These sinful indulgence disappeared too soon! I had some relatives over and they couldn’t stop snacking. It was my first time making these oreo truffles and I’m still searching for the right kind of confectionary chocolate,that does not melt too easily in room temperature,like this one. I really enjoy how soft they were but I didn’t like my fingers filled with melting chocolate. During the melting process,I’ve added a little butter to soften the chocolates and prevent them from burning,however, it seems like it has taken its new characteristic even after refrigerated.
Another problem I encountered was melting the white chocolate (i initially wanted them to be the coating,but they turned lumpy and horrid that,i switched to semi-sweet chocolate instead)
I didn’t have problems making the oreo fillings though,they were really easy to make.
If you’d like to make some of your own,you’ll need:
*Note that these ingredients make about 50 balls at average size. You can always have more,or less,again depending how much you want to make.
- 2 packets of Oreo Cookies
- 1 block of Philadelphia Cream Cheese (2 blocks for 4 packets of oreo cookies and so on,however you can alter the measurements on your own)
- 1 cup Semi-Sweet Chocolate
- Non-salted butter (optional)
Crush the oreos in a processor.This will result in a finer bits. I crushed mine in a ziplock bag with a dough roller. Either way works good.
Once the chocolates are smooth and are in liquid form,it’s time to dip the balls!Dip the balls into the chocolate one by one,and lifting them up with a fork to remove excess chocolate.Place the dipped balls onto trays lined with baking sheets. When you’re done,set to cool and refrigerate again before serving.
To have a little more fun and kick,you may want to roll the truffles into crushed pecans,nuts or almond before the chocolate cools.
Time for some indulgence 😉