☕ Peppermint Mocha Oreo Truffles
These Peppermint Mocha Oreo Truffles combine crushed Oreos, cream cheese, espresso, and peppermint for the perfect no-bake holiday treat. Dipped in chocolate and topped with crushed candy canes, they’re rich, creamy, and totally gorgeous on dessert trays.
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Ingredients
- 36 regular Oreos about 1 standard package
- 6 oz cream cheese softened (¾ of a standard brick)
- 1 teaspoon instant espresso powder or instant coffee
- ½ teaspoon peppermint extract
- 1½ cups milk or dark chocolate chips your choice
- 1 tablespoon coconut oil optional, for smoother dipping
- Crushed candy canes or festive red and white sprinkles for garnish
Instructions
- 1. Crush the Oreos- add Oreos (filling and all) to a food processor and pulse until fine crumbs form.
- (Or crush them in a zip-top bag with a rolling pin.)
- 2. Mix the Truffle Dough- In a large bowl, combine Oreo crumbs, softened cream cheese, espresso powder, and peppermint extract. (hands work great for this!)
- 3. Shape the Truffles- Roll the dough into 1-inch balls and place on a parchment-lined baking sheet. Chill in the fridge for 30 minutes or in the freezer for 10–15 minutes until firm.
- 4. Melt the Chocolate- In a microwave-safe bowl, melt chocolate chips and coconut oil in 20-second bursts, stirring between each, until smooth and glossy.
- 5. Dip & Decorate- Using a fork, dip each chilled truffle into the melted chocolate, letting the excess drip off. Place them on parchment paper and sprinkle with crushed candy canes before the coating sets.
- 6. Chill and serve- Refrigerate for at least 15 minutes to harden the chocolate coating.
- Store in an airtight container in the fridge for up to a week (or freeze for up to 2 months).
Notes
💡 Tips for Perfect Truffles
- For stronger coffee flavor, double the espresso powder.
- Drizzle with white chocolate for a candy-cane swirl effect.
- For a touch of sparkle, sprinkle white sanding sugar or edible glitter on top.
- Use mini cupcake liners for a professional, Pinterest-worthy look.
