Ingredients
Equipment
Method
- Place Oreo cookies in a food processor and pulse until they become fine crumbs with powder consistency.
- Add softened cream cheese and vanilla extract to the Oreo crumbs and mix with a hand mixer or wooden spoon until everything is combined and forms a thick dough.
- Scoop about 1 tablespoon of the mixture and roll between your palms to form smooth balls, placing them on a parchment lined baking sheet.
- Refrigerate the rolled truffle balls for at least 30 minutes, ideally 1 hour, until they're firm and cold throughout.
- Melt blue candy melts in a microwave safe bowl in 30 second intervals, stirring between each, until smooth and pourable.
- Use a fork to dip each chilled truffle ball into the melted blue coating, then tap the fork gently on the bowl edge to remove excess coating.
- Place dipped truffles back on the parchment lined sheet and immediately sprinkle white sparkly sugar or edible glitter over the wet coating.
- Let the coating harden completely at room temperature for about 30 minutes or refrigerate for faster setting.
- Store in an airtight container in the refrigerator until ready to serve.
Nutrition
Notes
The most important step is chilling the truffle balls for at least 30 minutes before dipping. I tried dipping them warm my first time and they completely fell apart in the melted coating. Chill them until firm and cold, then they'll hold together perfectly for smooth beautiful coating.