A few years ago my co-worker introduced me to the wonder of Oreo truffles. With only three delicious ingredients, you really can’t go wrong. They taste like mini Oreo cheesecakes. Since I’m a white chocolate fanatic, I prefer them dipped in white chocolate. Plus it adds a beautiful contrast in the photos. You can also use milk or semi-sweet chocolate for dipping. Top with crushed Oreos or sprinkles.
These make the perfect gift to bring to friends and neighbors. I made these for the women I visit teach from church. Everybody loves Oreo truffles! For a simple and beautiful packaging idea, place them in mini cupcake liners and deliver in a painted tin wrapped with baker’s twine.
- 1 package Oreos (regular, not Double Stuff)
- 1 8 oz. block 1/3 less fat cream cheese, softened
- 16 oz. white chocolate (I used Ghirardelli chips)
- Crush Oreos in a food processor. If your food processor is small, work in batches. Reserve about 1/4 cup of the crushed Oreos for topping later. Set aside.
- Combine cream cheese and crushed Oreos with a mixer until combined.
- Scoop into 1-inch balls and place on cookie sheets lined with wax paper.
- Refrigerate for at least 15 minutes.
- In a large glass bowl, melt white chocolate in the microwave. Cook for about one minute on 50% power. Stir and then continue to melt for 15-30 seconds at a time on 50% power until chocolate is smooth.
- Working quickly, dip truffles in white chocolate using a fork. If they stick on the fork, use a toothpick to help slide them off onto wax paper. It would be beneficial to have a second person helping for this step so the chocolate doesn’t harden too quickly. Top each one with crushed Oreos after dipping. Chocolate will harden quickly, so make sure to top with Oreos as soon each truffle is dipped.
- Refrigerate truffles again for about 30 minutes.
- Store in the refrigerate for up to 5 days. Enjoy!
Linking up here: