffle to the parchment paper. Immediately top each with an upside-down miniature Reese’s Cup and sprinkle with Christmas sprinkles.
- Add Ornaments: Place a dollop of melted chocolate on top of the Reese’s Cup and insert a piece of licorice or red vine candy vertically into the chocolate, simulating an ornament hook.
- Chill First Half: Repeat the dipping and decorating process for approximately half the truffle balls. Return this baking sheet to the refrigerator.
- Prepare Second Color: While the first half chills, melt the second color of wafers using the same double boiler method described above.
- Dip Remaining Truffles: Dip the remaining uncoated truffles in the second melted chocolate color, repeating the decorating steps with Reese’s Cups, sprinkles, and candy pieces.
- Final Chill: Place all decorated truffles back in the refrigerator and allow them to cool and set for an additional 20 minutes before serving or storing.
Notes
- Storage: Store leftover Oreo truffles in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze uncoated Oreo balls in an airtight container, separated by wax paper to prevent sticking, for up to 2 months. Thaw before coating and decorating.
- Tips:
- Thin licorice or red vine candy by slicing in half or quarters before cutting into ½ inch pieces for easier insertion.
- Pack cookie scoop tightly with cookie dough mixture for uniform balls.
- Use an electric hand mixer or stand mixer for the smoothest truffle mixture rather than mixing by hand.
- Colored melting wafers are often found at craft stores; gel food coloring can be used as a substitute, but avoid liquid drops.
- Full-fat cream cheese is recommended for optimal richness and flavor, though reduced-fat cream cheese can be used with slightly different taste and texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
