Welcome to day 3 of Truffle Time!
I have to admit it. I love Oreos. I can’t just stop at one cookie either…especially if there’s milk involved. 😉
These Oreo truffles are like the greatest Oreo cookie ever. Moist Oreo filling coated in dark chocolate. Mmmm!
Oreo Truffles
adapted from Quinn’s Baking Diary
Ingredients
- 8 ounces of 1/3 less fat softened cream cheese
- 16.6 ounce bag of Double Stuff Oreos (or any of your favorite icing filled cookie) My bag had 33 cookies.
- dark chocolate for melting and dipping
- white chocolate for decoration
How-To
- In a food processor or blender, crush the Oreo cookies until it is pretty fine.
- Combine the cream cheese and Oreo crumbs. Come on, you know you want to use your hands! Go for it!
- Form balls and let chill in the fridge for about 45-60 minutes. Don’t worry about them being perfect balls at this point…we’ll touch them up after they are chilled.
- In the palms of your hands, roll into smooth balls.
- Melt your dark chocolate over a double boiler.
- Dip each ball in the chocolate and remove any excess chocolate.
- Place on parchment paper and let them chill in the fridge for another hour.
- Melt your white chocolate over a double boiler.
- Drizzle the white chocolate over the truffles.
- Put back in the fridge and enjoy!
I love these. I’ve made them before and they were such a hit
I know right! I brought them home for Christmas the other day and my family has already devoured them! 🙂 I guess I’ll just have to whip up some more!
These look heavenly!
These look great and I love the pictures with the bows!
Thank you Erika! I thought it was a nice christmas-y touch. 🙂
Your recipe was posted.
Oreo truffles are so addicting! I think they are my favorite dessert. Yours look so pretty!
I know right…super addicting! Thank you Tina!
Caroline! These are beautiful! Please tell me how you make them look SO perfect? (I can never seem to make my chocolate dipped things look that pretty!:) )
Thank you Jess! After lots of experimentation, I have found that you just have to use good quality chocolate. No offense to chocolate chips like Nestle, but the cheaper chocolate is best used in cakes, cookies and cupcakes, but horrible for melting. I use Ghirardelli 60% cacoa chocolate chips. Once melted, it is so thin and very easy to dip anything! I promise, if you use good quality chocolate your candy will come out looking perfect! Good luck!
Thanks for the tip! I’m fairly positive that you’re spot on. I’ll definitely try the better brands next time! 🙂
Thanks again Caroline!!
My pleasure! 🙂
two GREAT twists-
use peanut butter oreos, add peanut butter or pb chips to the centers, and melt peanut butter or pb chips into the chocolate used for the coating.
-or-
use mint oreos and add crushed andes mints (from the baking aisle) in the centers, and melt some of the andes mints into the chocolate used for the coating.
*make sure that there are more chocolate chips than pb or mint chips in the coating, or you may run into melting point difference issues
I bake all the time, and these are, by far, a crowd favorite.