Irish Cream Oreo Truffles
My favorite Oreo truffles without cream cheese, and with a splash of Irish cream! So easy, so pretty, so decadent!
If you’re looking for an easy, decadent, and pretty dessert, look no further. Crushed Oreos, a splash of creamy, delicious Irish cream, and a smooth chocolate coating? Don’t mind if I do!
Now, Oreo truffles are nothing new, but personally I have found myself a teeny bit frustrated in the past that 99% of existing “recipes” for them call for mixing the Oreo crumbs with cream cheese.
This probably doesn’t bother most people, but, well, I don’t love cream cheese, unless it’s in frosting. Also, the bricks of pure cream cheese that are ubiquitous in America actually aren’t sold in Belgium – at least all I have ever seen here is cream cheese spread. And if you’ve ever tried to bake with the spread, you know it is NOT the same! So when I do buy bricks of it at the U.S. commissary, I hoard it for frosting cakes and cupcakes, and don’t usually want to “waste” it on other things.
Hence, my desire to make an Oreo truffle recipe without cream cheese. Because I still need Oreo truffles in my life. We ALL need Oreo truffles in our lives.
How to Make Oreo Truffles Without Cream Cheese
As it turns out, all you really need is a bit of creamy liquid to bind the Oreo crumbs together.
Bailey’s was the obvious first stop to me, given that St. Patrick’s Day is right around the corner. Plus I just love the stuff, plus I need to somehow use up a LOT of various liqueurs before we move this summer. But this would most likely work really well with other liqueurs or creams, as well. Experiment!
So here we go, step-by-step. Blitz the Oreos in a food processor (photo 1). Open the lid to check on them, wonder what gave that one lone Oreo an out-sized will to survive (2). Alas, it, too, will need to go.
Once all the Oreos are fine crumbs, add the Bailey’s and pulse again until the mixture forms a dough-y mass (3). Scoop and roll the mixture into small balls, about a scant tablespoon each (4), then chill in the fridge or freezer.
Dipping Chocolate
I think the dipping part of this is often the most intimidating, for me and for others. But it really is easier than it seems!
Just melt the chocolate in a deep bowl – I usually microwave at 50% power in intervals of 30-45 seconds, with a good stir after each one. When the chocolate is melted and smooth, use a couple of forks to dunk and coat each chilled truffle (5). Let a bit of the excess chocolate drip back into the bowl, and then let them dry, either back on your baking mat, or on a sheet of parchment or waxed paper.
My best tip to make the dipping easy is to use quality bar chocolate and/or a product specifically designed for melting and dipping.
Chocolate chips usually have additives that make them specifically resistant to melting – that’s how they keep their shape in cookies and so forth – so trying to melt those down on their own can be frustrating and result in a less smooth texture.
And we want that beautiful smooth texture! ♥
You can leave the truffles like this, or, if you used two types of chocolate (I used dark and white), drizzle a little of the contrasting chocolate over each with a spoon. You could also decorate with sprinkles, additional crushed Oreo crumbs, or anything else your heart desires.
Wouldn’t these look adorable with little green shamrock sprinkles for St. Patrick’s Day? Maybe I’ll do that next year! Or if you do, take a photo and send to me – I would LOVE to see!
Then the real challenge, for me, is taking photos under the ever-watchful eye of a toddler. (Pre-schooler? What’s the cut-off there? Anyone know?) Anyway, he was patient for awhile, but then enough was enough:
And yes, I let him finish this one. I figure a few tablespoons of Irish cream divided among the whole batch was not so much for his little body to metabolize. But they are a boozy treat, so use your own best judgment on the minimum age for enjoyment. 😉
Also Consider These St. Patrick’s Day-Inspired Recipes:
- Rosemary Cheddar Irish Soda Bread
- Caraway Irish Soda Bread Muffins (coming ASAP)
- Guinness Chocolate Cupcakes with Irish Cream Frosting
If you’ve tried these Oreo truffles or any other recipe on the blog, please remember to rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
Irish Cream Oreo Truffles
Ingredients
- 24 Oreo cookies
- 4-5 tablespoons Irish cream liqueur
- 400 grams dark or white chocolate for dipping (I used 200 grams of each - see note 1)
Instructions
- Using a food processor, blitz the Oreos into fine crumbs. Add Irish cream and pulse again until the mixture comes together into a thick, dough-like ball. (See photos above for a visual.)
- Scoop and roll the mixture into small, round truffles and place on a lined baking sheet. (See note 2.) Refrigerate for about 1 hour or freeze for 10 minutes.
- When the truffles are chilled and firm, melt the chocolate in the microwave or over very low heat on the stove. One at a time, dip chilled truffles into the melted chocolate using a fork or dipping tool. Allow some excess chocolate to drip off, then place back on the lined baking sheet. Decorate with a contrasting chocolate, sprinkles, or additional Oreo crumbs as desired.
- Allow chocolate to set at room temperature for 30-45 minutes, then store in the fridge, and enjoy!
First, …”that one lone Oreo an out-sized will to survive” line made me snort out loud. Rarely are food blog posts that snarky and cute.
Second, I’m definitely going to make these, but I think I might try using the Mint Oreos. They are addictive on their own, but adding Irish Cream I feel will make them like crack. I’ll probably have to make my own personal stash cause sharing doesn’t seem like an option.
Ha! I’m glad you enjoyed it. A little snark does us all good. 🙂 And, the idea of these with mint Oreos sounds unbelievable. Like, unbelievably dangerous – I would definitely eat them all. I hope you enjoy and totally sympathize with the desire not to share!
I love Irish cream, and I’ve made oreo irish truffles too few times – the flavor is insanely delicious and the texture is amazing. But my version never loked as good as this one. Perfection!
Thanks so much, Ben, you’re too kind! I did find these guys really dangerous to keep around with that crazy good flavor and texture! 🙂
These are truly the most perfect truffles I’ve seen! Beautiful job!
Thanks so much, Marlee, you’re too kind!
I live in France and I know exactly what you mean for cream cheese optimization. This recipe is really good for St Patrick and a little Buzz wouldn’t hurt us. Our toddlers are now teenagers.
Yes! The struggle is real, haha! Glad I’m not the only one carefully balancing cream cheese usage. 😉
I usually hate making cookie truffles because they can be so time-consuming, but your tutorial makes them look way easier than I’ve seen before. These look so amazing!!
Thanks so much, Tiffany! I know what you mean – I have often balked at the thought of it, especially the dipping aspect, but since I realized some of the tips I put in this post it seems totally do-able, which has opened up a whole new world of dessert! 😉
Love oreos but you have bring up a huge notch by making truffles and then with Irish cream. This is just a lovely bite. Could not have only one.
Thanks so much, Adriana! Yes – I kept saying “just one” and then, uh, well, that didn’t happen. So I had to get them out of my house, HA!
Oh my these truffles look so good and chocolatey! Perfect for St. Patrick’s day too ♥
Thanks so much, Natalie! Yes – like an ultra dense chocolate explosion! 🙂
Oh my gosh! These look so delicious and so easy to make too. I love that you added Irish cream liqueur to it; perfect for St. Patrick’s Day!
Thank you so much, Marie!