Found this recipe recently and just had to make it happen! Oreos were immediately on the list and we were off to the races!
Oreo Truffles
- 2 cup measuring cup
- cookie scoop
- cookie sheet
- food processor
- 1 package classic Oreos
- 1 8 oz. brick cream cheese, softened
- 8 oz. about 2 cups dark or semisweet chocolate chips, melted (*see note below)
- Add the Oreos to a food processor, and pulse until evenly crumbled.
- Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.
- (If you don’t have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.)
- Use a favorite scoop to portion the dough into balls. I like the small cookie scoop.Then roll by hand into round or oval shapes.
- Place the balls on parchment-lined baking sheets, and chill in the freezer until hardened.
- Once the truffles have chilled, carefully heat the chocolate with a spoonful of coconut oil in a microwave until melted and smooth.
- Dip the truffle in the melted chocolate, and roll around until it is evenly coated.
- Transfer the truffle to another parchment-lined baking sheet and let cool. if desired, top with a sprinkle of salt
- Repeat with remaining truffles.
- Then transfer to the freezer once more to cool until the chocolate has hardened.
- Serve immediately or freeze in a sealed container. Allow to warm up a bit before eating, frozen they are hard.
This is a wonderfully easy and fabulous recipe, and a winner when you have to feed guests!
Will keep in the freezer to take out when needed as well.
