Oreo Truffle Balls Pink Candy (Printable)

Velvety Oreo-cream cheese centers dipped in crisp pink candy coating for the perfect sweet treat.

# What You'll Need:

→ Truffle Base

01 - 36 Oreo cookies with filling (14.3 oz)
02 - 8 oz cream cheese, room temperature

→ Coating & Decoration

03 - 12 oz pink candy melts or white candy melts tinted with pink oil-based coloring
04 - 1 teaspoon vegetable shortening, optional for smoother coating
05 - Sprinkles or edible pearls for decoration, optional

# How To Make:

01 - Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, crush cookies in a sealed zip-top bag using a rolling pin.
02 - Transfer crumbs to a mixing bowl. Add softened cream cheese and stir with a spatula until completely combined and uniform in color.
03 - Scoop tablespoon-sized portions and roll into firm balls between your palms. Place each truffle onto a parchment-lined baking sheet. Repeat with remaining mixture.
04 - Refrigerate truffle balls for 30 minutes or freeze for 15 minutes until firm enough for dipping.
05 - Melt the candy melts in a microwave-safe bowl in 30-second intervals at medium power, stirring between each session until smooth. Stir in vegetable shortening if desired for a shinier, smoother coating.
06 - Using a dipping fork or regular fork, dip each chilled truffle ball into the melted candy coating. Tap gently to remove excess coating, then return to the parchment-lined tray.
07 - While the coating is still wet, decorate with sprinkles or edible pearls as desired.
08 - Let the coated truffles set at room temperature, or chill in the refrigerator for 10 to 15 minutes until the coating is hardened.
09 - Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • Only two ingredients create the truffle base, so there is no complicated measuring or technique to master.
  • The pink candy shell adds a festive pop of color that makes these perfect for any party or gift box.
  • They taste like a cross between a chocolate truffle and cheesecake, rich and creamy without being too heavy.
  • You can make a full batch in under an hour, including chilling time, which is a lifesaver for last minute gatherings.
02 -
  • If your cream cheese is too cold, the mixture will be lumpy and difficult to roll, so always let it come to room temperature first.
  • Chilling the truffle balls before dipping is non negotiable because warm truffles will fall apart or melt the candy coating on contact.
  • Avoid water based food coloring when tinting white candy melts, as even a drop of water will cause the chocolate to seize and become grainy.
  • If the candy coating gets too thick while dipping, reheat it in short bursts or stir in a bit more vegetable shortening to restore its smooth consistency.
03 -
  • Keep a damp towel nearby to wipe your hands between rolling truffles, so the mixture doesn't build up and make shaping harder.
  • If the candy coating starts to harden in the bowl, pop it back in the microwave for 10 seconds and stir until it's smooth again.
  • Use a toothpick to fix any bare spots or drips on the coated truffles before the shell sets completely.
  • For perfectly round truffles, roll them a second time after chilling to smooth out any flat spots or irregularities.
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