Lemon Truffles (with Lemon Oreos) Recipe

A lemon Oreo truffle with spring sprinkles and a bite removed.

5 from 1 vote

Lemon Truffles (with Lemon Oreos) Recipe

Make these white chocolate lemon truffles with just five ingredients for an easy treat perfect for all your springtime needs!

Prep Time10

Cook Time2

Chill Time40

Total Time52

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: truffles

Calories: 210kcal

Author: Sammi Ricke

Cost: $9.00

Equipment

1 baking sheet
1 food processor
1 large mixing bowl
1 Microwave-Safe Bowl
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, softened or room temperature
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, divided
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

Prep Tips - 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