Football shaped Oreo Chocolate Balls are a fun twist on oreo truffles perfect for your Superbowl Party and all football season long!
Living in the Boston area, you can imagine that football is a bit of a big deal here. Now personally, I think I show up to watch the game so I can eat all the great food. And what do I usually bring. Well dessert of course. Like you didn’t know 😉
So for this football season I made these football shaped oreo chocolate balls with cute little icing laces. For me Superbowl and football Sunday means getting together with either family or friends and eating lots of yummy appetizers. That reminds me I have to go get a spinach and artichoke dip ready.
But before I do that let’s make these…
If you have never had Oreo truffles (or Oreo balls, or even how I first heard of them- “crack” balls- yup that’s right) then you really are missing out. Oreo chocolate balls are fairly easy, and oh my goodness words can’t describe how tasty.
How To Make Football Shaped Oreo Chocolate Balls
You want to start with one package of Oreos, and one 8 ounce block of cream cheese. Those get combined in our food processor. So this means that this is also a great no bake dessert if you need one.
Normally I would just scoop the Oreo mixture into round 1-inch balls and then dip into chocolate. For these I took it one step further and shaped the balls into (well as best I could!) footballs.
I scooped them first, then formed them into balls. I tried shaping a couple first and found they resembled footballs better if I rolled them into more of a log shape. From there, I just played around with pinching the ends of the log until I was satisfied with how they looked.
Then from there, they get dipped in chocolate. I used Ghirardelli melting wafers and totally fell in love with the ease of these and of course the taste. I used the microwave on defrost at 30 second intervals, stirring in between. Be sure to stir each time because the wafers tend to hold their shape, so you don’t want to burn the chocolate.
To get beautifully dipped Oreo chocolate balls, use a fork to dip them in chocolate, shake off the excess, and then gently slide it off the fork onto a parchment-lined cookie sheet. If your chocolate starts to harden a little, simply pop it back into the microwave for a few more seconds.
I then used a simple store bought icing and small pastry tip to pipe the laces on. I’m pretty sure a football has more laces than four, but that’s all I could fit! I’m sure no one at my party will mind at all.
So Happy Superbowl Sunday everyone and no matter which team you are rooting for or if you are simply there for the commercials and halftime show this is a great last minute treat to bring and show off to your friends.
Listed below are affiliate links that will re-direct you to Amazon. If you make a purchase I do receive a small commission, that costs you nothing extra! These are products that I own and used to make this recipe. The small purchase goes back into this blog to help make crazy delicious desserts for you!
To Make These Football Shaped Oreo Chocolate Balls You Will Need:
- Cookie Sheet
- Silicone Baking Mat (or parchment paper works well too)
- Small (or medium) cookie scoop (I used a medium sized)
So let’s make some football shaped oreo chocolate balls and get to watching some football (or at least enjoy all the snacks)
If you like this recipe let me know in the comment section!
Until next time, happy baking!
Football Shaped Oreo Truffles
- 1 package of Oreos
- 8 ounces cream cheese softened to room temperature
- 1 package Ghirardelli Melting wafers
- 1 container or tube of white icing
1. In the bowl of a food processor, put your oreos and cream cheese in and pulse until combined.
2. Using a 1-inch cookie scoop, scoop the mixture into balls. Place on a parchment-lined cookie sheet.
3. If making these into footballs, shape into logs and then pinch the ends of each truffle to resemble a football. If making into regular truffles, shape into round balls.
4. Melt the Ghirardelli Melting wafers in a microwaveable bowl, for 30 seconds on defrost. Stir. Repeat until melted.
5. Using a fork, dip each truffle in the melted chocolate. Shake off the excess. Gently slide off the fork onto the prepared cookie sheet. Continue with the remaining truffles. If your chocolate begins to harden, place back in the microwave for another 30 seconds (on defrost setting).
6. For the laces: Prepare a pastry bag (or Ziploc bag and cut a small hole in a corner) and small round pastry tip. Fill with white icing and pipe laces onto each truffle. Allow to set before devouring!
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