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“These are so easy to make and so easy to eat! Cookies and Cream in truffle form. Divine!”
READY IN:
1hr
YIELD:
40 truffles (approximately)
UNITS:
US

Ingredients Nutrition

  • 1 lb Oreo cookies (3 sleeves)
  • 8 ounces cream cheese, room temperature
  • 12 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional)
  • 1 lb milk chocolate
  • 12 lb white chocolate

Directions

  1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
  2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
  3. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
  4. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
  5. Store in airtight container, in refrigerator.
  6. Note: When I am exceedingly lazy (most often the case these days), I forego the chocolate 'dip' and merely roll my truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.

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