Almond Oreo Truffles Balls (And Other Flavors)

Recipe by Cook4_6


  • 18
    ounces Oreo cookies (45 cookies)
  • 8
    ounces cream cheese, room temperature
  • 12
    teaspoon almond extract (see below for other options)
  • 14
    ounces baker's dipping chocolate (2 7 oz. containers)
  • 4
    ounces baker's white chocolate (1 box)


  • Using a food processor, grind cookies to a fine powder.
  • With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
  • Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
  • Refrigerate for 45 minutes.
  • Follow directions on the Baker’s Dipping Chocolate to melt the milk chocolate.
  • Dip balls and coat thoroughly.
  • Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
  • Place on wax-paper-lined cookie sheet.
  • Follow the directions on the Baker’s White chocolate box to melt it.
  • Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
  • Using the bag or bottle, drizzle the white chocolate over each truffle.
  • Place in the refrigerator for 15 minutes to let the chocolate set.
  • *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
  • **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
  • ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!