Oreo Truffle Balls Pink Candy (Printable)

Creamy Oreo-cream cheese centers enrobed in pink candy coating for a satisfying snap

# What You Need:

→ Truffle Base

01 - 36 Oreo cookies with filling (14.3 oz)
02 - 8 oz cream cheese, room temperature

→ Coating & Decoration

03 - 12 oz pink candy melts or white candy melts tinted with pink oil-based coloring
04 - 1 tsp vegetable shortening, optional
05 - Sprinkles or edible pearls for decoration, optional

# Directions:

01 - Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, crush the cookies in a sealed zip-top bag using a rolling pin.
02 - Transfer crumbs to a mixing bowl. Add softened cream cheese and stir with a spatula until completely combined and uniform in color.
03 - Scoop 1 tablespoon portions and roll into firm balls between your palms. Place each truffle onto a parchment-lined baking sheet. Repeat with remaining mixture.
04 - Chill truffle balls in the refrigerator for 30 minutes or freezer for 15 minutes, until firm enough for dipping.
05 - Melt the candy melts in a microwave-safe bowl in 30-second intervals at medium power, stirring between each session until smooth. Stir in vegetable shortening if desired for a shinier, smoother coating.
06 - Using a dipping fork or regular fork, dip each chilled truffle ball into the melted candy coating. Tap gently to remove excess coating, then return to the parchment-lined tray.
07 - While the coating is still wet, decorate with sprinkles or edible pearls as desired.
08 - Let the coated truffles set at room temperature, or chill in the refrigerator for 10 to 15 minutes until the coating is hardened.
09 - Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 1 week.

# Top Tips:

01 -
  • Only two ingredients for the truffle base means less mess and faster prep than most candy recipes.
  • The crisp candy shell and soft Oreo filling create a texture contrast that feels indulgent without being overly rich.
  • You can tint the coating any color you want, making these perfect for birthdays, holidays, or themed parties.
  • They keep well in the fridge for a full week, so you can make them ahead and avoid last-minute stress.
02 -
  • If your candy coating is too thick, the truffles will have clumpy, uneven shells that look amateurish, so always stir in a bit of shortening to thin it out.
  • Dipping warm truffles will cause the coating to melt the cream cheese base and create a gooey mess, so make sure they're fully chilled before you start.
  • Oil-based food coloring is essential if you're tinting white candy melts yourself, because water-based dyes will seize the candy and make it unusable.
03 -
  • Freeze your rolled truffle balls for 15 minutes instead of refrigerating them if you're short on time, because the colder they are, the easier they coat without crumbling.
  • Reheat your candy melts in 10-second bursts if they start to thicken while you're dipping, so the coating stays smooth and glossy throughout the entire batch.
  • Wipe your dipping fork clean between truffles to prevent crumbs from mixing into the candy and making it look speckled or dirty.
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