Ingredients
Units
- 36 classic Oreos
- 8 oz cream cheese, room temperature
- 12 oz semisweet melting or candy chocolate
- Optional: sprinkles, finely ground nuts or cookie crumbs for decorating
Instructions
- Line a baking sheet with parchment paper.Â
- Place cookies in the bowl of a food processor and pulse into a fine crumb.
- Add in the cream cheese and blend until combined.
- Using a small cookie scoop, place mounds of dough the size of a walnut onto the prepared baking sheet so the truffles don’t stick to the pan. Repeat until all the dough is gone.
- Place the sheet in the freezer for 15-20 minutes, or until the mixture is firm enough to handle. Or refrigerate for 1 hour or more. Cover well to avoid dryness if storing for a longer period (up to 2 days).
- With the palms of your hands, roll into smooth balls. Freezer for 1o minutes to firm up. If you need more time, cover well and refrigerate up to 2 days.Â
- Melt the chocolate In the microwave or in a double boiler (see Notes below).Â
- Place an Oreo ball on a fork (or use a wooden skewer like wwe do with the buckeyes) and dip it into the melted chocolate. Let any excess chocolate drip and swipe against the rim of the bowl.Â
- Place back onto the baking sheet and repeat until all the truffles are covered in chocolate.
- If you want to, top with sprinkles, finely chopped nuts or crumbled Oreos before the chocolate hardens.Â
- Allow chocolate to dry in the fridge for about 45 minutes before eating.Â
Notes
- Allow the chocolate to dry completely: this is important and time given are estimates according to my fridge. It can take more or less.Â
- Storage: they keep for a week or two in an airtight container. Separate with parchment paper if making several rows.
- Consistency of the mixture: it should be moist enough to hold together but not so wet that it becomes sticky and difficult to shape.
- Prep Time: 30 minutes
- Refrigeration + freezing: 75 minutes
- Category: Candy - Sweets
- Method: Mixing + Freezing
- Cuisine: American