Oreo Truffles are a sweet treat made with crushed Oreo cookies and cream cheese, coated in melted semisweet chocolate. Try my Cookie Dough Balls for another chocolate-coated bite-sized sweet treat.
Truffles are decadent bite-sized treats that will satisfy your chocolate craving or sweet tooth. There are a wide variety of flavors for dessert truffles. This truffle is made with an Oreo cookie and cream cheese center coated with semisweet chocolate. Then, some crushed Oreos are added on top. They are made with just four simple ingredients and will last up to two weeks in the refrigerator.
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Cookies: I had a family-sized package of regular Oreo cookies. I used 39 cookies for the center filling and then reserved 3 cookies to crumble for the topping.
Cream Cheese: Be sure the cream cheese is at room temperature before adding it to the food processor.
Chocolate: I used semisweet chocolate chips for half of the truffles and then white chocolate chips for the other half of the treats. You can stick to one kind of chocolate for all of the truffles or make some of each, like I did.
Oil: Mixing vegetable oil with chocolate helps the chocolate melt more smoothly.
This dessert is pretty easy to make; it just gets a little tedious while coating the Oreo cookie and cream cheese balls. To get started, add 39 Oreo cookies, filling and all, to a food processor. (You could use a blender if that is all you have, but the crumbs will not be as finely crushed). After you crush the cookies for for 1-2 minutes, add the cream cheese and continue pulsing until the mixture is smooth, or about 30 seconds or so.
Next, scoop out the mixture and form it into 24 balls, about an inch in diameter. Place the balls onto a baking sheet lined with parchment paper. Place the baking sheet into the refrigerator to chill for 30-45 minutes. The balls should be firm before coating them with melted chocolate.
When firm, add the chocolate and oil to a microwave-safe bowl. Melt the chocolate in 20-second intervals, stirring after each 20 seconds, until the chocolate is smooth and melted. If making half semisweet chocolate and half white chocolate, use 1 1/2 cups of each with 1 1/2 teaspoons of oil for each.
Once melted, it’s time to coat the cookie and cream cheese balls. I recommend taking out just a few of the balls at a time; otherwise, they will get too soft. Gently drop one of the balls into the melted chocolate, coating it completely. Use a fork to lift the truffles out of the bowl. Then, use a toothpick to slide the truffle off of the fork onto a baking sheet lined with parchment paper.
Finish coating the remaining cookie balls with chocolate and top with some crumbled Oreo cookies. Finally, place them back into the refrigerator for about 30 minutes, or until the chocolate has set.
Be sure to store the truffles in the refrigerator in an airtight container. This prevents the chocolate coating from getting too soft; plus, they taste best when cold! The truffles will last up to 2 weeks in the refrigerator. You can also freeze them in a freezer-safe container for up to 2 months. When ready to enjoy, let them thaw in the refrigerator overnight.
You can create a variety of different designs using melted semi-sweet chocolate, melted white chocolate, and crushed Oreos. We used a piping back with the tip cut off and drizzled more chocolate over ours. You can also use white chocolate for chocolate coating, using the same method above. You could also use white Oreos and white chocolate.
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