Halloween Truffles

5 from 55 votes

These Halloween Truffles are the cutest mummies around! Fillled with Oreo cookie crumbs and cream cheese, and covered in white chocolate. Boo!

Prep Time30

Additional Time1

Total Time1 30

Servings:

Calories: 273kcal

Blend Oreos in a food processor until they are in fine crumbs. (You may need to stop and pulse the food processor several times to break up any large chunks of Oreo.)
Pour crumbs into a large bowl, and stir in cream cheese until well combined.
Form into 1.5-inch balls and place on a wax paper-lined small sheet pan or plate.
Chill in refrigerator for an hour.
Melt white chocolate in a candy melter, then put the candy melter on the “warm” setting.
Dip the Oreo balls one at a time into the melted white chocolate, turning them around in the chocolate until they are fully covered.
Use a dipping fork to take out of the chocolate and place on a sheet of waxed paper. Pull the dipping fork out from under the truffle slowly, using your finger to carefully hold the truffle in place. Let truffles dry.
If your melted chocolate has become a little dingy with Oreo crumbs, pour out the rest of it and add in another 3 ounces of white chocolate wafers to melt.
Scrape clean melted white chocolate into a pastry bag with a thin tip.
Drizzle truffles with white chocolate in two directions to make them look like mummies.
Use pastry bag to make two spots of additional melted chocolate, then press in the candy eyes to attach.
Let dry, and then serve!

Storage:

Store Halloween truffles in an airtight container in the refrigerator for 2 weeks. You can also freeze them for up to 2 months.

Expert Tips:

Using a cookie scoop to scoop out the truffle dough will make your work much faster. The 1 ½-inch size is perfect for these. Just scoop and then use your hands to roll into a ball.
The reason we recommend a candy melter if you enjoy projects like this one is because it will hold your melted chocolate at a warm temperature. Otherwise, the melted chocolate tends to cool down quickly, and you may need to reheat to bring to a liquid form again. However, if you don’t have a candy melter, you can melt the white chocolate either in a double boiler over the stove or in the microwave and still make this recipe. If you use the microwave, microwave chocolate at 70% power, at 30 second increments. Stir after each one. Going to fast or too hot can cause the chocolate to seize up and not melt properly.
If you find your white chocolate is too thick to dip the Oreo balls in, try adding a little bit of vegetable oil to it to make the consistency a little more liquid. Add just a little bit at a time.