Mint Oreo Balls

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Chill Time: 2

Total Time: 2 30

Servings: balls

Calories: 208kcal

Author: Lord Byron's Kitchen

Otherwise known as truffles, these Mint Oreo Balls are prepared with crushed mint-flavoured Oreos and cream cheese. They are dipped in melted green candy melts and drizzled with milk and white melted chocolate. They're bright, beautiful, festive, and delicious!

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Ingredients

2 packages Mint Oreos
8 ounces cream cheese, softened (use the block/brick style)
3 cups green candy melts
1.5 teaspoons vegetable shortening
1/2 cup white chocolate chips
1/2 cup milk chocolate chips

Instructions

Place all of the Oreos into a food processor and pulse until the mixture is crumbly and resembles wet sand.
Add in the cream cheese and pulse until it is well incorporated into the crushed Oreos. You should see no white cream cheese at all!
Transfer the mixture to a bowl. Cover and refrigerate it for 30 minutes.
Once chilled, remove the mixture from your fridge and roll it into one-inch balls. Place the balls onto a parchment-lined baking sheet and refrigerate for 60 minutes.
Add the candy melts (or chocolate chips) to a microwave safe bowl. Add in one and a half teaspoons of vegetable shortening (only one teaspoon if you’re using chocolate chips) and microwave on medium speed for 30 seconds. Remove the candy melts from the microwave and stir well with a rubber spatula. Microwave again for 30 seconds on half speed and stir well. Repeat this until the candy melts are melted and smooth.
Working with chilled balls, insert a toothpick about 1/3rd of an inch into a ball. Dunk the ball into the bowl of melted candy melts and gently move the toothpick in a circular motion so that the entire ball is enrobed. Carefully lift the ball out of the bowl and lightly tap the toothpick on the rim. The excess candy melts will fall back into the bowl.
With a second toothpick, run it very gently under the ball to wipe away the excess candy melts. Do not press the toothpick against the ball; just wipe it against the dripping chocolate.
Next, transfer the ball to the prepared baking tray. Using the second toothpick, push it gently into the hole where the first toothpick is standing. Gently twist the first toothpick between your thumb and finger to loosen. Pull the toothpick up and out. Finally, remove the second toothpick, and use it to carefully smooth the candy melt coating over the hole.
Return the Mint Oreo Balls to the fridge for 30 minutes.
Transfer the balls to a baking sheet that has been lined with parchment paper and a wire cooling rack.
Place the white chocolate chips and the milk chocolate chips into separate bowls.
Following the same microwave melting technique as before, melt the chips until smooth. Transfer the melted chocolate chips to separate resealable sandwich bags.
Working with one colour of melted chocolate at a time, cut a small tip from one lower corner. Hover the bag over the truffles and drizzle the chocolate in a zig-zag pattern. Repeat with the other melted chocolate.
Place the entire sheet pan in your fridge to firm up the chocolate. Leave them for at least 1 hour. Once frim, the Mint Oreo Balls can be transferred to a food-safe container or packaged. Keep the balls refrigerated.

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