Recently, I have received a few requests for my Oreo Truffle Pops recipes. I have used them in some many parties because they are so easy to make. They are so much easier than cake pops because they do not have to be baked. And, people always go crazy over them at parties! But, even though they are my go-to party treat, I realized I had never actually posted the recipe.
Another great thing about Oreo Truffle Pops are that they are so versatile. For my son’s modern baseball party, I used red melting chocolate to cover the pops and then sprinkled them with white nonpareils. The colored melting chocolate is a great option for Pops in team colors. But, for the Watercolor 60th Party we hosted for my mom, I went for a little more sophisticated look using white chocolate and gold sprinkles.
Dark chocolate melts are my favorite chocolate to use to coat the Oreo Truffle Pops. For a disco party, I used the dark chocolate and covered it with silver sprinkles to resemble little disco balls.
Oreo Truffle Pops are also a great treat for Christmas parties. They can be made a few days ahead of time, then stored in the refrigerator. Red or green sprinkles add a festive look to the Pops. No matter how you end up decorating your pops, guests will love this little treat on a stick!!
Oreo Truffle Pops
1 8 ounce package of cream cheese, softened
1 16 ounce package of Oreo cookies
1 package of melting chocolate (flavor & color of your choice)
Small or medium lollipop sticks
Using a food processor, crush cookies into a fine crumb. Beat cream cheese, until fluffy. Add Oreo crumbs to cream cheese, beat until fully combined. Using a mini ice cream scoop, make a 3/4″-1″ ball. Roll ball in hand until formed into smooth ball. Place balls into refrigerator for 1 hour.
After the Oreo balls have refrigerated, melt 1/4 cup of chocolate in microwave, until smooth. Remove ball from refrigerator and re-roll in hand. Re-rolling the balls will assure a smoother, less bumpy, ball. Dip one end of lollipop stick into chocolate, push into ball, about 1/2 -2/3 way into ball. Place balls back into the fridge, overnight or for several hours.
Melt remaining chocolate. Add 1 tablespoon of shortening into melted chocolate, mix in until fully combined. Dip entire Oreo ball into chocolate, shake off excess chocolate. If desired, sprinkle with sprinkles or nonpareils. Place pops onto wax paper to cool and harden. Alternatively, for a completely round ball, push lollipop stick into a Styrofoam block so pops will cool standing upright. After completely cooled, place Oreo pops in refrigerator, until ready to serve.
Makes about 24 to 36 Oreo Truffle Pops.