Oreo Truffles Chocolate Cream (Printable Version)
Crushed Oreos, rich chocolate, and cream cheese form indulgent bite-sized treats ideal for celebrations.
# Ingredients:
→ Base
01 -
36 Oreo cookies, regular variety
02 -
225 grams cream cheese, softened
→ Coating
03 -
340 grams semi-sweet or milk chocolate, for coating
04 -
115 grams white chocolate, for drizzling (optional)
→ Garnish
05 -
Extra crushed Oreo cookies or sprinkles (optional)
# Steps:
01 -
Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, seal cookies in a plastic bag and crush with a rolling pin.
02 -
Transfer cookie crumbs to a mixing bowl. Add softened cream cheese and mix thoroughly until a smooth, uniform mixture is achieved.
03 -
Roll mixture into small spheres, approximately 2.5 cm in diameter. Arrange evenly on a parchment-lined baking sheet.
04 -
Refrigerate truffle balls for 30 minutes or freeze for 15–20 minutes to set.
05 -
Gently melt semi-sweet or milk chocolate in a microwave-safe bowl in 30-second intervals, stirring between bursts, or melt using a double boiler until smooth.
06 -
Using a fork or dipping tool, immerse each chilled truffle ball in melted chocolate, allowing excess coating to drip off. Return coated balls to the parchment-lined tray.
07 -
If desired, drizzle with melted white chocolate and garnish with additional crushed Oreo crumbs or sprinkles before chocolate sets.
08 -
Place finished truffles in the refrigerator until coating is fully set and serve chilled.
# Notes:
01 -
Ensure cream cheese is fully softened for a smooth mixture and easier blending.
02 -
Use a fork or dipping tool to efficiently coat truffles with melted chocolate.