Mummy Oreo Truffle

Mummy Oreo Truffles are little balls of decadence with massive Halloween flare! Sink your teeth into finely crushed Oreo cookies with tangy cream cheese, coated in smooth melted white chocolate and then dressed up with mummy-like chocolate-drizzle bandages and spooky candy eyes!

Course Dessert

Cuisine American

Keyword Mummy Cookies and Cream Truffles, Mummy Oreo Truffles

Prep Time 45

Total Time 45

Servings truffles

Calories 189kcal

Author Michele @ Flavor Mosaic

Ingredients

1 package Oreo cookies
8 ounces cream cheese softened
1 teaspoon vanilla extract
¼ teaspoon salt
24 ounces two bags white chocolate chips
2 tablespoons vegetable oil
Candy eyes

Instructions

Prepare a cookie sheet with foil or parchment paper and set aside.
In a food processor or high-powered blender like a Ninja Foodie, pulse the Oreo cookies until they are pulverized into fine crumbs.
Add the cream cheese, vanilla, and salt, and pulse until moistened and combined.
Use a large melon baller, small cookie dough scoop, or measuring spoon to scoop out around a tablespoon of Oreo mixture at a time, then roll the mixture into a ball with your hands. Repeat with the remaining mixture and place the balls about 2 inches apart onto your prepared cookie sheet.
Pop the Oreo balls into your fridge and chill for about 30 minutes. You can also freeze for about 15-20 minutes if preferred.
Meanwhile, melt the white chocolate chips in a microwave safe bowl. Start with 30 seconds in the microwave, then stir. Continue microwaving in 10-15 second intervals until completely melted, stirring in between each interval.
Stir the vegetable oil into the white chocolate until the texture is smooth and creamy.
Working as quickly, but as thoroughly as possible, submerge the Oreo balls into the white chocolate. Use a fork to lift the Oreo balls out of the white chocolate coating and allow the excess to drip off into the bowl.
Place the coated Oreo balls back onto the baking sheet and repeat the process until all of the balls are coated.
Place two eyes on the top of each truffle and allow the coating to harden on your counter for about 30 minutes, or in the freezer for around 15 minutes.
Pour the excess white chocolate into a zip lock baggie and seal. Snip off one corner of the bag (make a very small snip!) and pipe the white chocolate over the prepared truffles to create a bandaged, mummy-like appearance.
Allow the finished truffles to harden completely before serving.

Video

Notes

When adding the oreo cookies to the food processor, make sure to ddd in the entire cookie with the filling. The filling is needed just as much as the cookie to produce the right texture for the truffles.
Don’t use “Double Stuff” Oreos for this recipe. The original Oreo cookies have the right amount of filling required for these truffles whereas the Double Stuff Oreos have too much filling and will compromise the texture of these treats.
White almond bark, candy melts or Ghirardelli white chocolate wafers can be used for coating the mummy Oreo truffles instead of the chocolate chips. You will just need to omit the vegetable oil from the recipe since these alternative options don’t usually contain stabilizers as an ingredient, enabling them to melt much better into a smooth consistency without the aid of oil.
If your melted chocolate looks and feels too thick, simply stir in 1 teaspoon of vegetable oil.
Using a pair of clean craft tweezers will make it much easier when applying the candy eyes to your truffles. It’s also a great way to ensure a precise placement of the candy eyes but, of course, this is totally optional.
The chocolate chips can also be melted over a double boiler if you don’t have a microwave at your disposal.
It’s important that you allow your cream cheese to soften so that it mixes well with the crushed Oreos to form luscious truffle centers.

Nutrition