Irish Cream Oreo Truffles

4.77 from 13 votes

My favorite Oreo truffles without cream cheese and with a splash of Irish cream! So easy, so pretty, so decadent!

Prep Time30

Chill Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: irish cream oreo truffles, oreo truffles without cream cheese

Servings: truffles

Calories: 247kcal

Author: Monica Lensink

Using a food processor if possible, blitz the Oreos into very fine crumbs.
24 Oreo cookies
Add Irish cream and pulse until the mixture comes together into a thick, dough-like ball.
4-5 Tablespoons Irish cream liqueur
Scoop and roll the mixture into small, round truffles and place on a plate or lined baking sheet. Refrigerate for about 1 hour, or freeze for 10-15 minutes.
When the truffles are chilled and firm, melt the chocolate in the microwave or in a double boiler. 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, or a sheet of parchment or wax paper.
10 ounces chocolate melts
Add any sprinkles or Oreo crumbs right away so they stick to the chocolate.
sprinkles, Oreo crumbs, etc.
Allow to set at room temperature for 30-45 minutes. Store in the fridge or at room temperature. These keep well for at least 2-3 days. Enjoy!

Tips for Rolling: Each truffle shown here is a scant Tablespoon worth of dough. When it comes time to roll them, just use the palms of your hands. It helps to use slightly damp hands, and first press the mixture together to pack it tightly, then roll to smooth out the edges.
Chocolate Melts: You will likely have some extra melted chocolate, but it's very hard to dip the last truffles if you don't melt slightly more than is needed just to cover the truffles. You can use the extra for dipping or drizzling onto extra Oreos, strawberries, pretzels, marshmallows, dried fruit, etc.
Chocolate-on-chocolate Effect: If you want to decorate these truffles with sprinkles or Oreo crumbs, those should be added right away after dipping so they adhere to the chocolate while it's still wet. If you want to do a chocolate-on-chocolate effect, for instance with white chocolate drizzled over dark, it's best to wait until the first coating sets fully, and only then melt and drizzle the contrasting chocolate.
Storage: If serving at a gathering, I store these in an airtight container in the fridge, then allow to sit at room temperature for 20-30 minutes before serving. But they're very flexible. If you like the texture of cold treats, you'll probably love these truffles straight from the fridge. Alternatively, I've found they keep fine at room temperature for at least 2-3 days, as long as your kitchen is not too warm.