These 3-ingredient Thermomix Oreo Balls are super easy to make. Made with Oreo cookies, cream cheese then dipped in silky dark chocolate, what more could you want!
Oreo Balls also go by the name of Oreo Truffles. Either way, they’re deliciously crunchy on the outside with a soft and gooey centre. You don’t have to bake them, and they’re perfect for an easy dessert or afternoon treat. I’ve chosen to drizzle them in white chocolate and some crushed Oreos, but you could cover them with sprinkles etc.
Ingredients
- Oreo Cookies: For this recipe which makes 18 balls, I use a whole packet of Oreos that has 39 cookies in them. I know that sounds like an awful lot of Oreos, but the good news is you can freeze any surplus balls for another day. If you want to decorate the balls with crushed Oreos, you’ll need a couple more extras.
- Cream Cheese: Philadelphia is the most popular choice, but I like to use Woolworths home brand which comes in a convenient 225g box. Philadelphia comes in a 250g tub so if you buy that there will be some cream cheese leftover for bagels. 😋
- Chocolate: I love using dark chocolate with a white chocolate drizzle. You could do it the other way around and use white chocolate with dark chocolate drizzle. Or simply leave the drizzling out and just add a sprinkling of crushed Oreos.
Tips on How to Make (see the recipe card at the bottom of this post for exact quantities etc.)
With just three simple ingredients, not much can go wrong, but there is little planning involved to achieve the best results.
- Crush the Oreo cookies: Start with the whole Oreo cookie and blitz it in the Thermomix until they transform to fine crumbs.
- Add the cream cheese to combine – make sure it is softened at room temperature, so it blends easily.
- Place the mixture in the fridge to chill for 10 minutes so that it’s easier to roll into balls.
- Roll into balls and place on a baking tray lined with baking paper (photo 1).
- Freeze the balls for 20 minutes, so they don’t fall apart when dipped in chocolate.
- Dip the balls in chocolate: Place one Oreo ball on a fork and spoon the melted chocolate over the top and sides of the ball. Gently lift the fork up and down to shake off any excess then slide it back onto the baking tray to decorate (photo 2 & 3). Decorate with crushed Oreos or sprinkles before the chocolate sets, so they stick and don’t fall off.
- For the chocolate drizzle – I used a ziplock bag and inserted a tiny hole in it. I melted the chocolate in the microwave instead of the Thermomix as you only need a small amount (photo 4).
How to Store
These Oreo Balls can be stored in an airtight container in the fridge for 2 weeks or freezer for 3 months.
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Thermomix Oreo Balls (3-Ingredients)
These 3-ingredient Thermomix Oreo Balls are super easy to make. Made with Oreo cookies, cream cheese then dipped in silky dark chocolate, they're perfect for a bite-sized dessert or an afternoon treat.
Ingredients
- 225g cream cheese softened at room temperature
- 39 Oreo cookies (370g), see note 1
- 200g dark chocolate
Optional Toppings
- extra Oreo cookies, crushed
- 60g white chocolate, melted for drizzling
- Sprinkles
Instructions
- Add the Oreos to the Thermomix bowl and crush 7 sec/speed 7 until they form fine crumbs.
- Chop the cream cheese into quarters and add to the Thermomix bowl. Mix for 15 sec/reverse/speed 4 until combined.
- Place the Thermomix bowl with mixture in it to chill in the fridge for 15 minutes. This makes the balls easier to roll.
- Scoop the mixture out one heaped tablespoon at a time and roll into balls then place on a baking tray lined with greaseproof paper. The balls I make are similar to a walnut-size. (You might need to use 2 small baking trays depending on the size of your freezer).
- Place the balls in the freezer for 25 minutes. By freezing them, it's easier to dip into the melted chocolate, so they don't fall apart.
For the Chocolate Coating
- Add the chocolate to the Thermomix bowl and grate for 5 sec/speed 10. Melt for 2-3 mins/50°/speed 2. Scrape down the bowl halfway through and check there's no unmelted chocolate stuck to the blades. When finished, pour the chocolate into a bowl.
- Remove the balls from the freezer and place one Oreo ball on a fork and spoon the melted chocolate over the top and sides of the ball. Gently lift the fork up and down to shake off any excess then slide it back onto the baking tray to decorate (see photo 2 & 3 in recipe post).
- Once decorated, leave the balls to set at room temperature then keep stored in the fridge.
Chocolate Drizzle
- Heat the white chocolate in the microwave in bursts, occasionally stirring until melted.
- Pour or scoop into a small ziplock bag and cut a very tiny hole in the bottom corner.
- Drizzle over the chocolate balls in a zig-zag motion then leave to dry.
Crushed Oreos Topping
- Crush a couple of Oreos, either in the Thermomix or in a zip lock bag bashed with a rolling pin. Sprinkle over the Oreo balls just after they have been dipped in chocolate so that they stick before the chocolate sets.
Notes
1. The Oreo cookies I bought convenietly came in a packet of 39 which weighed 370g. (see photo in recipe post).
How to Store
These Oreo Balls can be stored in an airtight container in the fridge for 2 weeks or freezer for 3 months.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 150mgCarbohydrates: 29gFiber: 2gSugar: 19gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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