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Oreo Football Truffles are perfect for Super Bowl parties, tailgating parties, or even just to snack on all football season! Only 5 ingredients are needed for this no-bake dessert recipe, making these Oreo truffles great to keep on hand for any event!
Oreo Football Truffles
Take this traditional Oreo ball recipe and shape the oreo cookie balls into adorable little football oreo balls! Whether you are heading out to enjoy a football game or staying home and watching from your couch, these truffles are always winners.
Ingredients
- Oreo cookies
- Cream cheese softened
- Vanilla extract
- Chocolate melting wafers
- White chocolate candy melts
Supplies
- Food processor
- Large mixing bowl
- Electric mixer
- Cookie scoop (or spoon)
- Cookie sheet / baking sheet
- Parchment paper or wax paper
- Microwave-safe bowls (to melt chocolate)
- Forks
- Piping bag with a small tip (or zip-top plastic baggie with the tip cut as a homemade piping bag)
Instructions
In a large bowl, combine the finely crushed Oreo cookies (centers included), cream cheese, and vanilla extract. Mix the cookie crumbs with the cream cheese with an eclectic hand or stand mixer until fully combined and one dough-like mixture is formed.
Using a cookie scoop, scoop dough and form an even, smooth, round ball using the palms of your hands. Place each ball on a lined cookie sheet prepared with parchment paper. Pinch both sides of the truffle ball with your fingers to create the football shape. Pinch the top of the ball rounding downwards towards the bottom pinches.
Work each ball until you create the shape desired. Place a cookie sheet inside the refrigerator to chill for 1 hour. Near the end of the chill time, begin to prepare the melting chocolate. Dip each football truffle inside the chocolate using two forks or dipping tools, coating it completely before adding it back on the cookie sheet.
Repeat this process for all truffles and place the sheet back inside the refrigerator to chill for an additional 30 minutes. Near the end of the chill time, prepare the white candy melts. When the candy melts are silky smooth, spoon the mixture into a piping bag with a small round attachment.
Pipe small white lines over the top of the football starting with one line down the middle and 2-3 smaller lines across. Chill for an additional 30 minutes before serving. If you don’t own a piping bag, you can use a snack-sized zip-top bag and cut a small hole in the corner to simulate a piping bag.
More Football Recipes by The Blogette to Try Next
- Blooming Burrito Ring
- Jalapeno Popper Dip
- Ham and Pickle Roll-Ups
- Loaded Queso Dip
- Baked Party Rolls
- The BEST Super Bowl Recipes!
Oreo Football Truffles
Equipment
- food processor
- Electric mixer
- Large mixing bowl
- Cookie scoop (or spoon)
- Cookie sheet
- Parchment paper or wax paper
- Microwave-safe bowls
- Forks
- Piping bag with a small tip (or zip-top plastic baggie with the tip cut as a homemade piping bag)
Ingredients
- 36 Oreos, finely crushed (middles included!)
- 8 ounce block of cream cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 1½ cups chocolate melting wafers
- ½ cup white candy melts
Instructions
- Crush the Oreos in the food processor
- In a large mixing bowl, combine oreos, cream cheese and vanilla extract.
- Mix with an eclectic hand or stand mixer for 1-2 minutes until fully combined and one dough-like mixture is formed.
- Using a 1 inch cookie scoop (or spoon), scoop dough from the bowl and form into an even, smooth, round ball using the palms of your hands. Place each ball on a large cookie sheet prepared with parchment paper.
- Pinch both sides of the truffle ball with your fingers to create the football shape. Pinch the top of the ball rounding downwards towards the bottom pinches. Work each ball until you create the shape desired.
- Place a cookie sheet inside the refrigerator to chill for 1 hour.
- Near the end of the chill time, begin to prepare the melting chocolate. Place the chocolate wafers in a microwave safe bowl and heat on 50% power or on defrost mode for 1 minute. Stir with a fork and return to the microwave for an additional 30 seconds.
- Dip each football truffle inside the chocolate using two forks or dipping tools, coating it completely before adding it back on the cookie sheet. Repeat this process for all truffles and place the sheet back inside the refrigerator to chill for an additional 30 minutes.
- Near the end of the chill time, repeat step 5 for the white candy melts. When the candy melts are silky smooth, spoon the mixture into a piping bag with a small round attachment.
- Pipe small white lines over top of the football starting with one line down the middle and 2-3 smaller lines across. Repeat this on each truffle.
- Chill for an additional 30 minutes before serving.
Notes
- We use Ghirardelli melting wafers for the chocolate outer coating.
- If you don’t own a piping bag, you can use a snack-sized baggie and cut a small hole in the corner to simulate a piping bag.
- These truffles are best served chilled.
- Store these truffles in an airtight container inside the refrigerator.
