Oreo Mint Truffles
User Reviews
5
Oreo Mint Truffles
Description
This recipe uses crushed Oreo cookies mixed with softened cream cheese to form a moist, fudge-like base shaped into small balls. These are chilled briefly to help maintain their shape for coating. The balls are then dipped in melted Andes crème de menthe candy melts, giving them a uniform mint-chocolate shell. After setting, a drizzle of white candy melts tinted green adds a fresh color accent reflecting the mint flavor.
The texture balances the creamy, slightly tangy center with the firm, glossy outer shell. The mint elements from both the candy melts and Andes pieces provide a cooling contrast to the sweetness of the chocolate and Oreo base. Chilling the truffles between steps ensures they retain a firm shape for neat coating and serving.
These truffles are served chilled and stored refrigerated in an airtight container for up to three to four weeks. They can also be frozen for up to four months and thawed before serving. Using green candy melts is optional; food coloring can substitute if unavailable.
Ingredients
- 1 (14.3 ounce) package Oreo cookies 36 cookies
- 8 ounces cream cheese softened
- 4 (4.67 ounce) packages andes crème de menthe thins
- 12 ounces Candy Melts see note 1, Bright White
- green food coloring
Instructions
- In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance). Shape into 36 (1-inch) balls. Freeze 10 minutes.
- Meanwhile, set Andes Candies in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.
- Using a toothpick or a spoon, carefully roll chilled balls in melted Andes candies. Place in single layer in baking sheet lined with parchment or a silicone mat. Refrigerate 30 minutes or until firm.
- To make the green candy drizzle, set white candy melts in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments. Carefully stir in a few drops of green food color to create a minty green color.
- Using a small plastic bag with the corner snipped off or a spoon, carefully drizzle the green chocolate over the chilled truffles. Chill until firm, about 30 minutes longer.
Notes
- If green candy melts are unavailable, add green food coloring to white candy melts for the drizzle.
- This recipe yields about 36 truffles depending on size.
- Store truffles covered in the refrigerator for 3 to 4 weeks.
- Freezing in an airtight container preserves them up to 4 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36truffles
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 176kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 7mg | 2% |
| Sodium | 87mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 85IU | 2% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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