Decadent Peppermint Mocha Oreo Truffles

When it comes to seasonal flavors, my favorite mashup is the mint, coffee, and chocolate in these Decadent Peppermint Mocha Oreo Truffles. Who can resist, especially in the thick of the holiday season? Not me! Although I try my hardest to eat healthily, when it comes to cookies, I feel there’s no point. I have yet to find a “healthy” cookie I really like. I’ve also read that as you age, you lose your taste for sweets. I have yet to experience that, too! 

These Decadent Peppermint Mocha Oreo Truffles are a breeze to make and they’re the perfect indulgence when you want a sweet treat but don’t want to commit to a big dessert. Say, like an entire piece of cheesecake. In fact, you could add that coffee taste to any Oreo flavor. I already tried it with the Caramel Coconut variety. All I can say is, YUM!

Peppermint Mocha Oreo Truffles Ingredients

• 1 package of mint-flavored Oreos
• 1 block of cream cheese
• 2 tablespoons of espresso powder (see notes) or instant coffee
• 3 bars of high-quality baking chocolate, like Baker’s or Ghirardelli
• Candy decorations (optional)

Helpful Notes

-This recipe makes 40 Oreo truffles

-I find my food processor crushes the cookies faster and easier when I break them in half. If you don’t have a food processor, a large zip-top bag and a meat tenderizer or rolling pin will work in a pinch.

-If you don’t have a double boiler to melt the chocolate in, you can still easily whip up a DIY version with a saucepan and a glass or stainless steel bowl. Check out the video on how to do it. I do not recommend melting the chocolate in the microwave as it will cool too quickly. I also don’t recommend melting the chocolate in a pan on its own because it’s likely to scorch. A double boiler or a mock version of one will keep your chocolate consistently melted.

-Placing the Oreo ball on a slotted spoon still allows the chocolate to cover it nicely, and creates less waste and mess.

-I prefer to use wooden spoons when I make these since they don’t conduct heat. If you use metal spoons, use caution.

-I like this brand of espresso powder that I also used earlier this year in my Chocolate Swoon Cake. If you can’t find any, instant coffee is a decent substitute but isn’t as finely ground.

How to Make Them

• Use a food processor to crush the entire package of Oreos in batches, placing the crumbs in a large mixing bowl. If you sneak a cookie, I won’t tell. ?
• Add the block of cream cheese and the espresso powder to the cookie crumbs in the mixing bowl.
• With a stand or handheld mixer, blend the two ingredients together thoroughly. You don’t want to see any bits of cream cheese.

• Scoop heaping teaspoons of the truffle dough and quickly roll them into balls. Place them on a platter or cookie sheet and refrigerate.
• While the truffle balls are setting up nicely in the fridge, melt your chocolate in a double boiler. Start by adding an inch of water to the bottom part. Break your chocolate into pieces and put them in the top part of the double boiler, putting the pan on your stove’s medium heat setting. If you don’t have a double boiler, add an inch of water to a saucepan and find a glass or stainless steel bowl that will fit securely on the top of the pan. You don’t want any steam to be able to escape.

• Once your chocolate is melted, remove your Oreo balls from your fridge and line your countertop or working space with wax paper. 
• Place an Oreo ball on a slotted spoon and with another spoon, pour chocolate over the Oreo ball, carefully covering its entire surface.
• Using a toothpick or just using your pouring spoon, transfer the chocolate-covered Oreo to your sheet of wax paper to let the chocolate cool. Repeat until they’re all dunked. 
• Sprinkle the tops of the Oreo truffles with holiday candies, if desired, before the chocolate sets. I like to do this after 5-6 truffles have been dipped. 
• Once the chocolate has set, transfer the Oreo truffles to a plate or tray and refrigerate.

These Decadent Peppermint Mocha Oreo Truffles taste just like your coffeeshop holiday favorite. And they look really pretty in mini baking cups. They’re so tasty, I won’t blame you hiding some in your freezer just for yourself.