Oreo Mint Chocolate Truffles
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Homemade Oreo mint chocolate truffles are the perfect treat to enjoy with family and friends. With just only a few ingredients they are so easy to make with a deliciously creamy, melt in your mouth chocolate mint center.
Table of Contents
Why We Love Oreo Mint Chocolate Truffles
- Easy To Make And Can Make Ahead – This recipe is no bake, and the kids love helping to roll these truffles. I also love that you can make them in advance and freeze them easily. Then you can make this easy recipe when you have time, and enjoy that creamy mint chocolate candy whenever you like!
- Indulgent Chocolate Mint Flavor – We’ve added just a little bit of extra mint flavor to these Oreo mint truffles, and it makes every creamy bite full of just the right amount of chocolate mint flavor. Honestly the chocolate coating with the mint center reminds me so much of a Thin Mint Girl Scout cookie.
- Great Gifts Or Party Treat – Oreo balls always feel like an extra special treat. These mint Oreo balls are especially fun for Christmas or St. Patrick’s Day, but I love chocolate mint all year round!
I have so much fun making different flavors of homemade truffles and Oreo Balls for my family and friends! Try the candy cane truffles which taste like peppermint bark. The lemon oreo ball truffles are always a hit with lemon fans, and the Grinch truffles and snowmen Oreo balls are both so cute! Also try the peanut butter rice krispie balls and the homemade buckeyes, which I make almost every Christmas.
Ingredients For Oreo Mint Chocolate Truffles
- 36 cookies mint Oreo cookies
- 8 ounces cream cheese softened
- 2 1/2 cups semi-sweet chocolate chips
- 8 teaspoons coconut oil divided
- 1 teaspoon mint extract
- ½ cup white chocolate chips
- 6 drops green food coloring
- Optional: green and brown jimmie sprinkles
How To Make This Oreo Mint Chocolate Truffles Recipe
- Line a baking sheet with parchment paper. Place cookies in a food processor and process until cookies are fine crumbs. See notes at the bottom of the page in the recipe card if you don’t have a food processor.
- Add cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the dough into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you’ll need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Place the semi-sweet chocolate chips and 6 teaspoons (2 tablespoons) of coconut oil into a heatproof bowl. Microwave for a minute at half power, then stir. Continue heating the chocolate in thirty-second increments until it is smooth. Add the mint extract and stir.
- Place truffle balls into melted chocolate one at a time. Use a fork so excess chocolate can drip off. Place each coated truffle ball on parchment paper so they are not touching each other.
- Add the white chocolate chips and 2 teaspoons of coconut oil each to their own heatproof bowl. Microwave for a minute at half power, then stir the chocolate and the coconut oil with it’s own spoon. Continue heating the white chocolate and coconut oil each in their own bowls in thirty-second increments until smooth. The coconut oil will melt first and can be removed from the microwave once melted.
- Add 6 drops of green food coloring to the melted coconut oil and mix well. Pour the coconut oil into the melted white chocolate and mix.
- Pour green chocolate in a zip-top bag. Snip the corner of the bag with scissors, then drizzle green-colored chocolate over truffle balls. Add sprinkles immediately to the top of each truffle if desired.
- Place the pan in the freezer for 15 minutes to fully harden the chocolate. Then serve and enjoy!
Will Coloring The Chocolate Green Ruin The Chocolate?
Getting any water into melted chocolate can cause chocolate to seize which causes it to quickly go from smooth to grainy. If the chocolate seizes you can smooth it out with a little extra oil. The amount of food coloring being added to the white chocolate is small, but adding too much may cause it to seize so try not to add extra.
You can use green candy melts which are already colored green to give the chocolate the pretty green color.
White chocolate can also be drizzled on top of the chocolate
If you add too much food coloring to the white chocolate it can cause the chocolate to seize and
How Long Will Mint Oreo Balls Last?
These Oreo balls will easily last for a week. Store truffles in an airtight container with layers of freezer paper, wax paper, or parchment between the chocolates.
Can I Use Other Types Of Chocolate?
We’ve used semi-sweet chocolate chips but you can also use dark chocolate, milk chocolate or white chocolate. You can also chop up a chocolate bar, just use a good quality chocolate for the best results.
Can I Use Peppermint Extract Instead Of Mint Extract?
Yes you can swap in peppermint extract instead of mint extract, but the flavor may change a little bit. The Oreo cookies have more of a mint flavor so you may have a mix of minty flavor.
Spearmint extract can not be swapped for mint extract, spearmint has a different flavor and won’t taste right in these truffles. To me spearmint in these truffles tastes more like toothpaste!
Can I Skip The Mint Extract?
The Oreos do have mint flavor in the mint crème mint so you will still have a chocolate mint flavor. I have found you do need a little more mint flavor than the cookies provide by themselves.
Do Mint Oreo Balls Need To Be Refrigerated?
Yes the truffle filling for these mint Oreo balls has cream cheese in them and needs to be refrigerated. You can’t leave them on the counter, you need to chill Mint Oreo Balls in the fridge in an airtight container. You can leave the truffles on the counter for a few minutes, or you can enjoy the truffles from the refrigerator cold!
Can Homemade Truffles Be Frozen?
Yes you can freeze between layers of freezer paper in a freezer-safe zip-top bag. I like to freeze desserts on a cookie sheet first so they don’t stick together, and then place them in a bag.
Oreo truffles can be stored in the freezer for up to a month for the best freshness, but I have left them in a little longer sometimes and they are still delicious as long as they are wrapped well.
To eat the chocolates, let them defrost on the counter or overnight in the refrigerator before serving. These truffles defrost pretty quickly, but sometimes we enjoy them straight from the freezer.
Oreo Mint Chocolate Truffles
Ingredients
- 36 cookies mint Oreo cookies
- 8 ounces cream cheese softened
- 2 1/2 cups chocolate chips semi-sweet chocolate
- 8 teaspoons coconut oil divided
- 1 teaspoon mint extract can also use peppermint extract
- ½ cup white chocolate chips can also use green candy melts
- 6 drops green food coloring
- Optional: green and brown jimmie sprinkles
Instructions
- Line a baking sheet with parchment paper. Place cookies in a food processor and process until cookies are fine crumbs. See notes if you don’t have a food processor.
- Add cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the dough into balls, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'll need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Place the semi-sweet chocolate chips and 6 teaspoons (2 tablespoons) of coconut oil into a heatproof bowl. Microwave for a minute at half power, then stir. Continue heating the chocolate in thirty-second increments until it is smooth. Add the mint extract and stir.
- Place truffle balls into melted chocolate one at a time. Use a fork so excess chocolate can drip off. Place each coated truffle ball on parchment paper so they are not touching each other.
- Add the white chocolate chips and 2 teaspoons of coconut oil each to their own heatproof bowl. Microwave for a minute at half power, then stir the chocolate and the coconut oil with it's own spoon. Continue heating the white chocolate and coconut oil each in their own bowls in thirty-second increments until smooth. The coconut oil will melt first and can be removed from the microwave once melted.
- Add 6 drops of green food coloring to the melted coconut oil and mix well. Pour the coconut oil into the melted white chocolate and mix.
- Pour green chocolate in a zip-top bag. Snip the corner of the bag with scissors, then drizzle green-colored chocolate over truffle balls. Add sprinkles immediatly if desired.
- Place the pan in the freezer for 15 minutes to fully harden the chocolate. Then serve and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
