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A close-up shot displays delicious, homemade Ghost Oreo Truffles ready to be enjoyed.

Ghost Oreo Truffles

These Ghost Oreo Truffles are a spooky and sweet Halloween treat. Crushed Oreos are combined with cream cheese, shaped into balls, and dipped in white chocolate to create adorable ghosts. Decorate with black gel for the eyes and a ghostly drip for the tail.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ounces cream cheese, softened
  • 12 ounces white chocolate, finely chopped
  • Black decorating gel
  • 1 teaspoon coconut oil or vegetable shortening optional
  • White candy melts optional

Equipment

  • Food processor
  • Large mixing bowl
  • Baking sheet
  • Parchment paper or silicone mat
  • Double boiler or microwave-safe bowl
  • Fork or dipping tools
  • Spoon
  • Piping bag (optional)

Method
 

  1. Prepare the Oreo Crumbs: Place the Oreo cookies in a food processor and pulse until finely ground. Alternatively, place the cookies in a large resealable bag and crush them with a rolling pin.
  2. Combine with Cream Cheese: In a large mixing bowl, combine the crushed Oreo crumbs and softened cream cheese. Mix well until a smooth, pliable dough forms.
  3. Shape the Truffles: Roll the Oreo mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper or a silicone mat.
  4. Chill the Truffles: Refrigerate the truffles for at least 30 minutes to allow them to firm up. This will make them easier to dip in the white chocolate.
  5. Melt the White Chocolate: Melt the white chocolate using a double boiler or microwave. If using a double boiler, place the chocolate in a heatproof bowl set over a simmering pot of water, ensuring the bottom of the bowl doesn't touch the water. Stir frequently until the chocolate is melted and smooth. If using a microwave, heat the chocolate in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat. If you're struggling with thickness, try adding a teaspoon of coconut oil or vegetable shortening to the melting chocolate.
  6. Dip the Truffles: Remove the truffles from the refrigerator. Using a fork or dipping tools, dip each truffle into the melted white chocolate, ensuring it is fully coated. Gently tap off any excess chocolate.
  7. Create the Ghostly Drip: Place the dipped truffles back on the prepared baking sheet. While the chocolate is still wet, use a spoon or piping bag to create a "drip" effect at the bottom of each truffle, resembling a ghost's tail. Let the excess chocolate naturally run down.
  8. Add the Facial Features: Before the chocolate sets completely, use black decorating gel to draw two small eyes on each truffle.
  9. Chill and Set: Return the truffles to the refrigerator for another 15-20 minutes, or until the white chocolate is completely set.
  10. Serve and Enjoy: Once the chocolate is set, the Ghost Oreo Truffles are ready to serve. Store them in an airtight container in the refrigerator.

Notes

Soften the cream cheese completely for best results. Melt the white chocolate slowly and carefully to prevent seizing. Chill the truffles before dipping and again after dipping to ensure the chocolate sets properly. Use the back of a spoon to create a natural "ghost tail" effect. Allow the white chocolate to set slightly before adding the eyes to prevent them from sliding off. Store in an airtight container in the refrigerator for up to a week.