Oreo Cookie Truffles
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Quantity: 24 truffles
Complexity: easily
Quantity: 24 truffles
If you're looking for fun and easy ideas for homemade chocolate candies, you'll love this recipe. Crushed Oreo cookies are mixed with cream cheese, then formed into balls called truffles and dipped in dark chocolate. The cream cheese not only helps make the mixture pliable but also perfectly balances the sweetness of the cookies. To decorate the truffles, drizzle them with melted white chocolate and sprinkle with crushed cookies, colored decorative sugar, chopped nuts, or colorful sprinkles. Your truffles will look like gourmet candies straight out of a box. Store them in the refrigerator.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of chocolate sandwich cookies, such as Oreo (about 30 pcs.)
- 170 g of cream cheese
- 2 tbsp. semi-sweet chocolate granules
- 2 tbsp. shortening or refined coconut oil
- 2 tbsp. white chocolate granules
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Recipes with similar ingredients: chocolate cookies, white chocolate, semi-sweet chocolate, chocolate chips (granules), cream cheese, truffles, margarine, coconut oil
Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper.
- Grind the cookies in a food processor until fine crumbs form. Transfer 2 tablespoons of the crumbs to a small bowl and set aside. Add the cream cheese to the cookies in the processor and pulse on high until the mixture comes together. Transfer to a larger bowl and pulse a few times.
- Form the mixture into 24 balls, each about 2 heaping tablespoons. Place the balls on the prepared baking sheet and refrigerate until completely chilled, about 45 minutes.
- Place the semisweet chocolate in a medium heatproof bowl with 1 tablespoon of vegetable shortening. Place the white chocolate in another heatproof bowl with the remaining tablespoon of shortening. Melt the chocolate mixtures one at a time over a double boiler, stirring occasionally, until smooth.
- Dip one truffle at a time in the dark chocolate mixture, using two forks to coat them evenly. Let any excess drip back into the bowl and transfer the truffles to a baking sheet.
- Drizzle with white chocolate icing, then quickly sprinkle with the remaining crushed cookies. Continue until all the truffles are coated and decorated.
- Refrigerate the truffles until they set, about 5 minutes. Serve chilled.
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