Time to kick the holidays into high gear with these No Bake Espresso Oreo Truffles! They are so rich and creamy that they will be the hit of the party as they combine the taste of espresso and chocolate all in one bite.
Have you made the good old fashioned Oreo Truffles before? I’m sure you have but if you haven’t, please check them out on Pinterest. They are some of the easiest and best Christmas treats out there. Since I wanted to keep with the “easy” theme, I adapted the recipe to make the Espresso version to match my obsession with coffee.
🍽️ Why This Recipe Works
Coffee Lovers | The combination of coffee and chocolate takes these to a whole new level! I love taking a recipe that is already a hit and making it all new again.
Great for Holidays | It doesn’t matter if it’s Christmas or 4th of July, these are bound to be a hit!
Four Ingredients | Yep, you read that right! There are only four ingredients in these treats!
🍫 Ingredients
Oreos: You’ll need an entire package of Oreo cookies. Remove the cream from the centers for best results. (I won’t tell anyone if you eat the centers.) 😉
Cream Cheese: The key is using softened cream cheese. Let it sit on the counter for an hour or so before you begin.
Espresso Powder: This will give you an incredible result and coffee flavor.
Chocolate: Any of your favorite melting chocolate will work.
☕ Instructions
Step One: Combine the Oreo cookies and cream cheese in a food processor. Make sure that the cream cheese is soft.
Note: Remove the white center stuffing of the oreos before processing. I am sure you can find a good use for that! Yummm!
Step Two: Add the espresso powder to the mixture and blend again. Make one inch balls and place them on a wax paper lined sheet pan. Place them in the refrigerator to harden while you melt the chocolate.
Step Three: Using the double boil method of melting chocolate, melt your favorite chocolate over low or medium-low heat. Heat the chocolate up slowly or it will burn. Remove the truffles from the fridge.
Step Four: Dip each truffle into the melted chocolate and allow the excess chocolate to drip off of your fork before placing it back on the wax paper.
Depending on the chocolate you use, some harden right away like Candi Quik but others require placing the truffles in the refrigerator for a few minutes. Before the chocolate hardens, roll them in cookie crumbs.
📌 Expert Tips
- Swap the semi-sweet chocolate for white chocolate!
- Espresso is optional, but hey – it’s coffee!
- To speed up the time for these to set up, you can place them in the freezer for 15 minutes.
👩🍳 Recipe FAQs
No. Because they are made with a cream cheese based center, only leave them out for two hours for food safety. Of course, I doubt that these will last two full hours without being eaten! 😁
To meal prep Espresso Oreo Truffles, combine the cookies and cream cheese in a food processor and mix well. Add the espresso powder and mix again.
Make the truffle mixture into one inch balls and freeze them for 1-4 hours. Once they are fully frozen, take them out and put them in a freezer safe Ziploc bag and seal really well. You can also double bag these to make sure there is no possible freezer burn taste.
Freeze for up to three months. When it’s time to make them, simply remove from the freezer and dip in melted chocolate and allow to cool.
This is a great option so you can have a dessert on hand ready to take to an event in under 15 minutes. They will defrost in no time with the melting chocolate and the travel time to your event!
🍫 Related Recipes
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Espresso Oreo Truffles
Ingredients
- 1 package Oreo Cookies remove the creamy centers
- 8 oz Cream Cheese softened
- 3 tbsp Espresso Baking Powder increase if you want a stronger flavor
- 1 lb Melting/Dipping Chocolate we used Candi Quik from Walmart
Instructions
- Reserve 6-8 oreos for toppings. Remove the center and place in a food processor and make into crumbs. Set aside.
- Place remaining oreos into food processor and pulse several times until crumbled. Add in softened cream cheese and combine well.
- Using a small scoop, scoop out the oreo/cream cheese mixture into balls onto a pan lined with wax paper. Refrigerate these for a few minutes to harden.
- In a double boiler, melt chocolate on low. Don't turn up heat as it burns the chocolate. Stir often.
- Once the chocolate has melted, dip each oreo espresso ball into the chocolate and place on waxed paper.
- Before the oreo truffle has cooled (using Candi Quik, it will harden very quickly!) toss the truffle in the crushed Oreos and place on wax paper to harden. Repeat until all the truffles are complete.
Notes
Make the truffle mixture into one inch balls and freeze them for 1-4 hours. Once they are fully frozen, take them out and put them in a freezer safe Ziploc bag and seal really well. You can also double bag these to make sure there is no possible freezer burn taste.
Freeze for up to 3 months. When it’s time to make them, simply remove from the freezer and dip in melted chocolate and allow to cool.
This is a great option so you can have a dessert on hand ready to take to an event in under 15 minutes. They will defrost in no time with the melting chocolate and the travel time to your event! Storage: Because they are made with a cream cheese based center, only leave them out for two hours for food safety. Of course, I doubt that these will last two full hours without being eaten!
Nutrition
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