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Truffles are always a special treat. I think we all gravitate to the cases in chocolate stores with open mouths, eyeing those amazing truffle flavors. I love picking out decadent truffles and giving them as a hosting or housewarming gift, and I especially love giving them around the holidays.
Truffles have a little secret – one that the beautiful shops don’t want you to realize: they are super easy to make! They come in so many different varieties, and although these aren’t all “traditional,” they are my favorite forms of truffles. By making your own, you can customize them and have them turn out exactly as you want. And you don’t have to worry about eating them all and running out… just make more!
All three of these “truffles” are delicious and utterly decadent, which is really what the holidays are about. They all make beautiful gifts if you can keep enough to give away! Enjoy the season with extra special sweets like these and create memories that last all year long!
More Christmas Desserts
- Quick and easy white fruitcake
- Pecan tassies
- Decadent chocolate mousse
- Cookies and cream fudge
- Spiced fruit
- Peanut butter truffles
- Brownie thins
Watch How to Make These Decadent Truffles
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Three Decadent Truffles
Ingredients
For the Oreo truffles
- 1 package Oreo cookies
- 8 oz cream cheese room temperature
- 8 oz white chocolate (may need slightly more or less)
- seasonally colored sugar (optional)
For the chocolate peanut butter truffles
- 1 recipe classic chocolate cake baked in a 9×13 pan
- 12 oz semi-sweet or milk chocolate (may need slightly more or less)
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup peanut butter
- 3 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- 2 cups sifted powdered sugar
For the spiced chocolate truffles
- ½ cup heavy cream
- 8 oz semi-sweet chocolate
- 1 tsp vanilla extract (or vanilla bean paste)
- 1 ½ tsp ground cinnamon
- ½ tsp cayenne pepper
- ½ tsp espresso powder
- Dutch-process cocoa powder, powdered sugar, or finely ground nuts (to coat)
Instructions
For the Oreo truffles
- Break up the Oreo cookies into a food processor and pulse until you achieve a fine crumb (you can't pulse too much). Add cream cheese, broken into a few pieces, and run the processor until the cookie crumbs and cream cheese are combined.1 package Oreo cookies, 8 oz cream cheese
- Use a tablespoon or small cookie scoop to make balls and place them on a parchment-lined pan.
- Melt white chocolate in a double boiler or in the microwave. Dip balls in melted chocolate, sprinkle with a festive sugar if desired, and put back on parchment paper to cool.8 oz white chocolate (may need slightly more or less), seasonally colored sugar (optional)
- Once completely cooled, try not to eat them all! You can store it in an airtight container.
For the chocolate peanut butter truffles
- Beat butter until creamed. Add peanut butter and completely incorporate it with butter. Add vanilla and cream and incorporate it. Then slowly add sugar, adding more to achieve the correct consistency.16 tbsp (2 sticks) unsalted butter, 1 cup peanut butter, 1 tsp vanilla extract, 2 cups sifted powdered sugar, 3 tbsp heavy cream (or milk)
- To assemble truffles, break apart and crumble cake into a large bowl. Spoon frosting over the cake and mix with a large spatula (or your hands!) until the mix is combined. Using a larger cookie scoop (or any size you want), make balls on a parchment-lined pan.1 recipe classic chocolate cake
- Melt chocolate in a double boiler or microwave. Dip and roll truffles in chocolate and set back on parchment to cool.12 oz semi-sweet or milk chocolate (may need slightly more or less)
For the spiced chocolate truffles
- Heat cream over medium heat. Chop chocolate roughly and place it in a heatproof bowl. When the cream starts to steam, pour it over the chocolate. Add vanilla, cinnamon, espresso powder, and cayenne. Cover with plastic wrap and let steep for 5-10 minutes. This allows the spices to bloom.8 oz semi-sweet chocolate, 1 tsp vanilla extract (or vanilla bean paste), 1 ½ tsp ground cinnamon, ½ tsp cayenne pepper, ½ tsp espresso powder, ½ cup heavy cream
- Remove plastic and gently stir to incorporate and ensure all chocolate is melted. Do not whisk as you don't want to incorporate air into the mixture. Pour into glass 8×8 baking dish and place in the refrigerator to chill.
- Once hardened, use a cookie scoop to make small balls. Place balls on a parchment-lined pan. Return balls to the refrigerator to chill if they become soft. Remove from the refrigerator and roll in the palms of your hands to create uniform balls and soften the outside to allow the coating to stick. Roll in the desired coating (cocoa powder, powdered sugar, or ground nuts).Dutch-process cocoa powder, powdered sugar, or finely ground nuts (to coat)
- Store in an airtight container in the refrigerator if not using immediately.
Notes
- Oreo truffles: 51 calories (makes approx. 45 truffles)
- Chocolate peanut butter truffles: 163 calories (makes approx. 60 truffles)
Hi! I just stumbled upon your videos, and its really amazing! You made wonderful baking stuffs! I decided to make your truffles for this weekend to give away for my friend, but the thing is im not sure how long will it last without putting it in the fridge.
Do you know how long would these truffles last unrefrigerated? Thanks!