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Hot Chocolate Oreo Truffles

Easy no-bake truffles combining Oreos, cream cheese, and mini marshmallows, dipped in chocolate for the ultimate hot chocolate-inspired treat.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 2 hours 30 minutes
Servings: 30 truffles
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150

Ingredients
  

Truffle Base
  • 1 package Original Oreo Cookies 14.3 oz
  • 1 block full-fat cream cheese 8 oz, softened
  • 0.5 cup mini marshmallows
  • 0.25 tsp ground cinnamon optional
  • 0.125 tsp fine sea salt
Coating & Decoration
  • 12 oz semi-sweet chocolate chips or melting wafers
  • 1 tbsp refined coconut oil or shortening
  • 0.5 cup mini marshmallows for topping
  • 2 tbsp crushed candy canes or cocoa powder for dusting

Equipment

  • Food processor
  • Mixing bowls
  • Baking sheet
  • Hand mixer or stand mixer

Method
 

  1. Process entire package of Oreos in a food processor until fine crumbs form.
  2. In a large bowl, mix Oreo crumbs and softened cream cheese with a hand mixer until fully combined and smooth.
  3. Fold in 1/2 cup mini marshmallows, optional cinnamon, and salt until evenly distributed.
  4. Cover and chill dough in refrigerator for 1 hour, until firm.
  5. Roll chilled dough into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
  6. Melt chocolate chips with coconut oil in a heatproof bowl until smooth.
  7. Using a fork, dip each frozen truffle ball into melted chocolate, tap off excess, and return to parchment.
  8. Immediately decorate with mini marshmallows, crushed candy canes, or a dusting of cocoa powder before chocolate sets.
  9. Allow truffles to set completely at room temperature (about 1 hour) before serving or storing.

Notes

Truffles can be stored in an airtight container in the fridge for up to 2 weeks. For best dipping results, keep truffle centers very cold.