Lemon Truffles (with Lemon Oreos)
Make these white chocolate lemon truffles with just five ingredients for an easy treat perfect for all your springtime needs!
Servings: 24 truffles
Calories: 175kcal
Cost: $9.00
Equipment
- 1 food processor
- 1 (1 1/2 inch) Cookie Dough Scoop
Ingredients
- 36 lemon Oreo cookies (18 ounce) package
- 8 oz cream cheese softened or room temperature
- 10 oz (2 cups) white chocolate chips, divided
- 2 teaspoons oil divided
- Sprinkles
Instructions
- Line a baking sheet with wax paper or parchment paper. Set aside.
- Place the entire package of Oreos in a food processor.36 lemon Oreo cookies
- Process the cookies on high until the mixture resembles course sand.
- Pour cookie mixture into a large bowl (reserving 2 Tablespoons for topping and placing in a small bowl, if desired) with the softened room temperature cream cheese.8 oz cream cheese
- Mix until combined.
- Using a 1 ½ inch cookie dough scoop or a spoon take the mixture and roll into balls. Place on the prepared baking sheet. Freeze for 30 minutes.
- Once the unfinished truffles are frozen, pour half the chocolate chips (1 cup) into a microwave-safe bowl. Microwave in 30 second intervals and stir often until all the chocolate chips are melted (about 1 minute). Be watchful to not burn the chocolate! Stir in 1 teaspoon oil until combined.10 oz (2 cups) white chocolate chips, divided, 2 teaspoons oil
- Remove half the truffles from the freezer and dip one by one into the melted chocolate. Using a fork, set the truffle on the tines to let the chocolate drip off while lightly tapping the side of the bowl with the handle to remove the excess chocolate. Place the finished truffles on the lined cookie sheet and sprinkle immediately with sprinkles or cookie crumbs before the chocolate hardens.Sprinkles
- Melt the remaining white chocolate and oil. Remove the rest of the truffles from the freezer and continue coating the truffles in white chocolate and topping with cookie crumbs or sprinkles.
- Store in an airtight container in the refrigerator for up to a week.
Video
Notes
I prefer to melt only half the chocolate and remove half the truffles from the freezer at a time so the chocolate doesn’t harden too quickly before dipping all the truffles and so the truffles don’t get too soft. The harder the truffles are before you dip them in the melted chocolate the easier they are to work with.
Nutrition
Calories: 175kcal