Almond Oreo Truffles Balls (And Other Flavors)
"I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible! When this recipe was created, and oreo package was 18 oz. and included 45 oreos. The new packages have only 14.3 ounces, and around 36 cookies. You will need more than one package now."
photo by Cook4_6
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
50
ingredients
- 18 ounces Oreo cookies (45 cookies)
- 8 ounces cream cheese, room temperature
- 1⁄2 teaspoon almond extract (see below for other options)
- 14 ounces baker's dipping chocolate (2 7 oz. containers)
- 4 ounces baker's white chocolate (1 box)
directions
- Using a food processor, grind cookies to a fine powder.
- With a mixer, blend cookie powder, cream cheese and almond extract until thoroughly mixed (there should be no white traces of cream cheese).
- Use the large side of a melon baller to create ¾ inch balls and place on wax-lined cookie sheet.
- Refrigerate for 45 minutes.
- Follow directions on the Baker’s Dipping Chocolate to melt the milk chocolate.
- Dip balls and coat thoroughly.
- Gently place a fork underneath the coated ball to lift it out of chocolate; letting the excess chocolate drip off.
- Place on wax-paper-lined cookie sheet.
- Follow the directions on the Baker’s White chocolate box to melt it.
- Place melted white chocolate in a small plastic baggy and cut a tiny hole in a corner. Use as a pastry bag. (Or you can purchase plastic bottles with small tips designed for creating candies).
- Using the bag or bottle, drizzle the white chocolate over each truffle.
- Place in the refrigerator for 15 minutes to let the chocolate set.
- *Instead of the white chocolate embellishment, you can top with ground toasted almonds.
- **Do not substitute chips for either the milk or white chocolate. They will not create a smooth exterior on your truffle! You can substitute premium baking chocolate for the dipping chocolate if you prefer.
- ***You can change these up by substituting different flavors of extract: use peppermint and top with crushed peppermint candies, use cherry and top with pink tinted white chocolate, substitute ½ t. strong coffee and top with crushed hazelnut, or substitute vanilla. Your options are endless!
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Reviews
-
This recipe was GREAT! I made this as teacher's gifts for Christmas. The teachers went nuts over these! Only thing different is the first batch I did use dipping chocolate, but found it expensive and did not coat as much as I wanted. I ended up having to get 3 containers of the dipping chocolate. I made the recipe again but this time I used the milk chocolate chips, large package. Much better coverage of chocolate. I also found that I rolled them into balls and froze them, they dipped much better int he chocolate. I took a toothpick and dipped them. I will be making these again and they turned out GREAT! -
I've made these for Christmas the last several years - and they're requested much more! This year, I'm adding Amaretto Nut flavoring, (from candy making store), and garnishing with white chocolate drizzles and little heart sprinkles for a Valentine's Party... AMAZING! Pictures soon!
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My 22 yr old daughter LOVED these. She said they were nice and fudgy textured. I thought they would be too sweet but the cream cheese mellowed the sweetness out just enough. We dipped them in milk chocolate chips w/ shortening (6 oz and 1 T) and it was the perfect consistency and set up well. Freeze the truffles and then dip them in chocolate and they come out great. I used vanilla as I was making peppermint patties too and wanted a different flavor. Thanks Cooks! -
I LOVE these! I found this recipe last year, but forgot to leave a review for them. I tried a batch of the regular cookies, and then tried a batch of the mint flavored oreos. They both were SOO good, but I didn't realize that the mint kind has double frosting in it. This year, I'll just add different flavorings to the regular oreos. I plan on making 4 batches since they go so quick!!! Thanks for sharing this!!! -
Wow, these were spectacular & so easy to make. I used a few teaspoons of Kahlua to flavour mine (I couldn't taste the initial half teaspoon). The flavour developed during the couple of hours I left them in the fridge after dippping in chocolate. I served them at our block Christmas party last night to rave reviews & requests for the recipe. Thanks Cooks4_6 for sharing this keeper.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
