Grasshopper Truffles (Mint Oreo Cake Balls)

March 17, 2011

Other than being green, these minty, chocolaty treats have nothing to do with St. Patrick’s Day. After my failed attempt at making some festive Guinness cupcakes yesterday, I decided to make a grasshopper pie (which also has nothing to do with St. Patrick’s Day but is commonly made because of the color). I had to ditch that idea after I wasn’t able to find the creme de whatevers needed to make it, but I couldn’t let go of the mint/chocolate idea. I went with these because I had all of the ingredients to make the them and they didn’t require an oven, baking soda or measuring. They are a little time consuming but they are delicious.

Warning: there is nothing remotely healthy about these truffles/cakeballs/whatever you call them.

You start by taking a package of oreos, or something similar (I used Trader Joe’s version) and grinding them into crumbs. A food processor is the easiest way to do this but you could also put them into a sealed plastic bag and have at them.

Next you add a package of softened cream cheese.

Using your hands, mix the cream cheese and crumbs together until a dough is formed.

Roll the dough into bit sized balls.

I used these scary white baking discs. They were “vanilla flavored.” There are some weird ingredients in these things, but they melt nicely and make a good coating. I just melted them in the microwave.

I added a few drops of green food coloring and some peppermint extract to the melted discs, threw the balls into the bowl (one by one, of course) and rolled them around until none of the chocolate was showing. I fished them out with a spoon, shook off some of the excess chocolate and dumped them onto a tray lined with parchment paper.

As you can see, I don’t have the greatest technique…they’re a little ragged and rustic looking. Sprinkling some extra crumbs on top (while they’re still wet) disguises some of the imperfections- they taste good and that’s all that matters. Refrigerate them to dry (I actually stuck them in the freezer).

Honestly, I didn’t care that they weren’t perfectly smooth and spherical, and I was only mildly disturbed that they are completely composed of artificial and processed ingredients. These things are delicious. It’s a good thing I only made a quarter of a batch, because I’ve already eaten way too many. I hope you had a joyful and lucky day:

Oreo Bon Bons/Cakeballs/Truffles

makes around 3.5 dozen pieces


  • 1 16 0z package of Oreo cookies
  • 8 oz. package cream cheese, softened
  • 16 oz. chocolate for coating (you can use milk chocolate, dark, chocolate, candy melts, white chocolate…)
  • Optional: food coloring and 1 tsp alcohol free peppermint extract


  1. In a food processor, grind 5 cookies into fine crumbs and set aside. Grind the remaining cookies (including cream centers) and put them into a bowl.
  2. Line a cookie sheet with wax paper or parchment.
  3. Using your hands or the back of a spoon, mix the softened cream cheese into the crumbs in the bowl. When everything is fully combined, shape the dough into 1 inch balls.
  4. Melt the chocolate according to the instructions on the package. Add food coloring and flavoring if using. Coat each ball by rolling in the chocolate until all of the dough is covered. Some people find it helpful to use a slotted spoon to shake the excess chocolate off. You can also use tongs or two forks to transfer the balls to the lined cookie sheet. Sprinkle tops with reserved cookie crumbs. Chill until firm and refrigerate to store (up to a week). Serve chilled or at room temperature.

Notes: You might want to melt half of the chocolate at a time so that it doesn’t dry up while you are dipping a big batch of truffles. If you don’t have a food processor, put them in a thick tightly sealed plastic bag and smash them with a rolling pin. I’ve tried dipping these in dark chocolate and they were way too rich for my taste…but go ahead and try it if  you’re into that sort of thing 🙂

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