Time to kick the holidays into high gear with these espresso oreo truffles! They are so rich and creamy that they will be the hit of the party.
We are on Day 13 of Christmas in July! I hope you are having as much fun celebrating a bit of the holiday season in July! We are experiencing oppressive heat here and this is a reprieve for me to think chilly holiday thoughts! Plus, it’s just a fun way to start getting us all excited for one of the best times of the year!
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 on truffles, I adapted the recipe to make the Espresso version to match my obsession with coffee.
The combination of coffee and chocolate takes these truffles to a whole new level! I love taking a recipe that is already a hit and making it all new again.
How to Make Espresso Oreo Truffles
Combine the oreo cookies and cream cheese in a food processor. Make sure that the cream cheese is soft and has been out of the refrigerator for about 30 minutes.
Note: Remove the white center stuffing of the oreos before processing. I am sure you can find a good use for that! Yummm!
Add the espresso powder to the mixture and blend up again. Make one inch balls and place on a wax paper lined sheet pan. Place them in the refrigerator to harden while you melt the chocolate.
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.
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. If you are going to sprinkle anything on them or roll them in excess cookie crumbs, you will need to do that right after they come out of the melting chocolate.
Can I Leave Espresso Oreo Truffles Out of the Refrigerator?
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! 😁
How Can I Meal Prep Espresso Truffles
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 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!
Other Related Holiday Recipes
Espresso Oreo Truffles
- Keep out 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.
- 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.