Chocolate Oreo Truffles Recipes
EASY OREO TRUFFLES
These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 1h30m
Yield 42
Number Of Ingredients 3
Steps:
- Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
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- First, crush the cookies. I like to use a food processor to do this. It makes it way faster. Then mix in the softened cream cheese with the crushed cookies.
- Press the batter into small balls and place on plates or a cutting board lined with parchment or wax paper. Pop these in the freezer for 15-20 minutes.
- Melt the dark chocolate in a double boiler or in the microwave. I melted mine in a microwave in a heatproof bowl on high for 30 seconds. Then I removed it and gave it a stir. Then back in the microwave on high for another 30 seconds, and so on until it was fully melted. This helps it not to get too hot and get those overly cooked crusty bits that can sometimes form.
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- Place the Oreo cookies in the body of a blender OR in the body of a food processor; pulse until the cookies are finely ground and no large chunks of cookie remain. Use a measuring cup to remove 1/3 cup of the cookies crumbs; set aside for later use. To the remaining cookie crumbs add in the cream cheese, vanilla, and salt; pulse until the mixture is completely smooth.
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