OK, you guys, seriously. How stinkin’ cute are these Mummy Oreo Truffles?! There are only 2 ingredients in the truffle batter: Oreos and Cream Cheese. That’s it! It’s also a really fun recipe to make with the kiddos. The most difficult portion is the melting chocolate, and it’s not that it’s difficult, it’s just that it’s easy to burn the chocolate if you’re not paying close attention. In my experience, the best 2 melting chocolate brands are Wilton Candy Melts (my personal favorite & they also sell a candy melting pot!) or Merckens, which is also sold locally in Atlanta (Tucker) at Cake Art. If you’ve never been there, you will feel like a kid in a candy store, LITERALLY. They have hundreds of cake and candy decorating accessories, from glitter to gum paste! And just take a look at what else you can do with the Halloween theme….
For the jack-o’-lantern pops, it’s the same batter (one package of Oreos and one package of full fat cream cheese) but you use orange melting chocolate, candy eye balls, a candy marker (it’s like a Sharpee for chocolate!) and a green tic tac for the pumpkin stem. The eyeballs are super fun too– you just need white candy melts, green candy melts (a single green candy melt is the iris and you use a black candy pen for the black pupil and a red candy pen for the blood shot streaks! The good thing about the Mummy truffles is that you don’t need anything fancy– just the white melting chocolate and some chocolate chips for the eyes.
First, put the whole package of Oreos into your food processor — double stuff Oreos work great too. Now that Oreo has all those fun flavors, you could do Red Velvet (which would make the batter a dark red color) or even the limited edition Halloween Oreos, which would give you a deep Orange color! So many choices!!! Once the cookies are pulverized, then add an 8oz package of softened cream cheese. Don’t try to go low fat on this one– just use full fat, regular cream cheese for best results. Then, scoop the truffle batter into a container and put it into the freezer for a couple hours. If you’re waiting overnight, the fridge is fine too. You want the batter to be stiffer, so you can more easily ball it up. When you’re ready to melt the chocolate, either put it in the microwave for increments of 30-45 seconds, stirring in between, or melt on low heat on the stove top. Just make sure you are stirring consistently or it’s easy to burn if you’re melting it on the stovetop!
I melt the chocolate in smaller batches since it starts to harden quickly and sometimes the Oreo batter will bleed into the white chocolate. The key is to let the chocolate cool for a few minutes so it’s not super hot when you do the dip. If the chocolate hardens in your pan after you’ve melted it, just pop it into the microwave again or put it back on the stove. Just DO NOT pour any of the melted chocolate down your garbage disposal or it will clog your disposal! I have made that mistake and spent an hour scraping up hardened chocolate on those disposal blades. No bueno!
Once you’ve dipped the truffles into the white chocolate once, let them dry on parchment or wax paper. Then, add some more of the melted chocolate into a ziploc, snip off one of the ends and use it like a frosting tip and make the lines of chocolate across the truffles to create the “Mummy” look! I used a plastic condiment bottle which worked great, but then it was impossible to clean out the dried chocolate (well, it felt impossible, so I just tossed it, LOL!)
Once your mummies have dried, I melted a small amount of additional chocolate to dip the flat end of the chocolate chips into and then stuck them on for the eyes. It’s that easy!
Need Another Delicious Treat? Low Carb Candied Bacon Dipped in Chocolate and Peanut Butter
I’ve used this recipe to make a lot of fun designs over the years, for wedding favors, baby shower favors (on a plastic pacifier!) and party pops. If you’re using a stick, make the truffles ahead of time, put the sticks in and then freeze them before you dip into the chocolate so they stay ON the stick.
Judging from this cutie’s expression, I think they’re a hit! Thank you to my favorite neighbor, Jaymee, and her adorable daughter, Catherine, for the Mummy Modeling and taste testing!
| Prep Time | 10 minutes |
| Servings |
Truffles
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- 1 package Oreos I prefer using Double Stuff
- 8 ounces Cream Cheese
- 12 ounces white candy melts I like Wilton best
- 24 chocolate chips
Ingredients
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- Pulverize package of Oreos in the food processor. Add the block of softened cream cheese and combine until smooth.
- Put truffle batter into the freezer for 2 hours or in the fridge overnight. Ball up truffles into golf ball size portions. One batch should make about 12.
- Melt white chocolate melts over low heat or in increments of 30-45 seconds in a microwave safe bowl. Stir until smooth.
- Dip each truffle in the melted white chocolate and let dry on parchment or wax paper. Once dry, put more melted chocolate into a zip lock bag and snip one of the ends. Drizzle chocolate across the truffle to create the "Mummy" look. Once the drizzles are dry, put some melted white chocolate on the flat end of chocolate chips and place the "eyes."
- Truffles will stay good if refrigerated for 2 weeks. Keep in the freezer for up to 3 months.
