Oreo Truffles

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)
How to:

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.
Mix the crushed Oreos with cream cheese.Mix well with your hands,it helps to evenly mix and spread the cookies and cream cheese together.
You can opt to either refrigerate the mixture first or, roll them into balls and then refrigerate. I prefer the latter,it’s easier and faster.
Use two spoons, preferably a standard spoon and a baby spoon,one for scooping and one for folding the scooped mixture into balls.
You can use your hands to roll them into balls.
Lay the balls onto a sheet of baking paper on a tray and refrigerate for at least an hour.

To make the chocolate coating,
Melt one cup of semi-sweet chocolate in a double boiler. Let the water boil,and then lower the heat temperature,just enough heat to keep the water hot but not bubbly-ish boiling. Add just a little butter if you notice the chocolate gets a little burnt. In order to avoid burning, do not put the pan/bowl into the boiling water or direct heat.

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.

In addition,you can also sprinkle cocoa powder and colored sprinkles over. Whatever you want and however you want your end truffles to look like !And you’re done!

Time for some indulgence 😉

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