Oreo Truffles Recipe | Oreo Cake Ball Recipe! | Moms Need To Know ™ (2024)

FAQs

Why are my Oreo balls falling apart? ›

If you find your chocolate is still too thick, add another 1/4 teaspoon of oil. Oreo balls are falling apart: The chocolate is too hot. Let the chocolate sit for a few minutes to slightly cool down and then try again.

These truffles need to be frozen briefly (15 minutes) before dipping. I've found that if you freeze them much longer than that the chocolate tends to crack and break away from the Oreo ball interior as it sets (a problem I've also noticed with my cake pops!).

Make sure you store the Oreo balls in an airtight container in the refrigerator. If you leave them on the counter, the chocolate will get soft. You want to make sure they are chilled until ready to serve.

Oreo Truffles will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to two months.

A: I have found mine cracks if I overheat the chocolate before dipping, or if I freeze the cake balls/pops very long before dipping. Make sure you very gently heat your chocolate–you never want it to get hot but just barely warm enough to melt.

If they are left out at room temperature for too long then the cream cheese inside will start to crumble and the truffles can fall apart. Why are my oreo balls oily? This could mean that you used a little too much cream cheese or the balls aren't cold enough.

According to The Spruce Eats, the most common reason the chocolate coating cracks is because cold truffles, which have been firmed up in the fridge or freezer, are being dipped in warm chocolate that's been tempered or melted. As the cold truffles warm up after dipping, their size expands, and the shells often crack.

Pour the melted candy melts into the cavity in the silicone mold, filling halfway. Place an Oreo cookie in the center of the cavity, and fill in remaining space with more candy melt. Tap the mold gently on the counter to bring any air bubbles to the surface, and use a scribe or toothpick to pop them.

If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.

Can You Freeze Oreo Truffles? Yes, you can freeze Oreo truffle balls for up to three months. Flash freeze them for a few hours or up to overnight on a cookie sheet, then transfer to zip-top containers or another freezer-safe storage container.

How long to soak Oreo? ›

Although the amount of time to perfection depends on preferred sogginess levels and milk fat content, the Utah researchers determined that 3 seconds was enough to thoroughly saturate the Oreo without losing structural integrity.

Like any other truffle, these do soften if sitting at room temperature for hours. Make sure they stay in the refrigerator for as long as possible before transporting or laying them out to dig into. These Oreo truffles can be shipped, but it does require some extra materials.

In most cases, room temperature storage in an airtight container away from direct sunlight and heat sources is sufficient to maintain their quality and freshness for several weeks. However, for custom Oreos with perishable ingredients or those stored in warm, humid conditions, refrigeration may be advisable.

Place them in an airtight container (Tupperware box, glass jar, Ziploc bag) wrapped in kitchen towel. Close the lid tightly and put it in the warmest part of the fridge (generally the top-shelf). The use of a sealed container is to prevent the truffle aroma from infusing everything else – “Truffle butter: good.

If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices. For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (177°C).

SAM'S TIP: Make sure you crush your Oreos into fine crumbs. Bigger crumbs will cause the crust to be crumbly, while finer crumbs will help the crust stick together and maintain its shape.

If you don't use enough fat in your cookie dough, it will be crumbly. Butter, shortening, and vegetable oil are all good sources of fat in cookies. Not chilling the dough: Chilling the cookie dough before baking helps to develop the gluten and make the cookies chewier.

The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart. Check that your oven temperature isn't too high.