Ingredients
Method
Prepare the Ingredients:
- Gather all the ingredients and ensure the cream cheese is softened for easy mixing.
Crush the Cookies:
- Place 9 Oreo cookies in a food processor and blend until finely crushed. Transfer the crumbs to a small bowl and set them aside for decorating.
- Add the remaining Oreos to the food processor and blend until finely crushed.
Make the Filling:
- Transfer the finely crushed cookies to a large mixing bowl. Add the softened cream cheese and mix until well blended. The mixture should resemble a dough-like consistency.
Roll the Truffles:
- Roll the mixture into 42 balls, about 1 inch in diameter. Place them on a wax paper-lined baking sheet.
Melt the Chocolate:
- In a small saucepan, melt the semisweet chocolate over low heat, stirring occasionally for 4–6 minutes, until smooth.
- Alternatively, melt the chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until fully melted.
Coat the Truffles:
- Using two forks, dip each truffle into the melted chocolate, ensuring it’s fully coated.
- Lift the truffle with the forks and allow any excess chocolate to drip off before placing it back on the wax paper.
Decorate the Truffles:
- Sprinkle the reserved Oreo crumbs over the coated truffles while the chocolate is still wet.
Chill the Truffles:
- Refrigerate the truffles for at least 1 hour, or until firm. Keep them chilled until just before serving.
Notes
-
- Storage: Store the truffles in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Customize: Add a splash of peppermint extract to the filling for a holiday twist, or drizzle white chocolate over the truffles for decoration.
- Alternative Coatings: Use white or dark chocolate instead of semisweet, or roll the truffles in crushed nuts, sprinkles, or coconut for added texture.
- Tip for Rolling: If the mixture gets too soft to roll into balls, refrigerate it for 10–15 minutes to firm it up.