Oreo Truffle Balls Pink Coating (Printable)

Smooth Oreo cream cheese balls with a satisfying pink candy shell. No-bake, easy, and party-perfect.

# 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 optional decoration

# Step-by-Step Guide:

01 - Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place cookies in a sealed zip-top bag and crush 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 and repeat with remaining mixture.
04 - Chill truffle balls in the refrigerator for 30 minutes or freezer 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 Tips:

01 -
  • Only two base ingredients create a rich, fudgy center that tastes far more complicated than it actually is.
  • The pink candy coating hardens into a glossy shell that snaps cleanly with every bite, adding textural contrast and a pop of color.
  • You can make a full batch in less than an hour, including chill time, making them perfect for last minute gatherings or gift giving.
  • They stay fresh in the fridge for a full week, so you can prep ahead without worrying about them losing their charm.
02 -
  • Always let the cream cheese come to full room temperature before mixing, or you will end up with a lumpy, streaky dough that refuses to hold its shape.
  • Chill the shaped truffles long enough that they feel firm and cold to the touch before dipping, otherwise they will fall apart or melt into the candy coating.
  • Use oil based food coloring if you are tinting white candy melts, because water based dyes will cause the coating to seize into a grainy, unusable mess.
  • Tap the fork gently after dipping to remove excess coating and prevent thick, uneven shells that look clumsy and taste too sweet.
03 -
  • Freeze your shaped truffles for 15 minutes instead of refrigerating for 30 if you are short on time, they will firm up faster and dip just as cleanly.
  • Add a tiny pinch of sea salt to the cream cheese mixture before rolling for a sweet and salty contrast that elevates the entire flavor profile.
  • Use a toothpick to dip the truffles if you do not have a dipping fork, then smooth over the hole with a little extra melted candy after setting them down.
  • Reheat your candy melts in 10 second bursts if they start to thicken while you are working, keeping the consistency smooth and easy to dip into.
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