Mummy Oreo truffles hide a cookies and cream centre under a white chocolate shell wrapped in drizzled bandages and two candy eyes. The outside snaps thin and clean while the inside stays soft and cool from the freezer set. Fourteen truffles come together with four ingredients in under an hour, no oven involved.
This version skips crushed Oreos by hand and runs them through a food processor instead, which gets a finer crumb than crushing in a bag ever does. That finer crumb blends into the cream cheese without any gritty bits, so the centre holds together smoothly once it’s rolled and dipped.
Dipping only works cleanly if the truffle sits on top of the fork rather than getting speared by the tines, since a poked hole lets filling leak into the melted chocolate. Tap off the excess against the bowl’s edge before setting each ball down, or pooled chocolate at the base turns into a thick puddle instead of a clean shell.
Mummy Oreo Truffles
Course: Dessert14
servings20
minutes30
minutes111
kcalThese truffles need just four ingredients and no oven, built from a cookies and cream centre dipped in white chocolate. A quick drizzle and two candy eyes turn each one into a mummy in under an hour.
Ingredients
20 golden Oreos
4 ounces cream cheese, softened to room temperature
10 ounces vanilla candy melts or dipping wafers
1 package candy eyes
Directions
- Prep the baking sheet: Line a large baking sheet with parchment paper and set aside.
- Crush the Oreos: Pulse the 20 golden Oreos in a food processor until they form a very fine crumb.
Mix the filling: Pour the cookie crumbs and 4 ounces cream cheese, softened to room temperature into a large mixing bowl. Stir until well combined and smooth.- Roll into balls: Using a cookie scoop, form the mixture into 1-inch balls and roll smooth between your palms. Place on the parchment paper.
- Freeze to set: Transfer the balls to the freezer to set.
- Melt the chocolate: Melt the 10 ounces vanilla candy melts or dipping wafers according to package directions, then pour into a small bowl or glass.
- Dip the truffles: Working one at a time, dip each truffle into the melted chocolate using a fork, turning to coat and tapping off excess on the side of the bowl. The truffle should sit on top of the fork, not speared by the tines. Transfer back to the baking sheet.
Drizzle and add eyes: Pour the remaining chocolate into a ziploc bag and snip a small hole in the corner. Drizzle over the top of the balls, then stick on two 1 package candy eyes. If the chocolate hardens too fast, add a dot of melted chocolate to the back of the eyes first.- Chill to finish setting: Place in the fridge to allow the chocolate to fully set.
- Serve: Serve and enjoy.
Notes
- Nutrition per truffle (estimated from original recipe): 111 kcal, 13g carbs, 1g protein, 6g fat, 7g sugar. Truffles sit on top of the fork when dipping, don’t spear them with the tines, or filling can leak into the chocolate.
FAQs
Why is my Oreo mixture too soft to roll into balls?
Soft mixture usually means the cream cheese was warmer than room temperature or the cookie crumbs weren’t fine enough to soak it up. A quick 10 minute chill in the fridge before scooping firms things up without needing more crumbs. Chilled hands also help, since warm palms soften the mixture as you roll.
Can I use regular Oreos instead of golden Oreos?
Regular Oreos work fine, though the dark cookie crumb turns the centre grey rather than the pale gold golden Oreos give you. If any centre peeks through a thin spot in the white chocolate, gold blends in far better than a dark filling would. For a cleaner mummy look, golden Oreos are worth sticking with.
Why does my white chocolate shell crack after it sets?
Cracking usually happens when the truffle goes from freezer straight into warm melted chocolate, since the sudden temperature change stresses the shell as it hardens. Let the truffles sit out for a minute or two after the freezer before dipping. A steady dip and a smooth tap off also help the shell set evenly instead of unevenly thick.
How far ahead can I make these before a party?
These keep well in the fridge for up to five days in a covered container, with the shell staying glossy the whole time. They also freeze for up to a month if you skip the candy eyes until serving day, since freezing can dull the drizzle lines. Thaw in the fridge overnight before adding the eyes and serving.
Why won’t my candy eyes stick to the chocolate drizzle?
Eyes slide off when the drizzle has already started to firm up before you press them on. White chocolate sets fast once it’s out of the bag, so working in small batches of two or three truffles at a time keeps the drizzle wet enough to hold. A tiny dot of melted chocolate on the back of the eye also helps if the drizzle has already begun to set.
