Oreo Chocolate Truffles

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Turn Oreos into fancy chocolate-dipped bites with only three ingredients: crushed cookies, cream cheese, and melted chocolate. The smoothness of cream cheese balances the snap of the chocolate shell. These no-bake delights are simple to make but look store-bought. Great for gifting or sharing at gatherings.
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Updated on Tue, 06 May 2025 12:48:38 GMT
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Making Chocolate Lava Cakes | chefmelt.com

Picture slicing into a beautifully baked chocolate cake and seeing warm, gooey chocolate pour onto your plate. These Chocolate Lava Cakes deliver that wow factor every time, needing just 6 simple ingredients and taking only 25 minutes to make. Each one has a soft outer layer that breaks open to reveal an amazingly runny center.

I tried these for a special night in and they completely changed how I think about homemade treats. The secret? Getting the timing just right and making sure your pans are properly prepped for that perfect gooey middle.

Key Ingredients and Shopping Advice

  • Semi-sweet Chocolate - Go for good baking bars, never use chocolate chips
  • Butter - Pick unsalted so you can control the taste better
  • Eggs - Let them sit out until they're not cold for best results
  • Flour - You'll use just a bit to hold everything together while keeping centers runny

After trying many versions, I've found chocolate with 60-70% cocoa gives you the best mix of sweet and rich flavors.

Step-by-Step Cooking Guide

Getting Ready
1. Start by warming your oven to 425°F. Coat four 6-ounce ramekins or six muffin cups with butter, then sprinkle with cocoa powder. This helps your cakes come out smoothly.
Making The Mixture
2. Gently melt your chocolate and butter until it's totally smooth. You can use low heat on the stove or short bursts in the microwave, stirring often. It should look shiny with no lumps.
Creating Texture
3. Beat sugar and eggs really well until they're mixed and a bit lighter colored. Add vanilla. Pour in your melted chocolate while mixing constantly so the eggs don't cook.
Putting It Together
4. Mix in flour and salt with gentle folds just until blended. Don't stir too much or your cakes won't be soft. Share the mix evenly between your greased dishes.
Baking Just Right
5. Cook for 12-13 minutes in ramekins, or 8-10 minutes in muffin tins. The sides should be set but the middles should stay soft. Don't leave them in too long!
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How to Make Easy Chocolate Lava Cakes | chefmelt.com

From my many attempts, I've learned it's always better to take them out a little early than too late - you can't fix a center that's already cooked through.

Managing Heat

Getting the temperature right matters so much. Every oven works a bit differently, so check your cakes a minute before they should be done. The perfect one will have firm edges but will jiggle a little in the middle.

Getting Cakes Out Perfectly

Let your cakes sit for exactly one minute after baking. Run a knife around the edges, put a plate on top, then quickly flip it over. Count to 10 before lifting the dish off.

Chocolate Lava Cakes Pin it
Chocolate Lava Cakes | chefmelt.com

Choosing The Right Chocolate

The chocolate you pick directly affects both how your cake feels and flows. While any good chocolate between 55-70% cocoa works fine, around 60% hits the sweet spot. Darker chocolate can make the center too thick, while sweeter kinds might be overly sugary. I've noticed that cutting your chocolate into same-sized pieces before melting helps spread the cocoa butter evenly, which is super important for that perfect runny middle.

Using Different Pans

Though ramekins are the standard choice, muffin tins work great too. Metal pans heat up faster, so your cakes won't need as long in the oven. Tiny muffin tins make cute two-bite versions that only need 6-7 minutes to bake. If you're using dark-colored pans, turn the heat down by 25°F so the edges don't cook too fast before the middle sets.

Getting The Serving Time Right

The trick is timing when your cakes finish with when you want to eat them. Get your plates warm and toppings ready before the cakes come out. I've found that setting up everything you need for serving ahead of time makes the critical timing much easier. If you're adding ice cream, scoop it early and keep it in the freezer until the very last second.

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Chocolate Raspberry Cake Recipe | chefmelt.com

Pro Cooking Tricks

  • Make sure everything's at room temperature
  • Get your dishes ready first - once the mix is done, you'll need to move fast
  • Check your oven's real temperature with a thermometer

After making these countless times, I've learned that getting everything ready and watching the clock are what make these cakes turn out great.

Closing Thoughts

These Chocolate Lava Cakes show that amazing desserts don't need to be complicated. With good timing and the right prep, you can make restaurant-quality molten cakes at home. Whether you're cooking for someone special or celebrating something, these cakes always create that magical moment when the chocolate center flows out.

Frequently Asked Questions

→ What type of chocolate should I use?
Stick to baking bars like Ghirardelli or Baker's for better results.
→ Can I try Double-Stuf Oreos?
Regular Oreos are the best choice for this recipe.
→ Why mix oil with chocolate?
It helps the melted chocolate go on smoother and makes dipping easier.
→ How long can I freeze them?
Store them for about 2 to 3 months in the freezer.
→ What Oreo flavors work well?
Stick to Regular, Golden, or Mint Oreos for the best experience!

Oreo Chocolate Truffles

Rich, chocolate-covered Oreo treats made with just three ingredients!

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: Desserts

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ Main Ingredients

01 Semi-sweet chocolate (60-70% cocoa)
02 Unsalted butter
03 Eggs, at room temperature
04 All-purpose flour
05 Granulated sugar
06 Vanilla extract
07 Salt
08 Cocoa powder (for dusting ramekins)

Instructions

Step 01

Preheat oven to 425°F. Generously grease four 6-ounce ramekins or six muffin cups with butter, then dust with cocoa powder for easy release.

Step 02

Melt semi-sweet chocolate and butter together over low heat or in 20-second microwave intervals, stirring until smooth and glossy.

Step 03

Whisk sugar, eggs, and vanilla extract until well combined and slightly lighter in color. Gradually incorporate the melted chocolate while whisking constantly.

Step 04

Gently fold in flour and salt until just combined. Avoid overmixing to maintain a tender texture.

Step 05

Divide batter evenly into prepared ramekins. Bake for 12-13 minutes, or until edges are set but centers remain soft.

Step 06

Let cakes rest for one minute. Run a knife around edges, invert onto plates, and lift ramekins after 10 seconds. Serve immediately while warm.

Notes

  1. Avoid overbaking to ensure a gooey molten center.
  2. Use an oven thermometer for accurate temperature control.
  3. Semi-sweet chocolate with 60-70% cocoa content offers the ideal balance of sweetness and richness.

Tools You'll Need

  • 6-ounce ramekins or muffin tin
  • Mixing bowls
  • Whisk
  • Microwave or double boiler
  • Oven thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs, milk, and gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 5 g