Oreo truffles

Photo by Mildred B.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

Adapted from food.com

Ingredients

  • 1

    lb Oreo cookies (3 sleeves)

  • 8

    ounces cream cheese , room temperature

  • 1/2

    teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)

  • 1

    lb milk chocolate

  • 1/2

    lb white chocolate

Directions

1 Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). 2 Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. 3 Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. 4 In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. 5 Store in airtight container, in refrigerator. 6 Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

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