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Ingredients
- 1 (15.3-ounce) package Oreo cookies (33 to 36 cookies), crushed into fine crumbs
- 8 ounces cream cheese, at room temperature
- 2 cups (340 grams) semisweet chocolate chips (it took a lot more)
- 2 tablespoons vegetable shortening
Details
Servings 3
Preparation time 20mins
Cooking time 80mins
Adapted from browneyedbaker.com
Preparation
Step 1
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.
In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).
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