Go Back
–+ servings
Print
A plate of chocolate–coated red velvet truffles, drizzled with white chocolate, with one truffle cut open to show the red filling.

Red Velvet Truffles

Easy no-bake red velvet truffles made with Oreos, cream cheese, and melted chocolate. They're festive, bite-size treats perfect for holidays, gifting, and party trays.

Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 3 hours
Total Time 20 minutes
Servings 25
Author Kelsie

Ingredients

Instructions

  1. Place the Oreos in the bowl of a food processor and pulse until the Oreos are very fine crumbs. (If you don’t have a food processor use a large zip-top bag and a rolling pin.)
  2. In a large mixing bowl, combine cream cheese, vanilla extract, and a generous dollop of food coloring. Stir until the cream cheese is smooth and evenly tinted.
  3. Add the cookie crumbs. Mix until smooth, adding more food coloring as necessary to achieve your desired shade. The filling, when fully mixed, should feel smooth and hold together like a dough would.
  4. Refrigerate mixture for 15 minutes, or until you’re able to form the mixture into balls. Scoop into roughly 25 1-inch balls (a few more or less is fine) and set the balls on a baking sheet lined with parchment or wax paper.
  5. Freeze for 30 minutes, or until solid enough to handle without deforming them.
  6. Place the chocolate chips and almond bark in the top of a double boiler set over about 1 inch of simmering water. Stir until melted and smooth. (You can do this in a microwave if you prefer, but heat the chocolate in 30-second intervals, stirring well after each interval.)
  7. Dip each truffle in the chocolate to coat, allowing the excess chocolate to drip off. Replace the truffles on the wax paper. (Note that If you want to top your truffles with sprinkles you’ll need to top them as you go because the chocolate sets up quickly since the truffles are frozen.)
  8. Refrigerate until the chocolate is fully set. Serve.
  9. Uneaten truffles can be stored in the fridge in an airtight container for up to 1 week.
  10. They can also be frozen for up to 2 months. Freeze them in a single layer until solid, then transfer to a freezer-safe bag or container. Thaw in the refrigerator before serving.

Recipe Notes

  • *You can use all chocolate chips or all chocolate-flavored almond bark if you prefer. I like the combination because almond bark melts better but chocolate chips taste better. Use whatever you prefer!
  • For 36 Oreos you’ll need one 14.3-ounce package.
    Be sure you pulverize your cookies really well. If they’re not all crushed into fine crumbs you’ll end up with cookie bits that don’t take the red food coloring and your filling will resemble ground beef. (It will taste delicious it just isn’t nice to look at.)
  • I drizzled melted vanilla candy coating over my finished truffles but sprinkles, melted chocolate, Oreo cookie crumbs, or crushed freeze-dried strawberries would also be cute decorations.
  • If you’re decorating with sprinkles you’ll want to sprinkle as you go so your chocolate doesn’t set before you have the opportunity to add decorations.
  • Allow truffles to harden fully if you’re drizzling with melted chocolate.