Confession time: I am not a Halloween person.
Ugh. I wish I was! Really!
But I am not.
I find the whole thing to be just…more stuff to DO. Hah.
I am not creative when it comes to costumes, and I find the whole thing to be wasteful of my time and energy. I also hate scary stuff – like HATE. I know. Biggest stick in the mud ever!
I generally would rather stay in leggings and a warm sweatshirt than don an uncomfortable costume. But I DO love the excitement for my kids and I DO try to make things as festive and fun for them as possible. I loved Halloween as a kid, but as an adult, I’m just not into it.
On that note, given all the sweets geared towards kids this time of year, I thought it would be fun to make a fun adult treat…for those of you who share in my general stick-in-the-mudness about Halloween.
I made us espresso Oreo truffles!
OK, so you’ve probably already had a version of Oreo truffles or balls, or at least HEARD of them. They’re essentially Oreo cookies blended up with cream cheese and formed into balls and then dipped in whatever chocolate coating you like.
A word to the wise: they’re freaking delicious. Like Oreo crack. I love a fancy, high-maintenance dessert, and these are NOT that, but they are so, so good.
Trust me. Check your judgment at the door. Oreo balls are where it’s at.
I’m elevating this idea just a touch by adding in espresso and using rich, deeply dark chocolate for the coating. The resulting Oreo truffle is just as addicting (if not more) as the original recipe. It’s like Oreo meets dark chocolate meets mocha.
Sign me right up.
These are really simple to make. You pulse Oreo cookies in a food processor until small crumbs form and then add cream cheese, espresso powder, vanilla, and a pinch of salt for balance. Then, you blend until it is smooth and creamy.
The mixture is easy to work with. It’s not too sticky or wet. You scoop it out, roll it into balls, and place them on a baking sheet. Chill them in the fridge or freezer for a bit, and then dip them in melted chocolate.
This chocolate, as I said, is deep, rich dark chocolate flavored with more espresso. I like to add a tiny bit of coconut oil to my melted chocolate – I swear you don’t taste it – and it helps keep things glossy and smooth.
Once the truffles are dipped, you can decorate them with little drizzles of melted chocolate and crushed Oreos. Totally optional, but it does make them extra cute! Pop them into the fridge to set for a bit, and you’re done.
Easiest truffles ever.
Gosh, I love an Oreo. I’ll be enjoying these sans costume and with my general grumpy attitude toward Halloween. Hah!
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Espresso Oreo Truffles
- Total Time: 30 minutes (plus chilling time)
- Yield: 24 truffles 1x
Description
These Espresso Oreo Truffles are the easiest homemade truffle you can make! Fudgy, rich, and filled with mocha and Oreo flavor – these are to die for.
Ingredients
For the Truffles:
- 1 (14.3-oz) package of Oreo cookies
- 6 oz cream cheese, softened to room temperature
- 3 teaspoons espresso powder (or instant coffee granules)
- 1 teaspoon vanilla extract
- Pinch of salt
For Coating:
- 10 oz dark or semisweet chocolate (chips, chunks, or chopped)
- 1 teaspoon espresso powder (or instant coffee granules)
- 1 teaspoon coconut oil
- The 3 reserved Oreo cookies, crushed, for sprinkling
Instructions
For the Truffles:
- Place the Oreos in the bowl of a food processor. Pulse until the cookies are finely crushed.
- Scoop out roughly 3 tablespoons of the crushed Oreos and set aside in a bowl (we’ll use these as decoration later).
- Add in the cream cheese, espresso, vanilla, and a small pinch of salt.
- Pulse the machine to incorporate the ingredients. Continue until the mixture is crumbly and everything is completely combined.
- Using a 1-tablespoon scoop, scoop out the truffle filling and roll into a smooth ball with your hands.
- Place the formed truffles on a parchment-lined baking sheet.
- Once all the truffles are formed, transfer the tray into the fridge for at least 1 hour (or the freezer for at least 20 minutes).
For Coating:
- While the truffles are chilling, make the coating by melting the chocolate, espresso powder, and coconut oil together in a double boiler.
- Once the chocolate is smooth and glossy, it is ready to use. Keep the chocolate warm over the double boiler.
- Using a fork, gently add the truffles, one at a time, to the melted chocolate. Turn to coat and then let the excess drip off.
- Return them to the parchment-lined baking sheet.
- Once all the truffles are dipped, drizzle them with the remaining chocolate to create a decorative design on top and then sprinkle with the reserved crushed Oreos.
- Once they are completely set, transfer the truffles to an airtight container and keep them in the fridge.
- Serve the truffles straight from the fridge. They will keep in the fridge for several days.
Notes
- You can use any chocolate you prefer for dipping, but I do recommend at least semisweet or darker. The filling is very sweet, and the slight bitterness from the darker chocolate balances everything out.
- I recommend keeping these chilled for serving. They will be fine to serve if sitting out for an hour or so, but chilled is best!
- Prep Time: 10 minutes
- Cook Time: 20 minutes (plus chilling time)
- Category: dessert
Keywords: espresso oreo balls, espresso oreo truffles, oreo balls with espresso, mocha oreo balls, mocha oreo truffles, cookie truffles
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
When I first saw your recipe, I was reminded of Bourbon balls, which we do enjoy, but maybe not thrill over….Maybe I’ve never found the right rendition of a Bourbon ball…they are relegated to holiday sentimentality. Your recipe, on the other hand had us thrilling with every bite. So fudgy and satisfying. Thank you Molly for sharing this “keeper” recipe. These I plan on making throughout the year.
★★★★★
Nice recipe.
Would these last 2 weeks in fridge? I assume they would not freeze well.
If you keep them well wrapped, yes, they can last in the fridge that long. I haven’t frozen them, but I think it would work! As long as they are tightly wrapped, I think freezing them could work just fine.