These truffles are super easy to make. I mean shockingly simple. I always thought truffles were off in an impossible realm of fancy pants, pastry chef cooking. But with three basic ingredients you too can harness your inner pastry chef. So join me in making these Chocolate Oreo Truffles!
Here’s the finished result! They turned out really well. My husband took them to work and the reports were awesome!
Like I said, three simple ingredients!
Start by putting all the Oreos in a plastic bag.
Then smash them with a rolling pin!
Put the crushed cookies into your mixer.
Throw the bar of cream cheese into the mixer bowl as well.
Blend up the mixture in your mixer.
Here’s the finished filling. It doesn’t look like much, but its delicious!
Take a walnut sized amount of truffle filling and roll it into a ball. Repeat for the remaining 29 balls. When the balls are done, put them in the refrigerator.
Next, melt the chocolate chips in a double boiler. Unfortunately, I don’t have a double boiler so I just use a metal mixing bowl over a slightly smaller pot.
Here’s the melted chocolate! I also added some vanilla for flavoring and shortening to thin it out a little bit.
Now for the fun part! Drop the balls in the chocolate and mix around with your fork. Then extract, tap on the edge, then scrap the spare chocolate, and place on some parchment paper.
Place the coated balls on some parchment paper on a baking sheet. If I were to do it again, I would pick up a truffle tool to make it a little easier. However it wasn’t too bad to just scrap the truffle off of the first fork with a second fork.
Here’s the Chocolate Oreo Truffles after they’ve been refrigerated!
- 1 Bag Oreos
- 1 12 Oz. Bar Cream Cheese
- 1 12 Oz. Bag Semi-sweet Chocolate Chips
- ¼ tsp. Vanilla (Optional)
- 1 Tbsp Shortening (Optional)
- Crush one bag of Oreos by placing it in a zip lock bag and hitting them with a rolling pin
- Add the crushed Oreos into a mixing bowl and add the cream cheese
- Mix the Oreos until they have totally combined
- Grab a walnut sized portion of truffle center and roll into a ball
- Repeat for all the dough, this was 30 balls for my mixture
- After the balls are rolled, refrigerate until ready for coating
- Setup a double boiler and melt the chocolate
- Optionally, add the vanilla and shortening, this will serve to thin the mixture and make it easier to coat the balls
- Dip the balls into the chocolate,use a fork or a truffle tool to remove the ball
- When removing, tap the fork on the side of the bowl to even the chocolate ball and then scrap the bottom of the fork on the bowl
- Using a second fork, push the truffle off the first fork onto some parchment paper
- Once all the truffles are done, refrigerate
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