These Pretty Pink Oreo Truffles are as delicious as they are adorable. With a rich, creamy center coated in smooth white chocolate, their pastel pink hue makes them perfect for Valentine’s Day, baby showers, or birthdays. Best of all, they’re no-bake and incredibly easy to make.
Ingredients You’ll Need
- Oreo Cookies: The rich, chocolatey truffle base.
- Cream Cheese: Binds the Oreo crumbs into a smooth, creamy filling.
- White Candy Melts, White Chocolate Chips, or Almond Bark: Forms a sweet, smooth coating.
- Pink Food Coloring: Gives the chocolate coating a soft pastel hue.
- Edible Heart-Shaped Sprinkles: A festive finishing touch.
- Additional White Chocolate: For an elegant drizzle on top.
Tips & Tricks
- Use Fresh Oreos: Ensures a smooth, creamy texture.
- Chill Before Dipping: Freeze truffle balls for 15 minutes to keep their shape.
- Thin the Chocolate: Add a teaspoon of coconut oil for a smoother coating.
For more Oreo-inspired treats, check out my easy No-Bake Rudolph Oreo Balls, Festive Oreo Teddy Bears, and Gingerbread Man Oreo Pops.
How to Get the Perfect Smooth Coating
- Use a Fork or Dipping Tool: Helps remove excess chocolate for a smooth coating.
- Tap Off the Excess: Lightly tap the fork on the bowl’s edge to prevent a thick, clumpy layer.
Fun Variations
- Different Colors: Try pastel blue, lavender, or mint green for other celebrations.
- Chocolate Coating: Use dark or milk chocolate instead of white for a rich twist.
- Crunchy Topping: Sprinkle crushed nuts, cookie crumbs, or shredded coconut over the truffles for extra texture.
How to Gift These Truffles
- Gift Boxes or Tins – Arrange them in a decorative box with mini cupcake liners to keep them neat.
- Cellophane Bags with Ribbon – Perfect for party favors, baby showers, or Valentine’s Day treats.
- DIY Truffle Bouquet – Stick them on cake pop sticks and wrap them like a bouquet for a unique edible gift. That’s exactly how my Oreo Cookie Pops are made.
Storage & Serving
Enjoy fresh or store in an airtight container for up to 1 week in the fridge or 2 months in the freezer. Thaw frozen truffles in the fridge before serving.
Frequently Asked Questions
What’s the best way to melt the chocolate?
Microwave in 30-second intervals, stirring until smooth, or use a double boiler for more control. Add a teaspoon of coconut oil if too thick.
Can I make these dairy-free or vegan?
Yes. Use dairy-free chocolate and swap cream cheese for a plant-based alternative like vegan cream cheese or blended coconut cream. Most classic Oreos are dairy-free, but double-check the label to be sure.
If you love bite-sized desserts, try my Mini Cheesecakes for a rich and creamy treat, these Sweet Potato Brownies for a fudgy, naturally sweet twist on a classic, or the festive Eggnog Cupcakes for a warm, spiced flavor perfect for the holidays.
Pretty Pink Oreo Truffles
Ingredients
- 35 Oreo cookies (regular, not double-stuffed)
- 1 package (8 oz) Cream Cheese (softened to room temperature)
- 1 package White Candy Melts, White Chocolate Chips, or Almond Bark
- pink food coloring (optional, for pastel pink hue)
- edible heart-shaped sprinkles
- additional white chocolate (for drizzling)
Instructions
- Place the Oreo cookies in a food processor or blender and pulse until they turn into fine crumbs. Add the softened cream cheese and blend until the mixture is smooth and well combined.
- Using a cookie scoop or your hands, roll the mixture into small truffle balls and place them on a parchment-lined baking sheet. Freeze for 10–15 minutes to firm them up, making them easier to handle.
- While the truffles are chilling, melt the white candy melts, white chocolate chips, or almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. If you'd like a soft pink hue, add a few drops of pink food coloring and stir until evenly mixed.
- Remove the truffles from the freezer. Using a fork, dip each truffle into the melted pink chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it back on the parchment-lined tray.
- Once all the truffles are coated, drizzle additional melted white chocolate over the top using a spoon or piping bag. This creates a delicate, intricate pattern that adds texture and elegance.
- While the drizzle is still slightly wet, gently place an edible heart-shaped sprinkle on top of each truffle for a festive finishing touch.
- Allow the truffles to sit at room temperature until the chocolate coating is completely set. If you’re in a hurry, pop them in the refrigerator for a few minutes to speed up the process.
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