I’ve made these Mint Oreo Truffles for my boys a number of times and just have to share them! This is one of those recipes that everyone seems to have a favorite version of, so I’m sharing my simple take on this delicious treat with you guys.
The funny thing about this Mint Oreo Truffle is people will try one, and then one more, and one more…then pretty soon they will be gone as fast as you put them out!
Today I share with you my Mint Oreo Truffles, perfect for St. Patrick’s Day or anytime you want the great taste of chocolate and mint together!
These truffles are a great treat during the colder months because I think they just plain old taste better when it’s cold out.
Not only that, have you ever watched a child hold a chocolate anything during the warmer months? Um yeah, not a pretty sight. It’s kind of a meltdown in slow motion as they get frustrated and the chocolate goes everywhere! 🙂
These Mint Oreo Truffles are great for Easter too!
The green chocolate is a vanilla flavored chocolate. I used your basic candy melts and they were easy to work with as usual.
Keep in mind you still have the wonderful Cool Mint Oreo and cream cheese taste on the inside of the truffle! I forget how good the Cool Mint Oreos are until I make these little truffles. Make sure you freeze the truffles before you coat them in chocolate! Why? If you don’t they will come apart on you as you dip them in chocolate. Trust me I know. I tried to cheat once and it does NOT work! Freeze your balls for at least 30 minutes or until they are set.
Or if you live here in Minnesota you can put them on a cookie sheet in your garage for about 2 minutes and they’re frozen!
Okay it wasn’t 2 minutes, but it didn’t take long! 🙂
In the bowl is chopped Andes mints. Of course you can buy them chopped, I just used what I had on hand.
The sprinkles you can pick up anywhere. They’re the little balls sprinkles kids seem to love! Use any combination of ingredients that make you happy!
Mint Oreo Truffles
1 (15.25 ounce) package Cool Mint Oreos
8 ounces cream cheese, or reduced fat cream cheese, softened to room temperature
12 ounces Green (Vanilla Flavored) Candy Melts
12 ounces Light Cocoa Candy Melts
Andes Chocolate Mints, chopped
Green and White Sprinkles, if desired
1. Process the Oreos in a food processor or blender until you have fine crumbs. You can do this by hand by putting the cookies in a large resealable bag and crushing with a rolling pin. Using a food processor or blender is much easier.
2. Beat the cream cheese and Oreos together using a stand mixer or hand-held mixer. The mixture is going to be very thick and sticky.
3. Using a small scoop (melon ball size), scoop into 24-30 balls. Or you can use a small spoon. Either way roll the balls in your hands to give them a nice round shape. Place balls on cookie sheets lined with parchment paper, or a silicone baking mat. Freeze the truffles for about 30 minutes. The balls must be cold all the way through and solid.
4. Heat the candy melts according to package instructions. Working with 2 or 3 truffles at a time, coat in chocolate and immediately top with chopped mint candy or sprinkles.
5. Refrigerate truffles for at least 10 minutes until the chocolate sets. Don’t put truffles in the freezer. Simply place in the refrigerator and keep them chilled until ready to serve.
Makes 24-30 truffles.
*If you prefer to use a different high quality chocolate instead of the candy melts that’s fine. But I don’t recommend using chocolate chips for the coating. A higher quality chocolate or candy melts definitely work better here!