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.
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
- 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)
- 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!