This recipe makes THE BEST Oreo Truffles! Try it and I’m sure you’ll agree!
Ingredients
8 oz. of Cream Cheese, softened
1 regular size package of Oreos (I like double stuffed ones)
1/2 tsp of vanilla (you could use other extracts also, but I like vanilla)
1/2 lb of semi-sweet chocolate morsels (I like Nestle Semi-Sweet Morsels)
1/2 lb of white chocolate morsels (I like Nestle Premier White Morsels)
Instructions
1. Crush Oreos into a fine powder. I used my blender (because at the time I didn't have a food processor...as of Christmas though now I do. Thanks mom!) and just did 6-8 cookies at a time on the ice crush function. Then I'd pour out the cookie powder into my mixers bowl and let the blender crush another 6-8 cookies. (If you don't have a blender or a food processor then I'd put the cookies in a gallon size plastic bag and roll over them with a rolling pin or a large can.) Pour all cookie powder into a bowl for mixing.
2. Mix cookie powder, vanilla, and cream cheese until well blended. You should see no traces of white anymore really. I use my stand mixer to do the blending work for me, because it's a really thick mixture and wears my arm out stirring.
3. Scoop using a small cookie scoop or pinch out tablespoonish (yes, I'm making up words...lol) amounts of the cookie mixture and roll into small balls. I personally use the pinch method because that's quicker and uses less dishes. Place the formed balls on a cookie sheet covered in wax or parchment paper. After finishing forming all the balls, place cookie sheet into the refrigerator for at least 1 hour before proceeding on to the next step. This keeps the balls from losing their shape when you dip them in chocolate.
4. Melt 3/4 of the semi-sweet chocolate morsels by warming them in the microwave for about a minute. Stir and place back in the microwave at 15 minute intervals until chocolate thins. (If you don't feel your chocolate has thinned well enough, you can add a 1/2 Tbsp of Crisco and it should help thin it a bit.) Remove your formed balls from the refrigerator. Dip half of them into the melted semi-sweet chocolate and place them back on the covered cookie sheet. Repeat Step #4 with the White Morsels and the other half of your formed balls.
5. Melt the remaining 1/4 of the semi-sweet chocolate. Using a fork that's been generously dipped into the melted chocolate, make a sweeping motion over the white chocolate covered balls to make dark "stripes". Then, melt the remaining 1/4 of the white chocolate. Using a fork that's been generously dipped into the melted chocolate, make a sweeping motion over the semi-sweet chocolate covered balls to make white "stripes".
6. Store in the fridge. Remove an hour or so before serving.
Makes 40-50 truffles depending on the size of the balls you roll.
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