Oreo Truffles

oreo trufflesCould crushed-up Oreo cookies mixed with cream cheese possibly taste like real chocolate truffles? I wasn’t so sure until last night, when I whipped up a batch of these treats. I do enjoy a good truffle now and then, so I was a bit skeptical…but the answer is yes, they really do taste like real chocolate truffles.

If the truth be told, these treats are almost too chocolately for my taste…one certainly goes a very long way. Next time, I’ll use vanilla candy coating to mellow out the flavor a bit. You could also use white chocolate chips instead of semisweet for the coating, but I’m not a white chocolate fan. And, some recipes call for reserving a bit of the crushed-up cookies to sprinkle on the tops of the truffles once they’re dipped for added texture, but I chose to omit that step.

These treats are incredibly easy to make, so I’d recommend them for anyone who wants to whip up fancy-looking candies for a party or those looking to make something fun with their kids. Be sure to keep the finished product in the fridge, though, and only set them out right before they’ll be eaten…they do contain cream cheese, after all. And, it’s important to note that I only made a half-batch of these…you can easily double the recipe for a full batch.

Ingredients

  • 18 Oreo cookies, crushed to find crumbs
  • 4 ounces cream cheese, cut into chunks and softened
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon shortening

Preparation

Line a baking sheet with waxed paper; set aside.

In a mixing bowl, combine Oreo crumbs and cream cheese; mix with your hands (a spoon just doesn’t seem to blend the ingredients as thoroughly as necessary) until cream cheese is fully incorporated.

Using a 1-inch cookie scoop, scoop out dough and roll into balls. Place on the prepared baking sheet and refrigerate for 1-2 hours, until very firm.

In a small saucepan, melt chocolate chips and shortening together on low heat, stirring constantly to combine until fully melted.

Working quickly, dip each truffle into the chocolate and coat completely; return to waxed paper-lined baking sheet and chill until chocolate is firm. Store in an airtight container in the refrigerator.

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