An easy no bake treat based on the ever popular chocolate oreo truffle recipe. This summer version, which is made with golden oreos, has hints of tangy lemon and lime. They are absolutely divine!
I love the original oreo truffle recipe. Have you had them? They are made by crushing a whole package of regular oreos into fine crumbs and then mixing a block of cream cheese into those crumbs. Roll the oreo mixture into balls, dip them in chocolate, and viola! They’re total deliciousness, as far as I’m concerned.
I made these lemon-lime oreo truffles for the first time a couple of years ago during the summer. I needed a no-bake treat that was simple to make and that tasted like summer. And these totally do. I just love citrus. The lemon and lime flavors in these taste like sunshine. I brought a larger batch of these to a gathering and they got snatched up so fast.I used to be terrible at dipping truffles. But this tutorial from Ashton at Something Swanky has changed my truffle-making life. Go to her post, watch her video, and then make these truffles using her technique. Her instructions are super easy to follow and my truffles always look perfect now (or at least as perfect as they can get).
- 12 golden oreos
- 1/2 tsp lime zest
- 1/2 tsp lemon zest
- 1 tsp lime juice
- 1 tsp lemon juice
- 1 oz cream cheese
- 5 oz white chocolate melts
- Pulse the oreos in a food processor until fine crumbs form. Add the zests, citrus juices, and cream cheese.
- Pulse until a soft dough forms. Line a 1/4 baking sheet with parchment paper. Divide dough into 12- 16 pieces. I divide the dough into four quarters. Then I divide each quarter into three or four pieces.
- Roll each piece of dough into balls. the dough is pretty moist at this point, so the balls won’t be very spherical. Place the balls on the prepared baking sheet. Freeze for 15 minutes.
- After 15 minutes, remove the tray from the freezer and roll the balls into more perfect spheres (the dough will be more firm).
- Without poking through to the bottom, stick a toothpick in the top of each ball. Freeze for 15 additional minutes.
- Melt the chocolate in a microwave safe bowl according to package directions (mine took about 45 seconds-1 minute to melt in the microwave, and I stirred after the first 30 seconds).
- Hold each truffle by the toothpick and dip into the chocolate, rotating to coat completely. Return to the parchment paper lined sheet. Let the chocolate set.
- Use the pointer and middle finger on one hand and gently press down on the tops of each truffle, while using the other hand to gently twist and pull the toothpick out.
- Re-melt any remaining dipping chocolate and spoon it into a snack size ziplock bag. Squeeze all of the melted chocolate into one corner, and snip a small piece of the corner off.
- Drizzle the chocolate over the tops of the truffles, being careful to cover the holes left by the toothpicks.
- Let the drizzle set and serve immediately. Store any remaining truffles in the refrigerator.
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