Some recipes exist purely for indulgence, and this one does not shy away from it with zero apologies. These Oreo chocolate balls are what you make when you don’t want to bake, need a quick craving fix, but still want something that looks like you made an effort. There’s no long ingredient list, no complicated steps, just 4 ingredients that do not need anything fancy. These ingredients – cream cheese, Oreos, chocolate, oil – are combined, albeit separately, and need some chilling time, and you’ve got a no-fuss treat that’s halfway between a truffle and a cheat-day dream.
4-Ingredient Oreo Chocolate Balls
Ingredients:
- 36 Oreo cookies
- 1 cup full-fat cream cheese, room temperature
- 1 ½ cups Cadbury Dairy Milk Chocolate, coarsely chopped
- 1/2 tsp vegetable oil
- For garnish (optional): Sprinkles, Oreo crumbs, Melted chocolate
Instructions:
- Add all of the whole Oreos, with the filling intact, into the blender and grind until the Oreos resemble fine crumbs.
- Fix a stand mixer with the paddle attachment, or take a big mixing bowl with a handheld mixer, or if your blender is big enough, you can use that. Mix the Oreo crumbs with the room temperature cream cheese until all are combined.
- Scoop out the mixture, one tablespoon at a time, heaping if you want large balls, and roll them between the palms of your hands into smooth spheres. If too sticky, refrigerate for 15 minutes.
- Place each rolled ball on a parchment-lined sheet, cover, and refrigerate for 1 hour or more, until you are ready to dip the Oreo chocolate balls in melted chocolate. They will keep well for a maximum of 3 days. You can speed up the process by freezing them for 30 minutes, too.
- Add the chopped chocolate and vegetable oil to a microwave-safe glass bowl. Microwave for 2-3 minutes, pausing every 20 seconds in between to stir. If you don’t have a microwave, use the double boiler method: over a simmering pot of water, place a heatproof bowl with the chocolate. The glass bowl shouldn't be touching the water. Let the passive heat melt the chocolate, stirring occasionally.
- Set aside the hot chocolate bowl for 5 minutes to slightly cool. If you use the hot chocolate to dip the Oreo chocolate balls, they might melt.
- Take out the Oreo balls and pick up one and plonk it into the chocolate bowl, rotate to fully coat. Use two forks to lift it out of the bowl. Let the excess drip off, then carefully place it on the same parchment-lined sheet. Repeat for the rest.
- If adding the extra garnishing, make it rain sprinkles, Oreo crumbs, or drizzle melted chocolate over the Oreo balls. Let them rest to stick well.
- Refrigerate the Oreo chocolate balls for 1 hour minimum for the chocolate to harden.
- Post 1 hour, consume or serve all you can and pack away the rest in an airtight container in the refrigerator, with parchment paper between each.
Tips & Tricks:
- Use Full-Fat Cream Cheese: Don’t reach for the low-fat or spreadable kind; it’s too loose and won’t give the truffles the body they need. The block-style, full-fat version adds just the right consistency to help you roll clean, stable balls without extra mess.
- Use Room Temperature Ingredients: Cold cream cheese will have you fighting for your life. It doesn’t mix well and tends to clump, leaving behind little streaks that won’t fully incorporate. Let it sit out until it softens; it should feel pliable, not runny.
- Control the Stickiness: If your dough starts clinging to everything like wet clay, don’t panic. Pop it in the fridge for 15-20 minutes before rolling. It’ll firm up just enough to make shaping easier without drying out the mix.
- Don’t Skip the Chill Time Before Dipping: Trying to coat warm or soft balls in melted chocolate is a losing game. They’ll break, smear, or melt into the chocolate. Give them proper time to set in the fridge, an hour at least, or use the freezer for 30 minutes if you're in a rush.
- Use Oil for a Smoother Chocolate Finish: A little vegetable oil thinned into the melted chocolate gives it a glossier finish and makes the coating smoother and easier to work with. Without it, the chocolate can go thick and stubborn, especially as it cools.
- Avoid Hot Chocolate (No, Not the Drink): If the melted chocolate is too warm when you start dipping, you’ll notice the balls softening or sliding apart. Let the chocolate cool for about 5 minutes before you dunk – warm, not hot, is what you’re aiming for.
- The Two-Fork Trick: Drop each ball in, coat it fully, then lift it out using two forks. This gives you better control and helps drain excess chocolate so it doesn’t pool at the base. Slide it carefully back onto the parchment so you don’t ruin the shape.