Irresistible White Chocolate Mint Oreo Truffles
Indulge in these White Chocolate Mint Oreo Truffles — a perfect blend of creamy white chocolate, crunchy Oreo crumbs, and refreshing mint flavor. This no-bake dessert is quick, festive, and sure to impress at any occasion.
Equipment
- Food Processor
- Microwave-safe Bowl
- Spatula
- Baking Sheet
- Parchment Paper
Ingrédients
Main Mixture
- 1 package Oreo cookies approximately 15–16 cookies
- 8 oz white chocolate premium quality recommended
- 1/2 tsp mint extract
- 3 tbsp vegetable oil optional, for thinning chocolate
Decoration
- sprinkles, crushed candy canes, or sea salt optional for topping
Instructions
- Crush the Oreo cookies in a food processor until fine crumbs form. Avoid over-processing into a paste.
- Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
- Stir in the mint extract to the melted chocolate for a refreshing flavor.
- Combine the crushed Oreos with the melted chocolate mixture and stir until evenly coated.
- If the mixture is too thick to roll, add a little vegetable oil to soften it.
- Roll small portions into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate for about 10 minutes to set the truffles.
- Optionally, dip truffles in more melted white chocolate and decorate with sprinkles or crushed candy canes.
- Chill for another 20–30 minutes until firm. Serve chilled and enjoy!
Notes
Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. For a vegan or gluten-free option, use dairy-free white chocolate and gluten-free Oreo-style cookies.