Jump for joy and hollar with cheer. Spring is finally here! And so are my brand new simple spring truffles — a wonderful way to welcome the season.
When you hear “truffles,” you might think of an elegant and complicated dessert. But these truffles are far from difficult and super fun to make, too. They only require four ingredients and you can find what you need at almost any grocery store. Plus, you can top them with whatever decorations you want. Getting creative is half the fun!
I made a similar truffle during the holidays but I made them with classic Oreos. The spring version is made with Golden Oreos (the vanilla-flavored ones) instead. To stick with the vibrant spring feel, I dipped them only in white chocolate but if you’re not a white chocolate fan, feel free to use dark or milk 🙂
Here’s everything else you’ll need!
Simple Spring Truffles
Simple Spring Truffles
Ingredients
- 1 -13.29 pkg. Golden Oreo cookies (NOT double stuff, just the regular version)
- 1- 8oz. pkg cream cheese, room temperature (best to use full fat version)
- 12 oz. chopped white chocolate *see notes below
- 1/2 tsp. coconut or vegetable oil
- Toppings: Sprinkles, nuts, drizzled chocolate, etc.
Instructions
- Place the entire package of Golden Oreo cookies in a food processor or blender. You're using the entire cookie (cookies and cream). Pulse until all the cookies are chopped into a fine crumb.
- Continue to use the food processor if big enough, or use a handheld or stand mixer fitted with a paddle attachment then beat/pulse the Oreo crumbs with the softened cream cheese until combined into a dough-like consistency.
- Using a cookie scoop or tablespoon, scoop out dough and roll into 1-inch balls. Place the balls on a cookie sheet or plate covered in parchment paper. Refrigerate for 1 hour.
- To prepare the chocolate for dipping, place chopped white chocolate and oil in a glass bowl. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
- Remove the Oreo truffles from the freezer. Drop them into the chocolate, one at a time, and use a spoon to coat it with chocolate. Lift the truffle out of the chocolate with a fork and slide the bottom of the fork along the top of the bowl to allow excess chocolate to drip off, then set it on top of parchment lined cookie sheet.
- Top your truffles with sprinkles, nuts, or drizzled melted chocolate.
- Refrigerate for at least 1 hour after making/decorating before serving. These will keep in the refrigerator for up to 2 weeks.
Notes
Do not use chocolate chips to melt and use for coating. They contain stabilizers and don't melt smoothly. Use baking chocolate bars, found in the baking aisle at the grocery store. I like Ghiradelli and Bakers. Vegetable or coconut oil is added to make the melted chocolate a bit silkier for coating the truffles.
What did I tell you? Super simple! They also make a fun activity if you have kids around the house who want to help you in the kitchen.
I would say that the way I make these spring truffles gives them a “birthday cake” flavor. They’re definitely sweet, but they’re perfect for when you’re craving a little sweet after dinner. Just one or two and you’ll be in truffle heaven!
If you loved my holiday Oreo truffles, I’m certain you’ll love these too. And if this recipe is brand new for you, you’re in for quite the treat. Enjoy!
From my kitchen to yours,
Jill
Did you know I have my own online shop? Check it out HERE!
