Oreo Truffles

Every year, my cousin hosts a holiday party that is “deck the halls” themed. For this party, all of the food is shaped like balls. There are matzo ball soup and ornament-themed napkins.

We guests are also asked to bring ball-shaped foods. This year, I decided to make two types of truffles: cookie dough (recipe to come soon!) and Oreo.

The truffles passed the party test (rapid consumption despite the snow keeping many invitees at home), have only three ingredients, and are easy to make as long as you keep a few tricks in mind.

One thing that I would like to have changed with the recipe would be to use white baking chocolate squares rather than chocolate chips, but my local grocery store only had white chocolate in chip form. Baking squares are meant to be melted and reformed or mixed into doughs, while chocolate chips are formulated to maintain their shape in things like chocolate chip cookies. What this means for this recipe is that the chocolate chips are a bit more difficult to work with when coating the truffles than baking chocolate would have been. If you can find baking squares, use those.

Oreo Cookie Truffles (adapted from Kraft Recipes)

  • 1 package Oreos (or other chocolate sandwich cookies) (14.4 oz)
  • 8 oz cream cheese
  • 1.5 bags white chocolate chips (18 oz)

First, we need to crush the cookies into crumbs. You could do this by hand, but it saves a lot of time and effort to use the food processor.

Process the cookies until there are no big cookie pieces left. You should have a fairly uniform crumb size for these truffles.

Cube the cream cheese. The original recipe says that the cream cheese needs to be softened, and this will be the case if you are making these by hand. The food processor can handle the cold cream cheese just fine. Add the cubed cream cheese to the cookie crumbs and process until it comes together as a uniform mixture.

Now, refrigerate the cookie filling for at least a half an hour. When ready to make the truffles, pull the cookie mixture out of the refrigerator and form into small balls. I used a small cookie scoop to get a uniform size.

Now you will need to melt the chocolate. You could use a double boiler, but I find that the microwave works just fine. In a glass dish, microwave the white chocolate chips 2 – 2.5 minutes, stirring every thirty seconds, until all of the chips are melted. To coat the truffles, drop one ball into the melted chocolate. Using two forks, roll the ball until coated then pass back and forth between the forks to allow the excess chocolate to drip off. Drop the coated ball onto a waxed paper-lined cookie sheet. Repeat with the remaining balls.

If you want to top the truffles with sprinkles, you will need to stop periodically during the coating process because the chocolate on the already coated truffles will begin to harden.

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