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A Valentine's truffle on the table with another truffle and sprinkles.
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5 from 4 votes

Valentine Oreo Balls

These Valentine Oreo Balls is full of classic Oreo truffle flavor and decorated in a cute pink chocolate and sprinkles.
Prep Time20 minutes
Chill Time, divided2 hours
Total Time2 hours 20 minutes
Servings: 18
Calories: 74kcal
Author: Karin and Ken

Ingredients

Optional

Instructions

  • Place Oreos in your blender or food processor and blend until they are fine crumbs.
  • In a medium mixing bowl, beat Oreo crumbs and cream cheese together.
  • Using a 1-inch scoop, place scoopfuls on a baking sheet lined with parchment paper.
  • Freeze truffles for 1 hour.
  • You will now be able to shape them into balls.
  • Melt white bark in a microwave-safe bowl in 30-second intervals, stirring often.
  • When bark is completely melted, add pink gel food coloring. The exact amount will depend on the type of food coloring you are using.
  • OPTIONAL: If you think the bark is a bit too thick, you can add a small amount of coconut oil to thin it.
  • Using a fork, dip truffles completely into melted bark. Allow excess to run off and place them back on the parchment paper.
  • Add sprinkles while wet. I use a small tweezers so I can place them right where I want them.
  • Chill until bark is hardened.

Video

Notes

  • Your chocolate will sweat when temperature changes too quickly causing moisture to release. This is ok and may happen if chocolate covered cookie balls aren't kept somewhere between your refrigerator and room temperature.
  • Use full fat cream cheese for this recipe to achieve the best results. Light just isn't as creamy and won't work as well.
  • If using a double boiler keep your element on medium, water below a rolling boil and only add your top pot when your water is hot and ready. Stir chocolate constantly until smooth and shiny.
  • If you heat your chocolate inside your microwave I recommend using 50 percent power so your chocolate doesn't burn at 30 second and then 15 second intervals. Stirring in between each interval.
  • Avoid water getting inside your chocolate candy bowl or it will ruin the chocolate.
  • You can use chocolate chips or candy melts to dip your cookie balls in. If chocolate is clumpy and won't smooth/thin out add a teaspoon or two of oil and try and dip. If that doesn't work you might have to start over using fresh chocolate.
  • Use a fork or two to gently adjust each truffle around in the melted chocolate and then place on parchment paper. I have a spoon in the chocolate to help make sure each truffle is covered in chocolate, if needed.
  • Allow the excess chocolate to drip down back into the bowl through the tines of the fork. Tap your hand, not the fork, on the side of your bowl to protect the truffle from damage. Add sprinkles immediately after placing on parchment covered baking sheet. Use sprinkles to hide imperfections.

Nutrition

Calories: 74kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 13IU | Calcium: 1mg | Iron: 0.1mg