Description
Learn how to make irresistible Irish Cream Oreo Truffles with just 4 ingredients! These no-bake chocolate truffles are perfect for St. Patrick’s Day, parties, or gifting. Easy step-by-step recipe included.
Ingredients
For the Truffle Filling:
- 1 package chocolate sandwich cookies (about 36 cookies)
- 8 ounces cream cheese, softened
- 1–2 teaspoons Irish cream liqueur (optional)
For the Coating:
- 12 ounces white chocolate or candy melts (can be tinted green)
- Festive sprinkles (green, white, orange, or gold)
Optional Toppings:
- Crushed cookie crumbs
- Chocolate drizzl
Instructions
Place the chocolate sandwich cookies into a food processor and pulse until you have fine, even crumbs. They should look like dark, chocolatey sand – no big chunks! If you don’t have a food processor, you can place the cookies in a sealed plastic bag and crush them with a rolling pin (great stress relief!).
Transfer the cookie crumbs to a large bowl and add the softened cream cheese. Mix together until completely smooth and fully combined. It should look like cookie dough and hold together when pressed. This is where your hand mixer really shines, but you can absolutely do this by hand with some elbow grease!
Add 1–2 teaspoons of Irish cream liqueur (if using) and mix until just incorporated. Start with 1 teaspoon and taste – you can always add more, but you can’t take it out! The mixture should be smooth and slightly firm, not runny.
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This firming-up time is CRUCIAL – don’t skip it! It makes rolling so much easier and prevents sticky hands.
Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mixture and roll it between your palms to form smooth balls. Place each ball on a parchment-lined baking sheet. Try to work quickly so the mixture stays cool!
Pop the baking sheet in the refrigerator for another 15–20 minutes until the truffle balls are firm to the touch. This step ensures they won’t fall apart when you dip them in chocolate.
Melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each round, until smooth and completely melted. Be patient here – rushing this step can cause the chocolate to seize!
Using a fork or dipping tool, dip each chilled truffle ball into the melted coating. Turn to fully coat, then lift and gently tap the fork on the edge of the bowl to remove excess chocolate. This is where the magic happens!
Place each dipped truffle back on the parchment-lined baking sheet and immediately add sprinkles or decorations while the coating is still wet. Work quickly – chocolate sets fast!
Refrigerate the coated truffles until the chocolate coating is completely set, about 15–30 minutes. Then they’re ready to devour!
Notes
Smooth coating trick: After dipping, let excess chocolate drip off for a few seconds, then gently slide the bottom of the fork across the edge of the bowl. This prevents those chocolate “feet” from forming.
Color it up: Add a drop or two of green gel food coloring to your white chocolate for festive St. Patrick’s Day vibes. Mix it in thoroughly before dipping.
Size matters: Keep your truffles on the smaller side (1 tablespoon or less). They’re rich and decadent – a little goes a long way!
Avoid common mistakes: Never overheat your white chocolate or it will seize into a grainy mess. Always use low power and stir frequently. And please, PLEASE don’t skip the chilling times. I learned this the hard way with melted chocolate all over my hands!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-bake
- Cuisine: Irish-Inspired