Oreo Truffles

This first post is something of a tribute to the only recipe I have ever posted on my personal blog! These Oreo Truffles are sooo good...and I feel incredibly proud of myself whenever I make them because they look professional (and they're remarkably easy).

Oreo Truffles

printable version

1 (1 lb. 2 oz.) package Oreo cookies (not double stuffed)

1 (8 oz.) package cream cheese, room temperature*

2 (8 oz.) packages semi-sweet chocolate chips** OR same amount of almond bark

Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, chocolate bar chopped bits, colored sugar or sprinkles, etc.)

1 TBS shortening

* You can use original or low-fat cream cheese

** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

* * * * * *

• Line two large baking or cookie sheets with either wax paper, parchment paper or tinfoil; set aside.
  
• In a food processor or blender, process and crush whole Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin.
  
• Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
  
• Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. Use latex gloves if you're adverse to getting your hands dirty! I just take off my wedding ring (and tie it tightly on my apron sash). If the mixture becomes too soft to work, place the remaining mixture into the refrigerator to slightly harden. Place Oreo Truffles on the lined baking sheet and refrigerate 45 to 60 minutes.

The Oreo Truffles may be stored in the freezer for up to 1 week before dipping in chocolate.

If you put the Oreo Truffles in the freezer for a short time before dipping in chocolate, this helps keep them cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Oreo Truffles onto the cookie sheet.

How to Melt the Chocolate - Use one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot--not boiling!--water (don't let the bottom of the bowl touch the water), melt chocolate with shortening; stirring until smooth. Be careful; boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips and shortening using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir each time. Remove bowl from microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

The shortening helps "treat" the chocolate so that it's much smoother for dipping. Oil would work, too, I guess (just like for chocolate fountains).
Remove the chilled Oreo Truffles from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool (it's handy to have two of whichever tool so that you can scoot the Oreo Truffle off of the first tool without touching it). Dip each Oreo Truffle into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffles onto the wax paper. Reheat chocolate as necessary.

Variation Ideas:

If you'd like to top the Oreo Truffles with melted white chocolate (or another kind of chocolate), dip a spatula into the melted chocolate, let excess drip back in bowl, and SHAKE the spatula back and forth over the Oreo Truffles. That's how you get that stripey, fancy look. :)


For fun or special occasions, you can use food coloring in the white chocolate to go with a color scheme.

You can also make Mint Oreo Truffles by using Mint Oreo Cookies.

Let Oreo Truffles harden and then store in an airtight container in the refrigerator. Keep them refrigerated or frozen prior to serving.

Makes 40 to 50 Oreo Truffles, depending on the size of ball you roll.