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Heart Oreo Truffles

Decadent no-bake Oreo truffles dipped in chocolate and shaped like hearts.
Prep Time20 minutes
Total Time3 hours 20 minutes
Servings: 30 truffles

Ingredients

  • 36 cookies Oreo cookies (regular) leave in creme
  • 8 ounces cream cheese full-fat, brick-style, softened
  • 12 ounces chocolate melting wafers or baking chocolate milk, semi-sweet, or dark; see note 1
  • 2 teaspoons coconut oil
  • Oreo crumbs optional, for topping
  • white chocolate optional, for drizzling

Instructions

  • Line an 8x8-inch pan with parchment or foil, leaving an overhang for easy removal, and line a large sheet pan with parchment or a silicone liner; set both aside.
  • Place the whole Oreos (cookies with creme) in a food processor or blender and pulse until they become fine crumbs; reprocess any large pieces. Transfer crumbs to a large mixing bowl.
  • Add the softened cream cheese to the Oreo crumbs and beat with a stand mixer or hand mixer until fully combined and smooth.
  • Press the mixture evenly into the prepared 8x8-inch pan, compressing to create a uniform layer. Cover and refrigerate for at least 2 hours (or freeze for 1 hour) until firm.
  • Lift the chilled mixture from the pan using the overhang and place on a cutting board. Use a heart-shaped cookie cutter to cut out hearts; gather scraps and reroll to cut additional hearts or form small balls.
  • Place the chocolate and coconut oil in a microwave-safe bowl and microwave in 15-second increments, stirring between each, until melted and smooth; alternatively melt in a double boiler. Let cool about 5 minutes so it won’t melt the truffles.
  • Dip each heart into the melted chocolate to coat evenly, lift with a fork, tap off excess chocolate, and use a toothpick to pop any air bubbles. Slide the coated truffle onto the prepared sheet pan using a table knife.
  • Optionally sprinkle with Oreo crumbs immediately or wait until the chocolate sets slightly, then drizzle with melted white chocolate if desired.
  • Refrigerate the dipped truffles for at least 1 hour to allow the chocolate to fully set before serving.

Equipment

  • 8x8-inch baking pan lined with parchment or foil
  • large sheet pan lined with silicone liner or parchment
  • food processor or blender
  • stand mixer or hand mixer
  • heart-shaped cookie cutter
  • Microwave-safe bowl or double boiler
  • forks and toothpicks
  • Spatula

Notes

  • Use chocolate made for melting like baking bars or melting wafers for best results.
  • Choose milk, semi-sweet, or dark chocolate based on preference.
  • You can reroll scraps to make additional truffles.
  • Chill thoroughly before cutting to keep shapes clean.
  • Optional toppings: Oreo crumbs or white chocolate drizzle.