What’s for Dinner: Homemade Oreo Truffles
Back at the end of August, when we had the party at our house, Nadia made and brought her homemade Oreo truffles [that she had mentioned to me in the past several times]. It was my first time trying them, and let me tell you: absolutely delicious. I may or may not have consumed most of them…
I asked her how she made them, and for some reason or another didn’t get around to making them until today.
Making Oreo truffles at home are incredibly easy [not good for someone like me who has a major sweet tooth], and take no time at all. Although there are a few steps involved.
Not only is it easy to make, but only requires three ingredients.
What you need is:
- Oreos [or any cream filled chocolate cookies]
- 1 [8 ounce] package of cream cheese, softened
- 2 [7 ounce] containers of Bakers dipping chocolate [milk chocolate]
What I did was:
- Take about 4-5 Oreos and finely crush them [in a food processor]. Set aside for later: you will use these to sprinkle on top of the truffles.
- Finely crush the rest of the Oreos [in a food processor]. Add your cream cheese and mix the two ingredients until they are combined well.
- Line a baking sheet with parchment paper.
- Take about a teaspoon of the mixture, roll into a “ball” and lay on the baking sheet. I made 36 truffles, but quantity will vary and depend on the size you roll the truffles into. When the baking sheet[s] are full, set it in the refrigerator for about 10-15 minutes so they are easier to work with. Once you take them out of the fridge, they will be easier to roll them into balls if you couldn’t before because of the gooey texture.
- Melt the dipping chocolate as per instructions. It took about 90 seconds to melt for me I’d say.
- Using two teaspoons [or a toothpick], dip each of the balls in the chocolate, and lay back on the lined baking sheet.
- Immediately sprinkle them with the Oreo crumbs you set aside before. Tip: sprinkle the truffles right away because the dipping chocolate hardens fairly quickly. Don’t wait to do this part at the end once all have been coated.
- The truffles can be eaten right away [which is of course, what I did], but I’d set them back in the fridge to firm a little more.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.