Oreo Football Truffles

Serving 32 people

45 min


  • candy melts about 4 ounces white chocolate or candy melts
  • oreo 1 batch oreo truffles, prepared up to the point where they are ready to be shaped*
  • rib tip piping bag and small tip
  • semi-sweet chocolate 16 ounces semi-sweet chocolate, coarsely chopped
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How to make it

  1. Line a baking sheet with wax paper (preferably one that will fit inside your freezer).
  2. Roll the oreo mixture into small balls about 1-inch in size and then shape into a football (I found it was easiest to put the round ball on the baking sheet and then flatten the top a bit and kind of pinch the edges to shape into the football). Once you have shaped all the truffles, place the baking sheet in the freezer for about 45 minutes so they can harden before dipping in the chocolate.
  3. Add the semi-sweet chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted, stirring after each. Alternatively, use a double boiler to melt the chocolate. Dip the truffles into the melted chocolate so they are well coated, shake off the excess and then place back on the prepared baking sheet to dry (I’ve found that the easiest way to dip is with two forks, so you can gently shake off the excess chocolate). Once the chocolate is set, melt the white chocolate using the same method described above. Spoon the chocolate into a piping bag fitted with a small tip (I used a #2 tip). Pipe the stitching onto each football. I did a few test runs on the wax paper to make sure the chocolate wasn’t too runny and would hold its shape (let it cool slightly if it won’t).
  4. Let the chocolate set completely before removing the truffles from the baking sheet (I usually stick them in the refrigerator to speed up the process). Refrigerate until ready to serve.